05-04-2022, 03:47 PM
This is for those of you that think Lake Trout are not fit to eat - you are mistaken. ?
When properly cleaned and baked, pan fried, or smoked, they are indeed edible. If you haven't mastered those cooking skills, there is another method that produces delicious meat for just about anybody. That method is pressure canning.
The beauty of pressure canning fish is that they will keep, without refrigeration, indefinitely. And, just like the canned salmon/tuna you buy at your local grocery store, the meat is an excellent choice for mixing with some mayonnaise, onions, celery and a relish and served up with your favorite crackers and adult beverage or make a delicious sandwich with it. Or make fish patties similar to the salmon patties your mother/grandmother used to make.
I started canning fish (in real cans) in Alaska in 1970. I have canned salmon, trout, char, and grayling. I have also canned game bird and big game meat with excellent results. The canning temperatures for fish crystalizes any bones you may have missed such that you will never detect their presence when eating the results. Canned duck/goose meat mixed with BBQ sauce will make sandwiches that will rival your best smoker BBQ dishes.
Don't forget to add some of your favorite spice flavors to each bottle before canning. A tablespoon of Russian salad dressing is one of my favorites for fish. And I always add a teaspoon of Morton's Season All to every bottle. I always mix up a double batch of salmon/trout cracker dip for group parties I sometimes attend - like the BFT Flotilla. There's is never any left to bring home. And pint bottles of canned fish of any stripe make excellent gifts to your best friends.
When properly cleaned and baked, pan fried, or smoked, they are indeed edible. If you haven't mastered those cooking skills, there is another method that produces delicious meat for just about anybody. That method is pressure canning.
The beauty of pressure canning fish is that they will keep, without refrigeration, indefinitely. And, just like the canned salmon/tuna you buy at your local grocery store, the meat is an excellent choice for mixing with some mayonnaise, onions, celery and a relish and served up with your favorite crackers and adult beverage or make a delicious sandwich with it. Or make fish patties similar to the salmon patties your mother/grandmother used to make.
I started canning fish (in real cans) in Alaska in 1970. I have canned salmon, trout, char, and grayling. I have also canned game bird and big game meat with excellent results. The canning temperatures for fish crystalizes any bones you may have missed such that you will never detect their presence when eating the results. Canned duck/goose meat mixed with BBQ sauce will make sandwiches that will rival your best smoker BBQ dishes.
Don't forget to add some of your favorite spice flavors to each bottle before canning. A tablespoon of Russian salad dressing is one of my favorites for fish. And I always add a teaspoon of Morton's Season All to every bottle. I always mix up a double batch of salmon/trout cracker dip for group parties I sometimes attend - like the BFT Flotilla. There's is never any left to bring home. And pint bottles of canned fish of any stripe make excellent gifts to your best friends.
Bob Hicks, from Utah
I'm 81 years young and going as hard as I can for as long as I can.
"Free men do not ask permission to bear arms."
I'm 81 years young and going as hard as I can for as long as I can.
"Free men do not ask permission to bear arms."