Canning candied fish

Discussion in 'Recipes, Storage and Preparation of Seafood' started by Fish Camp, Jul 10, 2017.

  1. Fish Camp

    Fish Camp Well-Known Member

    smoked salmon .tastes awsome .prep the oil honey garlic more pepper jars with oil honey peppercorn.a look from above. On the cooker. DSCF2367.JPG DSCF2368.JPG DSCF2371.JPG
  2. wishiniwasfishin1

    wishiniwasfishin1 Well-Known Member

    how long did you smoke the fish for?
  3. Fish Camp

    Fish Camp Well-Known Member

    1.5 hours.2 pans of chips pucks DSCF2372.JPG
  4. Fish Camp

    Fish Camp Well-Known Member

    done pressure cooking DSCF2375.JPG
  5. Kildonan

    Kildonan Well-Known Member

    Damn, man. I am not a fan of jarred fish but looks pretty good.
  6. Fish Camp

    Fish Camp Well-Known Member

    darker than i thaught ,moist ,sweet ,not to smokie ,pie DSCF2380.JPG DSCF2384.JPG ces are loose in jars.I would do it again
    Clint r likes this.
  7. Islandgirl

    Islandgirl Active Member

    Smoked fish.JPG
    The top jar was cold smoked and then canned. I did it several years ago and it turned out a little tough. Good for adding to a cream cheese or something. I won't do it again.
    The bottom jar was hot smoked then canned.. I only hot smoked part of the way.
    It is much better tasting.
  8. Derby

    Derby Well-Known Member

    Thanks for sharing ...looks good :)
  9. Rain City

    Rain City Well-Known Member

    I'm making 50 lbs of salmon candy right now and I want to can it instead of vac-packing it and freezing. I bought pressure canner this season and already did a batch of regular canned salmon which turned out really good. I'm a little confused as to how this would work without just burning or over cooking the candy. Any thoughts? I want it to be as close to the regular candied salmon as possible, no oil and peppers for me.
    lprodan likes this.

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