04-21-2020, 02:00 PM
Hey Curt,
I bottle loads of fish every year and we eat it like crazy.
I've bottled ciscos (awesome with a 1/2 tsp each of salt and liquid smoke), suckers, lake trout, crappie, perch, whitefish, carp, and rainbows. That are all excellent bottled and none of them taste muddy or fishy done that way.
I usually only use salt and occasionally pepper for seasonings and once in a while add liquid smoke. Fish are best left somewhat neutral in flavor when bottling so that you can use them in any recipe that calls for canned fish without adding overpowering extra flavors.
I never can them in bigger than pint jars (for safety) and I have found that the product is better if it is filleted and skinned, but certain fish like ciscos and smaller trout are good with scales off and skin on. The pin bones disappear and the bigger bones are soft and I dont notice them really at all.
Mike
I bottle loads of fish every year and we eat it like crazy.
I've bottled ciscos (awesome with a 1/2 tsp each of salt and liquid smoke), suckers, lake trout, crappie, perch, whitefish, carp, and rainbows. That are all excellent bottled and none of them taste muddy or fishy done that way.
I usually only use salt and occasionally pepper for seasonings and once in a while add liquid smoke. Fish are best left somewhat neutral in flavor when bottling so that you can use them in any recipe that calls for canned fish without adding overpowering extra flavors.
I never can them in bigger than pint jars (for safety) and I have found that the product is better if it is filleted and skinned, but certain fish like ciscos and smaller trout are good with scales off and skin on. The pin bones disappear and the bigger bones are soft and I dont notice them really at all.
Mike