Does anyone here can pinks? I don't have a lot of freezer space, but I do have a pressure canner, and canned pink seems like it would be perfect for flavored fish cakes, salmon lasagne and fish pie.
I'm just a bit worried about the flavour after canning. Some pinks are really not tasty - I think it's the belly fat? Should I cut that off before canning?
I'm just a bit worried about the flavour after canning. Some pinks are really not tasty - I think it's the belly fat? Should I cut that off before canning?