First time canning last weekend, worked out really well.
I did some plain salmon, some half salmon / half smoked, and some just smoked. The smoked I had on hand was fully hot smoked, pretty dry, candied style. The half/half turned out really nice...just like St Jean's! I was pleased to find the fully smoked ones were good too...not overwhelming saltiness or dry like some reports I've read.
The best thing I like about this canned salmon is it is "ready to eat"...no thawing or prep needed. That will go a long way to easy and quick meal prep in a busy household.
Now I'm curious about halibut...mostly because of this ready to eat aspect. I've heard mixed things...some say don't do it (too dry), some say it is decent if you add some oil. Anyone have experience with this?
I read some posts about adding in a crab claw to halibut or other white fish, making it "poor man's lobster" (or with price of halibut, "rich man's lobster" perhaps)
What I'm curious about is mixing salmon and halibut, or smoked salmon and halibut. I sometimes joke that halibut is the "tofu of the sea"...such light taste that it picks up the taste of whatever you're cooking it with. If you added smoked salmon, could be a nice flaky white fish with smoked salmon flavour...could be really good. Or not, I dunno.
I plan to do some experimenting...but any tips from those who have gone before me are very much appreciated.
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