Canning your own fish - Kayak Fishing Adventures on Big Water’s Edge

Zed · 07-01-2008, 08:55 AM

Nice!

From last season, I seal-a-mealed all the prime loins of albacore and rossman canned all the end pieces. Ended up with 58 cans of albacore for the year. Just water salt and albacore.

I don't know if I'd can thresher or any shark. That urea/uric acid may not end up well in the can/jar. Try like tyler said and do some test jars w/ various ingredients. But don't ask me to guinea pig it. Ha.

Midwest? So what?

tylerdurden · 07-01-2008, 09:37 AM

Quote:

Originally Posted by Zed

Nice!

From last season, I seal-a-mealed all the prime loins of albacore and rossman canned all the end pieces...

Midwest? So what?

That is another bonus of canning. The end pieces that aren't really good for the bbq or much else work great. Even if you butcher the fish instead of get nice filets it doesn't matter. You just hack up your nice filets anyway and stuff them in the jar. Just make sure to trim out all the dark bloodline meat and bones and it's good to go.

I ain't from the midwest. I'm from SD. All you midwest people should go home lol . Thanks to the rednecks for teaching us to preserve food though

.

Corey · 07-01-2008, 09:48 AM

Used to can veggies & fruits from the garden w/ my mom & grandma as a kid. Thanks for posting this up.

I used to have a customer in Sunset Beach that would always bring me home canned albacore w/ jalapenos. It made the best tuna salad. Next batch of Albie I get, I thnk I'll can some.

Now I gotta go get ready to go back to the midwest.

Dan · 07-01-2008, 11:31 AM

Quote:

Originally Posted by Corey

Now I gotta go get ready to go back to the midwest.

Don't forget to bring your Geraniums into the basement for winter!

hha ah ah ahahah

kurt · 07-01-2008, 03:35 PM

Quote:

All you midwest people should go home

I always thought you native Californians should be forced to live in the Midwest for a winter so you learn to really, really appreciate it out here.

esdees · 07-01-2008, 04:25 PM

Nice post Tyler.

When I did this, I personally did not care for the cans with oil. Using water turned out a lot better IMO. For those who decide to give it a try, make sure you do it right. You need the pressure, heat, and time to kill off everything for long term storage. Eating improperly canned items after storing them for a while can be deadly.

Now where's my fish, Tyler?

Handymansd · 07-01-2008, 06:58 PM

I will not bring home any t's til next year but I will experiment with small amounts then.

Thanks for the thoughts guys.

LeeQ125 · 07-04-2008, 06:16 AM

I have my grandma's "Freezing & Canning cookbook" from 1963, all of the meats listed are at 10 pounds of pressure. Some variations in time depending on what you're cooking and jar size, but it's only a 10 minute difference. No fish canning going on in that book, just fish freezing and curing.

No, I am not from the mid-west. The south, yes.

Lee

dmr · 07-04-2008, 10:35 PM

Cool post Tyler. My Grandparents used to can fish all the time. I've got a multi-day trip coming up. I hope to can the results.

T-Rex · 07-15-2008, 07:49 PM

Great write up Tyler.

The wife used to can jams and jellies years ago and we've still got lots of mason jars in the garage. Can't wait to give it a try!

tylerdurden · 07-16-2008, 07:33 AM

Okay the results are in on the last batch of canned fish.

The yt, fire roasted diced jalapenos, kosher salt, pepper, and Daves Insanity Hotsauce came out pretty good. Still not as spicy as I would have liked, but there is some kick to it. Time to try habaneros next time. Goes great with mayo on toasted bread.

Albacore went well with the same ingredients.

BFT, oh wait I ate that one as sashimi

.

YFT is supposed to can very well too, I just need some to try it out on.

I got another idea though, gonna try adding wasabi to a can and see what happens. That should add some kick.

Siebler · 07-16-2008, 11:26 AM

Bonito cans VERY WELL. Ends up tasting better than albies IMO. Just bleed them out and get on ice. Clean them like albacore, peeling the skin and loin out.

07-01-2008, 09:48 AM	#3
Corey Senior Member Join Date: Mar 2005 Location: ...waaaay out there Posts: 794	Used to can veggies & fruits from the garden w/ my mom & grandma as a kid. Thanks for posting this up. I used to have a customer in Sunset Beach that would always bring me home canned albacore w/ jalapenos. It made the best tuna salad. Next batch of Albie I get, I thnk I'll can some. Now I gotta go get ready to go back to the midwest. __________________

07-01-2008, 06:58 PM	#7
Handymansd Ancient Member Join Date: Feb 2007 Location: On The Water Posts: 935	I will not bring home any t's til next year but I will experiment with small amounts then. Thanks for the thoughts guys. __________________ All men are equal before fish. -Herbert Hoover

07-04-2008, 06:16 AM	#8
LeeQ125 Junior Join Date: Mar 2007 Location: San Diego Posts: 6	pressure differences? I have my grandma's "Freezing & Canning cookbook" from 1963, all of the meats listed are at 10 pounds of pressure. Some variations in time depending on what you're cooking and jar size, but it's only a 10 minute difference. No fish canning going on in that book, just fish freezing and curing. No, I am not from the mid-west. The south, yes. Lee __________________ At least I'm moving.........

07-16-2008, 07:33 AM	#11
tylerdurden Bad Clone Join Date: Sep 2005 Posts: 874	Okay the results are in on the last batch of canned fish. The yt, fire roasted diced jalapenos, kosher salt, pepper, and Daves Insanity Hotsauce came out pretty good. Still not as spicy as I would have liked, but there is some kick to it. Time to try habaneros next time. Goes great with mayo on toasted bread. Albacore went well with the same ingredients. BFT, oh wait I ate that one as sashimi . YFT is supposed to can very well too, I just need some to try it out on. I got another idea though, gonna try adding wasabi to a can and see what happens. That should add some kick. __________________ MLPA, if you are not part of the solution, you are part of the problem Let the Fish and Game Commission know what you think about the proposed maps. Be ready for December 9th and 10th.

07-16-2008, 11:26 AM	#12
Siebler Senior Member Join Date: Mar 2005 Location: Richland Oregon Posts: 1,547	Bonito cans VERY WELL. Ends up tasting better than albies IMO. Just bleed them out and get on ice. Clean them like albacore, peeling the skin and loin out. __________________ CJ Siebler

07-01-2008, 08:55 AM	#1
Zed BANNED Join Date: Mar 2005 Location: W of 5 Posts: 1,265	Nice! From last season, I seal-a-mealed all the prime loins of albacore and rossman canned all the end pieces. Ended up with 58 cans of albacore for the year. Just water salt and albacore. I don't know if I'd can thresher or any shark. That urea/uric acid may not end up well in the can/jar. Try like tyler said and do some test jars w/ various ingredients. But don't ask me to guinea pig it. Ha. Midwest? So what?

07-01-2008, 04:25 PM	#6
esdees The Good Clone Join Date: Oct 2005 Location: Clairemont Posts: 520	Nice post Tyler. When I did this, I personally did not care for the cans with oil. Using water turned out a lot better IMO. For those who decide to give it a try, make sure you do it right. You need the pressure, heat, and time to kill off everything for long term storage. Eating improperly canned items after storing them for a while can be deadly. Now where's my fish, Tyler?

07-04-2008, 10:35 PM	#9
dmr Senior Member Join Date: Aug 2005 Location: Carlsbad Posts: 155	Cool post Tyler. My Grandparents used to can fish all the time. I've got a multi-day trip coming up. I hope to can the results.

07-15-2008, 07:49 PM	#10
T-Rex Senior Member Join Date: Mar 2005 Location: Rancho Santa Margarita Posts: 770	Great write up Tyler. The wife used to can jams and jellies years ago and we've still got lots of mason jars in the garage. Can't wait to give it a try!