Help....Canning Smoke fish

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......

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

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...

I do two pans then can the fish with the skin on in 1/2 pint jars. I scale the fish prior to brining and when I fill the jars I try to tuck the skin side inside so it doesn't look like canned lizard.

Beezer

Brine for 6hrs rinse let air dry for 1 hour,smoke for 1.5-2 hours on low heat.I leave skin on as it has extra natural oils in it to help with flavor and moisture content in the jar.I also go 10lb's for 1 hour in the pressure canner.Good luck,
SZ

I use 1 pint jars and like Beezer said I put the skin side in the middle so you can't see it from the out side looking like rattle snake.

I wet brine for an hour, dry it for an hour in front of a box fan. Smoke it for 1.5 hours then can it with skin/scales on according to the canner instructions.

yum...

I brine it for 12 hrs(wet) then let it glaze. I use 1 pan of chips in a big
chief then remove the skin and pressure cook at 10lbs for 90 minutes
if you would like my recipe please pm me. Oh ask Parker if it is any good!!

i have canned fish both ways with and without skin. The skin turns into a slimy mess after canning. I dont mind it but my wife wont touch the fish canned with the skin on. Fish canned with out the skin are still moist. The jar is half full of liquid that came out of the fish. As for brining before canning be careful with the salt amount. Canning concentrates the salt creating a more salty end product.

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.

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'.

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..

Sounds like you'll have some good eats soon, Drifter! I think I'll do some this weekend as well.

Thanks to this thread, I think I'll skip the skin next time too. Takes some effort to pick/peel it off and sounds like it turns out fine without keeping it.

Thanks,

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,

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.

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.

I don't think PP'ers can have too many recipes for "smoked fish" or how to BBQ fish.....

Go for it.....


Thanks

Here is the finished product...The liquid you see, is from the "fat content" of summer run.