12-16-2014, 02:11 AM
[quote slimmer][fishin] you can catch all you want if you use them at fish lake. after the 1st of the year[/quote]
When I first read this yesterday, it inspired a lot of thought on camping there a week with my pressure cookers and canning jars and ice fishing to fill up cases of high quality food storage for free and with the fun of the vacation of doing that.
But, today after reading the additional posts, I see that I might have been mistaken in thinking no limit means a great abundance and catching a lot fast.
I mentioned that to a friend and he said that I might also consider burbot from Flaming Gorge and catching the larger fish will be more productive for cleaning and canning in less time.
Since I've not tasted either fish, I'm not sure which I should favor. Taste is important and I also want to make a good choice on low mercury because I'm very health conscious.
The idea of canning for adding to my preparedness food storage has been on my mind for the past two years. With mercury concerns, I even considered using a casting net for Utah chub particularly since getting them small and being near the bottom of the food chain likely means minimal bioaccumulation of mercury. But, others have told me they would be an oily fish to eat. I'm not knowing if that will be bad (never tasted it) or good because fish oils are healthy to consume being high in the Omega threes.
What other fish / location should I consider for this project / vacation?
Perhaps, people here who have much more fishing experience have a better idea on which fish to target for no limit on food storage. Also, I need to know what is added to help the heat of canning to soften the bones. I'm thinking it might be a little vinegar that will do that. About, if I'm going to do all that work to can up cases of canning jars of fish, then I want to get it right. Information will be greatly appreciated.
I like the commercially canned Alaskan pink salmon. I like that it says on the can three times the omega threes and twenty times the calcium as tuna. That combined with much lower mercury content makes it a healthy choice. The bones in the can are soft like wet chalk and are eaten with hardly noticing them. That's the healthful extra calcium and that's what I want to learn to do with home canning of fish here in Utah, so any posts on the techniques to accomplish that will be appreciated.
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When I first read this yesterday, it inspired a lot of thought on camping there a week with my pressure cookers and canning jars and ice fishing to fill up cases of high quality food storage for free and with the fun of the vacation of doing that.
But, today after reading the additional posts, I see that I might have been mistaken in thinking no limit means a great abundance and catching a lot fast.
I mentioned that to a friend and he said that I might also consider burbot from Flaming Gorge and catching the larger fish will be more productive for cleaning and canning in less time.
Since I've not tasted either fish, I'm not sure which I should favor. Taste is important and I also want to make a good choice on low mercury because I'm very health conscious.
The idea of canning for adding to my preparedness food storage has been on my mind for the past two years. With mercury concerns, I even considered using a casting net for Utah chub particularly since getting them small and being near the bottom of the food chain likely means minimal bioaccumulation of mercury. But, others have told me they would be an oily fish to eat. I'm not knowing if that will be bad (never tasted it) or good because fish oils are healthy to consume being high in the Omega threes.
What other fish / location should I consider for this project / vacation?
Perhaps, people here who have much more fishing experience have a better idea on which fish to target for no limit on food storage. Also, I need to know what is added to help the heat of canning to soften the bones. I'm thinking it might be a little vinegar that will do that. About, if I'm going to do all that work to can up cases of canning jars of fish, then I want to get it right. Information will be greatly appreciated.
I like the commercially canned Alaskan pink salmon. I like that it says on the can three times the omega threes and twenty times the calcium as tuna. That combined with much lower mercury content makes it a healthy choice. The bones in the can are soft like wet chalk and are eaten with hardly noticing them. That's the healthful extra calcium and that's what I want to learn to do with home canning of fish here in Utah, so any posts on the techniques to accomplish that will be appreciated.
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