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07-23-2018, 08:30 PM
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Join Date: Apr 2011
Location: calgary
Posts: 691
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Canning fish ???
So I am planning on trying to can my own fish in small 250lm Masson jars. I am going to start out with some small trout and salmon maybe later try whitefish or suckers. If anyone has any experiences doing this?
Do you try remove the skales of the fish like trout?
Do you try get the bones out?
I’m guessing you take skin off suckers/ whitefish?
Any help will be appreciated
Your favourite spices or recipe would be awesome
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07-23-2018, 09:25 PM
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Join Date: Oct 2011
Location: Fort St. John BC
Posts: 438
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for salmonids
I cut in chunks, pack in the jars, skin and bones included, pack tight, run spatula blade around the inside of the jars to help with packing. 1/4 teaspoon salt, seal and can.
Bones are dissolved and skin also adds oil to the fish. Remove skin for rough scaled fish like cod, suckers etc.
We have tried curry, red chilli flakes, garlic and herbs and although there is some flavour, it is better to add after canned and when ready to eat.
WRITE EVERYTHING DOWN SO WHEN YOU FIND WHAT YOU LIKE, YOU DON'T HAVE TO TRY AND REMEMBER...…
Cheers
SS
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07-23-2018, 11:38 PM
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Join Date: Oct 2010
Location: central Alberta
Posts: 12,629
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Earlier I posted a recipe for pickled pike on another thread. This recipe would work with any firm fleshed fish. In a 5 or 6 day process you can be eating home pickled fish. Will keep for a month in the fridge. No need to 'can'.
Post #8 on this thread.
http://www.outdoorsmenforum.ca/showthread.php?t=348345
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07-24-2018, 12:24 AM
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Join Date: May 2014
Posts: 3,567
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Quote:
Originally Posted by Sitkaspruce
I cut in chunks, pack in the jars, skin and bones included, pack tight, run spatula blade around the inside of the jars to help with packing. 1/4 teaspoon salt, seal and can.
Bones are dissolved and skin also adds oil to the fish. Remove skin for rough scaled fish like cod, suckers etc.
We have tried curry, red chilli flakes, garlic and herbs and although there is some flavour, it is better to add after canned and when ready to eat.
WRITE EVERYTHING DOWN SO WHEN YOU FIND WHAT YOU LIKE, YOU DON'T HAVE TO TRY AND REMEMBER...…
Cheers
SS
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We've used liquid smoke, as well as lemon pepper for flavor. Both taste good.
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If the good lord didnt want me to ride a four wheeler with no shirt on, then how come my nipples grow back after every wipeout?
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07-24-2018, 07:10 AM
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Join Date: Sep 2007
Posts: 534
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Exactly this, except I use a 50/50 kosher salt and brown sugar with salmon. Looks like hell, eats like candy.
WC
Quote:
Originally Posted by Sitkaspruce
I cut in chunks, pack in the jars, skin and bones included, pack tight, run spatula blade around the inside of the jars to help with packing. 1/4 teaspoon salt, seal and can.
Bones are dissolved and skin also adds oil to the fish. Remove skin for rough scaled fish like cod, suckers etc.
We have tried curry, red chilli flakes, garlic and herbs and although there is some flavour, it is better to add after canned and when ready to eat.
WRITE EVERYTHING DOWN SO WHEN YOU FIND WHAT YOU LIKE, YOU DON'T HAVE TO TRY AND REMEMBER...…
Cheers
SS
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07-24-2018, 07:14 AM
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Join Date: Sep 2011
Location: on a acreage
Posts: 160
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I add the same amount of vinegar it great AND SALT 1 TEASPOON OF EACH AND PUT IN PRESSURE CANNER FOR 90 MIN. IN PINT JARS
Last edited by gopher67; 07-24-2018 at 07:17 AM.
Reason: UPDATE
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07-24-2018, 12:17 PM
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Join Date: Jul 2013
Posts: 2
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bigbear
My experience with salmon and lake trout, pressure can only, remove skin, leave bones in, pack jars to 1/2 inch from top, add 1 tsp white vinegar an 1/8 tsp salt (low sodium diet). Process as per canner instructions. Any and all additions can be added later. Excellent for burgers, casserole, loaves etc. Good addition before eating is Worcestershire or liquid smoke, onion, garlic or anything your pallet likes. Worked for me for 40 years. Good luck with your canning.
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