Fishing with Rod Discussion Forum
Fishing in British Columbia => General Discussion => Topic started by: allwaysfishin on September 09, 2005, 07:24:47 AM
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anyone round these parts can pinks?
I generally do not fish for pink as i am not fond of them cooked but i was thinking about canning some up. Partly because i have been really itchin to get some fly action going and cohos are still a few weeks away. Canning seems to really improve the flavour of some fish so my question , for those of you who do enjoy cooking up pinks, are they good canned? I mean like better than bbq'ing or baking?? as far as flavour goes? anyone with a secret recipe??
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Have you tried to smoke pinks? they taste better then sockeye smoked no joke.
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You have to be REALLY careful when canning fish or for that matter any protein based food. You need to use a pressure canner in order to get the temperature up high enough to kill all the nasty bacteria. Slightly more complicated that lets say strawberry jam. :) So unless you have prior experience canning meat products I would advise against attempting it.
Try marinating (some people say brining but that always connotes lots of salt to me) and smoking.
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What is the best way to smoke them?
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I have over 20 years of smoking/ fish processing experience as well as fruit and meat canning. I just haven't canned pinks and am wondering if they are as palatable as other species of salmon canned.
I have smoked pink and they are good..... but better than sockeye? not with my recipe ;)
I'm thinkin i will give my pink fillets a light 2 hour smoke, then into the presure cooker for canning.
let ya know how it turns out.
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Whats your recepie i just put some salt and peppers dont liek to over do it and kill the natural taste of the fish.
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Allwaysfishing,
I just canned up some pink salmon on wednesday and they taste great! I smoked the steaks for about an hour and then placed them in the jars, added 1/4tspn of sea salt, 1 tblsn. of white vinegar, some garlic chunks and a dash of ketsup. Placed in pressure cooker for 1 1/2 hrs. at 10psi and Voila, canned smoked pink salmon.
Good luck
R'Dog ;D
Oh yeah, have to say Thanks to Dlaw52 for the use of the pressure cooker, I'll bring you a sample on Monday
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I don't take Pinks anymore but for all other fish we add a sliver or two of garlic in the bottom of the jar and the same on the top of the fish. Course salt and a shot of vinigar to soften the bones and cookem up.
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home canned pinks mmmmmmmm
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never try canned pink before but I'm sure it's good, i have only smoked the pinks or BBQ them.
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i just canned a whole lot of pinks as well. first time. used a canned sockeye recipe which was just 1/2 tsp of salt and fresh pink salmon meat. i will let you know how it tastes. the only other time i ate pinks was when we gave one to a restaurant and they cooked this pink salmon up as fish in chips. very good. a little fishy.
as far as canning smoked pinks...i would have done it this time around but its very time consuming. my recipe calls for 12 hrs of brine, 5-8 hrs of air drying in the sun and up to 8 hrs of smoke. then you have to cut them up and can them for approx. 110 minutes. a short cut to this recipe would be to put only one piece of hard smoked fish in with one piece of fresh fish and then can it. faster process.
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Randog, did you do anything to the fish before smoking them? Were they in a brine? Your recipe sounds good and i have to give it a try. Thanks.