Pickled PikeEnjoy the great ice fishing season.
Use glass, not metal ware.
5 C. water
1 C. salt
Clean fish. Cut into bite-sized chunks. Put pike into a jar of water & salt and refrigerate for 48 hours. Tip over or shake jar a couple of times. Drain, clean and rinse the jar and the fish.
Place fish back into jar. Pour clear vinegar over fish and re-refrigerate for another 48 hours. Again tip or shake the jar after every 8 hours or so.
Drain and throw away this vinegar. Rinse out the jar.
Thinly slice an onion.
Make a brine of the following ingredients and boil for 5 minutes. Cool.
2 C. vinegar
4 whole bay leaves
2 tsp. mustard seed
1 tsp. whole allspice
1 tsp. whole pepper
1 tsp. whole cloves
1-1/2 C. sugar
½ C. white Port Wine
Alternate fish and onion, pack in jar. Pour brine over each layer, saving some for over the top.
Can be eaten within a few days. All bones should have dissolved. To fill a gallon jar, I use 1.5x all the ingredients listed.
If you have questions, please contact South Dakota Retailers Association at 800.658.5545.
Starting July 1 South Dakota restaurants can use the new ?corkage? law
3/16/2012 "A new law which allow South Dakota restaurants to better serve their customers goes into effect July 1 (Senate Bill 62).
At the urging of restaurant owners and SDRA, the 2012 South Dakota Legislature approved a law which says restaurants can let customers bring their own bottles of wine into the restaurant. The restaurant...charge[s] the customer a *corkage fee to open and serve the wine. The new law will also allow customers to take unfinished bottles of wine home with them.
This proposal is permissive, meaning that it permits - but doesn't require - restaurants to allow patrons to bring in wine, and to re-cork wine for customers to take with them.
This puts into law what had already been a common practice. Many restaurants had already been offering this service, unaware that it was illegal to do so in South Dakota.
To use the corkage law, restaurants must meet certain criteria, and follow specific steps:
• the restaurant must be licensed to sell wine on-sale
• the restaurant can permit a customer to bring a sealed and unopened bottle of wine onto the licensed premises
• the wine must be served with a meal prepared in the restaurant and served at a table in the restaurant
• the restaurant can charge a corkage fee for serving the wine that has been supplied by the customer. The amount of the fee is set by the restaurant; the law doesn’t set any minimum or maximum.
• if a customer wants to take out any remaining wine, the restaurant (not the customer) must re-cork the wine, either with the original cork or another cap.
• the restaurant must place the unfinished bottle in a sealed bag or other container.
• the restaurant must attach a receipt to the bag or container. The receipt must include both the meal and the corkage fee.
• similar guidelines apply when a customer purchases a bottle of wine from the restaurant and doesn’t finish it. The customer may be permitted to take the remainder of the bottle with them as long as the restaurant securely reseals the bottle with a cork or similar cap, places the bottle in a sealed bag or container, and attaches to the bag a receipt for the meal and the wine.
Copyright © 2012 South Dakota Retailers Association, all rights reserved.
Phone: (605) 224-5050 / Toll-free 1-800-658-5545
