I have canned smoked salmon many times. If it has had a full smoking and drying in the smoker it will end up with a more intense smoked flavor and the pieces will be dry compared to fresh. Not as good for eating pieces but would be fine for making dips or other uses.Hey guys,
I have a few pounds of smoked salmon and it has been in the freezer for about 4 months.
Do you think I could can it ?
If yes do you still can it at 11lbs ?
How long you keep it in caner ?
If ya done it would like to hear how it turned out
Thanks
I would ask myself, are the preparation and processing times worth the effort. If as you say you only have a few pounds, I would think not. But as Rob mentioned it is done quite often. Good Luck eman
I have a friend who regularly cans his salmon with a small amount of smoked salmon added to it. His family and friends love it this way. I'm not sure how much you need to add but it won't be much, you could experiment a bit to figure it out. Your canned fish texture now will be similar to standard canned salmon but with a nice smoked salmon flavour added.Well that certainly changes your initial question considerably. lol I have tried someone else's regular canned salmon with a small amount of smoked salmon added and it was very good as long as you don't mind all your canned salmon to have a smoky taste. As far as mixing coho with springs, I have tried it myself and hardly if at all detected the difference. Other than the texture of the individual piece. Canning has a way of harmonizing flavors somewhat. I see no problems with your theory's. Good Luck. eman