en" id="vbulletin_html"> canning smoked kokanee or salmon

Results 1 to 2 of 2
  1. #2
    Super Moderator
    Join Date
    Sep 2012
    Yolo Co.

    Re: canning smoked kokanee or salmon

    I do it a lot for fall salmon.

    Couple of pointers:

    1. Brine it with less salt than usual (or just brine for less time).

    2. Smoke it for less time than usual, the canning process brings more smoke and salt flavors out of the smoked fish. I usually will smoke a fish for 5 hours, but only 1.5 hours if I'm gonna can it.

    3. Pack the fish into jars and try to eliminate air and leave about an inch or a half inch of headspace.

    4. Can it according to the directions with your canner.

    5. Enjoy! Canned salmon is great with pasta, or just with crackers. The bones are edible since they are turned to soft mush.


  2. #1
    Junior Member
    Join Date
    Jan 2007
    north highlands ca

    canning smoked kokanee or salmon

    I have read reports on canning smoked fish. I have smoked cured and caned both kokanee and salmon but not combining the two procedures. please anyone have any advise and/or recipe for this doing this??



Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBulletin™
Copyright © 2015 vBulletin Solutions, Inc. All rights reserved.
Copyright 1997 - 2014 The Fish Sniffer & fishsniffer.com all rights reserved
All times are GMT -8. The time now is 11:12 AM.
vBulletin 4.0 skin by CompleteVB