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Canning Fish  Rating:  Rating
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 Posted: Sat Mar 21st, 2009 01:28 am
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carpazoid
Wire Line the Detroit River


Joined: Wed Nov 2nd, 2005
Location: By The Water Or In St. Clair Shores, Michigan USA
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Mana: 
Canning fish is pretty easy and there is little variation in the recipe & method for doing it. Keep in mind that the salt used is just for flavoring so the amounts found in recipes can be cut in half or even eliminated.

Canning fish should be done in pint jars only because of the amount of time needed for quarts. A pressure canner is a must. I have heard of people doing it using the boiling water method but that is not recommended at all, period, end of story, in no way. You get the idea--pressure canner only.

The best way to start canning is to do a quick google search and check out a few of the links that will turn up.

Basic Canning Fish Info Click Here

More Info On Canning - Click Here

Just start to search through the links in a google search. I will have the basic recipe ready for the next newsletter. But, there is only one basic recipe and you guys should be able to find it pretty quick.



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Carpazoind, aka: Alex Vitek
Proud to be a wire liner fishing the upper Detroit River
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 Posted: Sat Mar 21st, 2009 06:21 am
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Natlight
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Joined: Wed May 31st, 2006
Location: Eastpointe, Michigan USA
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Alex, What kind of fish are you canning?  I've never eaten canned fish.:eat:



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Tim Harris, LSCWA Member
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 Posted: Sat Mar 21st, 2009 08:52 am
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carpazoid
Wire Line the Detroit River


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Location: By The Water Or In St. Clair Shores, Michigan USA
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Never eaten canned fish????:realshock:Tuna, sardines, mackerel, and salmon. All canned fish.

For home canning I have done suckers and smoked suckers. A couple of weeks ago I picked up some frozen Steelhead from Geoff and I canned that. Home canned fish will have a bit of a taste like the tuna fish in the cans from the store.:eat:




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Carpazoind, aka: Alex Vitek
Proud to be a wire liner fishing the upper Detroit River
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 Posted: Sat Mar 21st, 2009 01:42 pm
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GADWALL
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Joined: Wed May 2nd, 2007
Location: Chesterfield Twp., Michigan USA
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CANNED SALMON


 KING SALMON :2ndDude: 

1/2 CUP KETCHUP

2TABLESPOONS VINEGAR

1/4 TEASPOON SALT

Mix all ingredients in a pint size jar. Add cubed salmon cut into approx. 2" square sized pieces ( don't worry about the bones you feel  along the lateral line, they will disintegrate ). Press down fish to compact and remove air. Leave 1" of space at top of jar for expansion. Follow the cooking instructions on your pressure cooker. I keep mine set at 10lbs. for 110 minutes. 

Super simple,inexpensive and delicious:eat:. Can be used for salmon patties, eaten straight from the jar, or use mayo.,onions ,celery,fresh dill,mix and enjoy as a sandwich on your favorite bread. 

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