vgabndo
Ultra Nomad
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Location: Mt. Shasta, CA
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Mood: Checking-off my bucket list.
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Preserving the catch. Pressure canning on the road.
I'm still playing with Photobucket 'stories'. Here's another.
http://s99.photobucket.com/user/vgabndo/story/12795#
Undoubtedly, there are people who cannot afford to give the anchor of sanity even the slightest tug. Sam Harris
"The situation is far too dire for pessimism."
Bill Kauth
Carl Sagan said, "We are a way for the cosmos to know itself."
PEACE, LOVE AND FISH TACOS
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castaway$
Senior Nomad
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Location: Gold Hill, Oregon
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Mood: Fish on!
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We did the same on our trip last December, we found a pressure cooker to borrow and searched out pint canning jars in Cabo, ended up with 48 jars of
yellowtail. Yummmmm
Live Indubiously!
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mcfez
Elite Nomad
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Location: aka BN yankeeirishman
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Packing in water or oil?
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
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Pompano
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Location: Bay of Conception and Up North
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Mood: Optimistic
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Shades of Mulege Cannery Row back in the day...
Anyone recall that fiasco? 
I do what the voices in my tackle box tell me.
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castaway$
Senior Nomad
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Location: Gold Hill, Oregon
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Mood: Fish on!
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We pack it in water, the fish has enough oil that it comes out just like tuna, however it is closer to yellowfin than the albacore we get up here in
Oregon.
Live Indubiously!
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DavidE
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Registered: 12-1-2003
Location: Baja California México
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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Just a teensey-weensey heads up...
To keep your canned fish out-of-sight when passing through inspection stations. Don't know about these days but it used to be the marinas would
confiscate home canned fish, and canning equipment if they suspected it was being used to preserve marine products. On beaches the marinas used to
inspect the inside of RV's and seize canning equipment and canned products.
But times may have changed...
How about US Customs and that law that declared fish has to have some kind of identification of species attached (like a fin)?
Have times changed that much?
A Lot To See And A Lot To Do
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castaway$
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Location: Gold Hill, Oregon
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Mood: Fish on!
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You know David we never had any issues with anyone. Passing through check stations it was in boxes in the camper where it was visible and I saw them
open it and they didn't asy anything. At the U.S. border I declared it, They asked if we were bringing fish back and I told them yes then they asked
how much and I told them 48 pints, no problem.
Live Indubiously!
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vgabndo
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Location: Mt. Shasta, CA
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Mood: Checking-off my bucket list.
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My experience was the same. No questions from the Mexican authorities, and I declared honestly(in guarded language) my canned fish to homeland
security. The canner was a little hard to hide in the camper too!
I use no water or oil. I find that the fish from the Progresso cannery has only the liquid from the fish most times.
I would do pints next time, although I find it a difficult size to use all at once. They would be more efficient in my cooker. I've read that in
canning fish, or meat, don't go larger than a pint.
Undoubtedly, there are people who cannot afford to give the anchor of sanity even the slightest tug. Sam Harris
"The situation is far too dire for pessimism."
Bill Kauth
Carl Sagan said, "We are a way for the cosmos to know itself."
PEACE, LOVE AND FISH TACOS
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DavidE
Ultra Nomad
Posts: 3814
Registered: 12-1-2003
Location: Baja California México
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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castaways, thank you and now I silently cry because I passed up the opportunity of carrying 20 jars of Dorado up to the states a couple of years ago.
A Lot To See And A Lot To Do
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msteve1014
Senior Nomad
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Registered: 12-2-2006
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yellowtail is on the bottom of my list of fish to can. I would much rather can bonita, if I can't get tuna. The yellowtail always seems "hard"
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DavidE
Ultra Nomad
Posts: 3814
Registered: 12-1-2003
Location: Baja California México
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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I dream of Wahoo
A Lot To See And A Lot To Do
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Timo1
Senior Nomad
Posts: 736
Registered: 11-2-2007
Location: Homeless
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Mood: Lovin every minute of it
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A tablespoon of olive oil will make them soft
But I use a pressure canner
15 psi max
sold out and got out !!!
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vgabndo
Ultra Nomad
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Location: Mt. Shasta, CA
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Mood: Checking-off my bucket list.
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I like to mix mine with a can of Salsa Casera and equal amounts of mayo and crema to make a dip for totopos. Dry is OK 'cause the salsa is wet.
At my house this recipe has to be multiplied!
Undoubtedly, there are people who cannot afford to give the anchor of sanity even the slightest tug. Sam Harris
"The situation is far too dire for pessimism."
Bill Kauth
Carl Sagan said, "We are a way for the cosmos to know itself."
PEACE, LOVE AND FISH TACOS
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woody with a view
PITA Nomad
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Location: Looking at the Coronado Islands
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| Quote: | Originally posted by vgabndo
I like to mix mine with a can of Salsa Casera and equal amounts of mayo and crema to make a dip for totopos. |
that doesn't sound good at all!
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vgabndo
Ultra Nomad
Posts: 3461
Registered: 12-8-2003
Location: Mt. Shasta, CA
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Mood: Checking-off my bucket list.
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I stole the recipe from the Palapa Restaurant in Loreto. I think they use Atun. The Progresso Jurel Ahumado is also a good choice in this mix. You're
right, it tastes awful.
Undoubtedly, there are people who cannot afford to give the anchor of sanity even the slightest tug. Sam Harris
"The situation is far too dire for pessimism."
Bill Kauth
Carl Sagan said, "We are a way for the cosmos to know itself."
PEACE, LOVE AND FISH TACOS
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Pablito1
Junior Nomad
Posts: 56
Registered: 4-24-2011
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Twenty years or so ago there used to be several people who spent a lot of time camped around Las Barriles that canned marlin. I have had it several
times and it's excellent. One of the "old timers" that camped a lot in Martin Verdugos place gave me his recipe and it was to fill a pint jar almost
full of fish, add 1/4 teaspoon salt and 1 tablespoon of smoke flavored barecue sauce and then put top on and process. I use this resipe all the time.
Just this past September I canned 2 cases of kokanee. Try it, you will like it!
Regards, Pablito
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BajaBlanca
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Pablito... welcome to bajanomad and that recipe sounds fantastic. so does your salsa dip, vagabndo.
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vgabndo
Ultra Nomad
Posts: 3461
Registered: 12-8-2003
Location: Mt. Shasta, CA
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Mood: Checking-off my bucket list.
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Pablito, that's a cool idea. I also read of using a spoon of French salad dressing. I haven't been willing to risk the fish!
Undoubtedly, there are people who cannot afford to give the anchor of sanity even the slightest tug. Sam Harris
"The situation is far too dire for pessimism."
Bill Kauth
Carl Sagan said, "We are a way for the cosmos to know itself."
PEACE, LOVE AND FISH TACOS
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