#764001 - 06/05/12 08:45 AM
Help....Canning Smoke fish
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River Nutrients
Registered: 04/25/00
Posts: 5078
Loc: East of Aberdeen, West of Mont...
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I looked for the thread on canning smoked fish but could not find it, so I'll ask just a few questions
1. How long to smoke, if going to can?????? Seems, I remember hour - 2 hours.
2. Is there any reason to "air dry before smoking"????
3. Leave skin on?????
Thanks......
_________________________
"Worse day sport fishing, still better than the best day working"
"I thought growing older, would take longer"
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#764015 - 06/05/12 11:16 AM
Re: Help....Canning Smoke fish
[Re: DrifterWA]
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Three Time Spawner
Registered: 03/08/99
Posts: 1844
Loc: Wenatchee, WA
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I smoke it for "1 or 2" pans, or just until I can slip the skin off and discard it. Don't dry it out too much. Then right into the jars or cans (I use cans). Some people like the skin, I don't
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..."the clock looked at me just like the devil in disguise"...
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#764020 - 06/05/12 11:58 AM
Re: Help....Canning Smoke fish
[Re: snit]
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River Nutrients
Registered: 04/25/00
Posts: 5078
Loc: East of Aberdeen, West of Mont...
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Snit:
Thanks.....Ya, I wondered about skin....I think some leave it on, cause there is more oil.....maybe I'll try it both ways......skin vs. no skin...
_________________________
"Worse day sport fishing, still better than the best day working"
"I thought growing older, would take longer"
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#764073 - 06/05/12 03:58 PM
Re: Help....Canning Smoke fish
[Re: shawn]
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Juvenile at Sea
Registered: 01/03/06
Posts: 242
Loc: Wa
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The key for me is to have the smoke rolling before I put the fish in. Once you decide to stop smoking put it in the refrigerator to stop the cooking process it will also gel up any oil and yes I like to remove the skin.
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#764185 - 06/05/12 08:17 PM
Re: Help....Canning Smoke fish
[Re: Slab]
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River Nutrients
Registered: 03/08/99
Posts: 3513
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Brine per your favorite recipe......smoke 1-2 hrs depending on your heat.....just long enough to be able to peel the skin off. Fish will still be more raw than cooked at this point but with plenty of smoke flavor......can as usual. I usually do pints I think the loss of eye appeal/presentation/texture far outweighs any advantages to canning with the skin on....I always toss it. Besides, these early summer fish are so deliciously oily there really is no need to add the skin. Some people are adamant about canning with skin but I ain't one of em'.
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#764188 - 06/05/12 08:27 PM
Re: Help....Canning Smoke fish
[Re: Eric]
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River Nutrients
Registered: 04/25/00
Posts: 5078
Loc: East of Aberdeen, West of Mont...
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Thanks all !!!!
Just finishing the smoking process.....think I'll do just 1 pan of alder.
I've decided.......skin is not in.......got go!!!!
I like to do a dip so I don't want have the skin to try and get pieces out. I do enjoy "opening a jar" and just enjoying.....mmmmm good
1/2 pint jars and pint, will do some of both..
_________________________
"Worse day sport fishing, still better than the best day working"
"I thought growing older, would take longer"
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#764268 - 06/05/12 11:41 PM
Re: Help....Canning Smoke fish
[Re: eugene1]
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River Nutrients
Registered: 04/25/00
Posts: 5078
Loc: East of Aberdeen, West of Mont...
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eugene1:
In the canner right now......it takes NO effort, to remove skin after you do the hour or 1 1/2 hour in the smoker.....it was easy, I even took a few minutes to get the "fat" off the skin.
Got 4 pints and 11 1/2 pints......doesn't seem like much but it will go with what I had from salmon season. A pint of canned smoked fish, mixed with the other stuff.....makes quite a bit of dip......
Edited by DrifterWA (06/05/12 11:42 PM)
_________________________
"Worse day sport fishing, still better than the best day working"
"I thought growing older, would take longer"
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#764299 - 06/06/12 03:46 AM
Re: Help....Canning Smoke fish
[Re: DrifterWA]
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Spawner
Registered: 09/17/10
Posts: 885
Loc: out there...
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eugene1:
In the canner right now......it takes NO effort, to remove skin after you do the hour or 1 1/2 hour in the smoker.....it was easy, I even took a few minutes to get the "fat" off the skin.
Got 4 pints and 11 1/2 pints......doesn't seem like much but it will go with what I had from salmon season. A pint of canned smoked fish, mixed with the other stuff.....makes quite a bit of dip......
I meant that it takes me some time to peel the skin off after you can it and want to enjoy the goodness, so your method seems like the way to go! I like to dump a 1/2 pint of the smoked and canned fish into some pasta with alfredo sauce during the winter doldrums here, but I first have to pick the skin off the way I currently do it, so skinning it prior to canning seems like a great way to go! Thanks for the heads up,
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#764303 - 06/06/12 04:14 AM
Re: Help....Canning Smoke fish
[Re: eugene1]
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Registered: 02/02/04
Posts: 2276
Loc: N of Seattle
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Try mixing a 1/2 pint of canned smoked with a pint of reg canned salmon. Make a load of salmon salad sandwiches with it for a fishin trip sometime. Then invite me that day.
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When Ma Nature decides to make ya her bitch, aint nothin your gonna do about it
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#764464 - 06/06/12 07:42 PM
Re: Help....Canning Smoke fish
[Re: Achewter]
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Carcass
Registered: 01/01/03
Posts: 2214
Loc: Post Falls Idaho
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I use a brine recipe I got from TJN - it's on the outdoor line site. He convinced me to air dry the fish for 24 hours. Although skeptical about leaving fish out for 24 hours I did it and do it all the time. It really made a difference in flavor.
I can it after an hour of smoke. Gone both ways with skin on and off; now I just take it off as I put the fish in the jars.
Parker posted a brine recipe for smoking and canning Salmon a while back. This one included a can of pineapple juice. I tried it and liked it; but the wife prefers TJN's recipe, which is a good one. If you want it I will dig it out and re-post it.
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"90% of Life is just showing up and doing the work". Tred Barta Sr.
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#764485 - 06/06/12 08:32 PM
Re: Help....Canning Smoke fish
[Re: Idaho Mike]
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River Nutrients
Registered: 04/25/00
Posts: 5078
Loc: East of Aberdeen, West of Mont...
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I don't think PP'ers can have too many recipes for "smoked fish" or how to BBQ fish.....
Go for it.....
Thanks
_________________________
"Worse day sport fishing, still better than the best day working"
"I thought growing older, would take longer"
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