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[allwaysfishin]

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??

[Floater]

Have you tried to smoke pinks? they taste better then sockeye smoked no joke.

[Sorsha]

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.

[nigglesworth]

What is the best way to smoke them?

[allwaysfishin]

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.

[Floater]

Whats your recepie i just put some salt and peppers dont liek to over do it and kill the natural taste of the fish.

[Randog]

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

   Oh yeah, have to say Thanks to Dlaw52 for the use of the pressure cooker, I'll bring you a sample on Monday

[Rieber]

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.

[cohokid]

home canned pinks mmmmmmmm

[scruffy]

never try canned pink before but I'm sure it's good, i have only smoked the pinks or BBQ them.

[fishingbuddha]

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.

[THE_ROE_SLINGER]

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.