Putting up fish

[stickbowhntr]

On an earlier thread we were talking about canning fish. I get quite a few in the spring [April and May] then pretty much stop fishing here. What ways are there to keep a bunch to last into Late fall and early winter besides freezing them? Or what is the best way to freese and keep fresh tasting?

[Admin]

One of these days I intend on trying to smoke them and then can them. I love kippers and love smoked salmon so I'm thinking it would be the cats a** if i could make my own smokey treats.

[stickbowhntr]

I was wondering about something like that - I know indians used to put fish up that way.

[wolverine]

Here are a couple recipes for smoking and canning smoked fish.

cru.cahe.wsu.edu/cepublications/pnw238/pnw238.pdf



nchfp.uga.edu/how/can_05/smoked_fish.html

Hope they help.

[Admin]

Thanks Wolverine
Those links are just what I needed. Karma to ya ;D

[patricimo54]

Thanks for taking the time to post the links, karma to ya.

When ya get a chance please modify your profile to reflect your general location.
Thanks,
Pat

[Canadian trapper]

If I get smaller lake trout I've smoked them and they keep for a little while but I don't think I would keep them until fall. For most other fish I either freeze the fish on a tray then vacuum seal in a bag or I have also filled a bag up with water put the fish in and froze it. Both these methods kept fish for for a long time and the fish never lost taste or got freezer burnt.
The Canadian Trapper

[stickbowhntr]

My grandma used to do bluegill for me and I loved them and now I cant seem to get all the little bones out like she used to so one thing I was gong to try was the canning/pickling.I have time in spring to do some fishing and by July too busy with too much else to do so fishing quits then.

[ninedeer]

thanks for posting those links