Colin's Pickled Halibut:** I cannot take credit for this recipe. Jonathan Miles, who writes the Wild Chef column in the magazine each month, perfected this pickling solution for the May 2011 issue. His recipe called for pike, but my freezer is free of northerns. I do have plenty of halibut, though, and I pickled a pound of that. This jar lasted me two days, or in food terms, two sleeves of Ritz crackers and three cold beers.