We trolled Strawberry yesterday (Wed.) and my "littlest" 18 yr old grandson had a pretty good time reeling in some nice fish...3 of us, 12 Kokanee total, but released 2 - 10"ers...of those 10 keepers, 3 silvers, and 7 turning pink....3 hook-jaws forming on the 3 largest....All really nice fish....Cleaning and filleting them, yes, the Pinks are getting a little softer fleshed, but are still great at this stage....and if you're worried, put them on the smoker.....any stage of Pink is great on the smoker -- I just pulled mine off a few hours ago.....can't be beat....3 and 4 weeks ago, 2 of us were pulling in 2 dozen cutts per trip, but the last 2 times out, only 8 to 10 total per trip, and now only a few of those tiny 8 to 10"ers...So we're glad for that....Time running out....Guluk to all you Kokaholics!.....[cool]
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We did very similar on Wednesday. I posted on the other board, so I won't repeat everything. But here is a photo for the general board to give an idea of the fish, size and color change. There are 12 in the photo - you may need to zoom to see the last one - he was a little shy.
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[quote Jmorfish]. . . the Pinks are getting a little softer fleshed, but are still great at this stage....and if you're worried, put them on the smoker. . . [/quote][font "Comic Sans MS"][#800000]OR - pressure can them. Canning them at any color stage produces wonderful results. The folks in Alaska can very bright dark red salmon and after canning you can't tell the difference between them and store bought canned salmon.[/#800000][/font]
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So Bob, what is the recipe for canning fish. I assume you are using a pressure cooker and maybe pint glass jars. Do you skin them? Brine solution? How long? Any other details?
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Nice! .. did you happen to say Hi to my grandson at pull-out around 12:30? I was in the washroom, and then he said someone from BFT said Hi, but he forgot who it was....anyhow, glad you did good also...Solunar fishing chart said it was supposed to be a "poor" fishing day...glad we went....Next week Thurs or Fri. when it says to be "best" fishing day I'll strike out....
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I did talk to several at pull out.
I have found the same thing with the solunar tables. Some times they are dead on and other times clueless.
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May I ask what other board you are referring to?
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I can only imagine that pressure canning salmon should be really good, but don't have any experience/equipment for that method....I'm only a little envious that you're able to do that....60 (yes, 60) years ago I remember my Mom pressure canning something in our house one time, and then she never did it again!...guess I'm a wuss...
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Come on Bob, break out that "secret recipe"!!
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The premium board here on BFT
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[font "Comic Sans MS"][#800000]There ain't no secret to it. Buy a good pressure cooker (I bought mine at Smith & Edwards (S&E) for around $80 3 years ago) and just read the instructions that comes with it. Mine is a [url "https://www.smithandedwards.com/products/presto--16-quart-aluminum-pressure-canner---cooker-1575.html"]Presto [/url][/#800000][/font][font "Comic Sans MS"][#800000][url "https://www.smithandedwards.com/products/presto--16-quart-aluminum-pressure-canner---cooker-1575.html"]16 Quart Aluminum Pressure Canner & Cooker[/url] and is on sale at S&E right now for $84.99. I remove the skin and pack the glass pint or 1/2 pint jars as instructed. You can add whatever seasonings you want to the jar before you pack them with the fish. I use maybe a teaspoon of SeasonAll or a tablespoon of Catalina dressing. Follow the instructions for time and pressure level and DON"T forget to adjust the pressure level for altitude as the instructions require you to do. The whole process involves maybe 20 minutes of actual work and up to 5 hours to complete the process. I've pressure canned all kinds of fish, ducks, geese, and grouse. BBQ sandwiches made from canned goose meat are absolutely outstanding. Mix canned trout/salmon with your favorite salad dressing/mayo and a couple of tablespoons of [url "https://www.dickinsonsfamily.com/products/relishes/pepper-and-onion-relish"]Dickenson's Pepper & Onion Relish[/url] with some chopped up onions & celery and make yourself one of the very best fish sandwiches you'll ever eat. It ain't rocket science folks. I was successful on the very first batch I ever made. Pressure canned products will last for decades on the shelf with no degradation in flavor or texture.[/#800000][/font]
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Thanks Bob, Sounds easy enough for me to do. I guess the only way it would be easier is if someone else did it for me[
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[#0000FF]I have been pressure canning different meats and fish for quite a few years too. One of those things that is easy once you have done it, but confusing until you do.
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[#0000FF]As suggested, most canning kettles come with good instructions...and some have great online sites with recipes and suggestions for processes. If you go to your search engine and enter "pressure canning fish" you will find a ton of websites and videos. Just be sure to adjust the pressure amounts for our higher altitude.[/#0000FF]
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[#0000FF]I am attaching a PDF file for canning trout. Hard to really mess it up unless you add liquid or too much seasoning. Best to go with minimal salt and seasonings during the canning and adjust to taste when eating it later.
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[#0000FF]The last couple of years I have even pressure canned some catfish. The extended processing time leaves the fish a bit softer than I would prefer but it makes up into great fish patties...or salad protein.[/#0000FF]
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[font "Comic Sans MS"][#800000]I read Pats file and it really is that simple. However, my Presto has listed different times and pressure adjusted for our altitude, so once again - follow the directions that come with your pressure cooker.[/#][/font]
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A WORD TO THE WISE.
You need to have the canner gauge checked once a year to make sure it is accurate.
My bride checks with the extension agent once a year come canning time and finds out when they will be testing. She then takes both our pressure canners in. Takes about 15 to 30 min. Sometimes there is a line however.
Both our dials are a couple of pounds off but they are marked as to correct pressure.
Correct pressure is critical to safety of the canned product.
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[font "Comic Sans MS"][#800000]I didn't know that. Mine is 3 years old and never been tested. I sent an email to the service asking them for some guidance on this and will report back with the information when I get it. Thanks for bringing this to my attention. [
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Refer to the USU Extension web site for a wealth of information regarding canning. They also regularly run workshops especially before garden canning season and even have a Master Canner program.
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For you hunters, pressure canning venison produces an amazing product. It is similar to the canned roast beef you buy in the store, fall apart tender, and can be used in a variety of ways. We used to have it over mashed potatoes with brown gravy for a fast meal.
[font "Comic Sans MS"][#800000]And let's not forget canning game birds. I had canned Canada Goose last night for dinner that was mixed into some Zatarains Dirty Rice mix. It just don't get any better than that. [
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Excellent thread. Thanks everyone for the info!
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