BajaNomad

Canning Fish

Oggie - 9-18-2009 at 05:50 PM

I am going to can some Yellowfin, Bluefin, and yellowtail.

Does anyone have experience doing this?

Do you have any receipes you would like to share?

Thanks
Bob

Cypress - 9-18-2009 at 06:00 PM

Oggie, No experience, but also interested in canning fish. Have found lots of recipes on the internet. All I need is a canner, jars, and last, but not least, some fish.:spingrin:

Oggie - 9-18-2009 at 06:44 PM

Quote:
Originally posted by Cypress
Oggie, No experience, but also interested in canning fish. Have found lots of recipes on the internet. All I need is a canner, jars, and last, but not least, some fish.:spingrin:


I just pulled out my first bach of canned yellowtail and yellowfin. I put Jalepenos,carrots,galic, and onions in half and rosemary and garlic in the other half. we will taste tomorrow when they cool down.

BajaNuts - 9-18-2009 at 08:05 PM

AWESOME OGGIE! Way to go for it!

Since you mentioned other ingredients, did you can it in a broth or oil? And, just to make sure, did you pressure cooker it or just hot water bath? (you mentioned the canner, so I'm hoping it is pressure cooker canned)


I'm curious as the few other canned fish products I've seen are fish-in-a-jar, no broth or oil or....whatever.

Waiting for the first taste testing results!

[Edited on 9-19-2009 by BajaNuts]

Loretana - 9-18-2009 at 11:11 PM

Quote:
Originally posted by BajaNuts
AWESOME OGGIE! Way to go for it!

Since you mentioned other ingredients, did you can it in a broth or oil? And, just to make sure, did you pressure cooker it or just hot water bath? (you mentioned the canner, so I'm hoping it is pressure cooker canned)
[


Canning (actually, done in glass jars) is an involved process and NEVER done as a hot water bath. You could end up dead from botulism.

A kosher jewish fishwife in San Carlos, Sonora taught us to add 1 tsp kosher salt and 1 tb white vinegar to each pint, and to carefully process for 90 minutes at 15 lbs pressure. We later experimented with garlic, chile peppers and other stuff, but nothing turned out as well as Millie Peisner's method. Any of the vegetables or herbs we added turned to mush and dissolved during the canning process. Save them and add them fresh to your tuna (or yellowtail) salads.

You want to make sure your jars are spotless and sterilized and the caps are taken from boiling water when the jars are sealed. You also need to make sure you evacuate the air from the canner and have a constant plume of steam coming out of the escape before you put the weight on it. It's a lotta messing around, but well worth it.

Yellowfin tuna lends itself nicely to canning, yellowtail (jurel) is always a bit fishy tasting, and albacore gives the best results. Your house will really stink for a few days after! :wow:

JESSE - 9-18-2009 at 11:49 PM

I have always wanted to do this. But not in a glass jar, but in a real can. I havent been able to find cans and equipment to do it. If anybody knows where, let us know.

msteve1014 - 9-19-2009 at 05:21 AM

Putting a slice of onion or a pepper in the jar adds flavor, but we always through it away when we open the jar. It also seems to get hotter the longer it sits on the shelf. Have not seen cans, or the equipment ,for sale for many years. The jars you get to use over and over.

dtbushpilot - 9-19-2009 at 07:14 AM

We prefer to can yellowfin to freezing it. We will freeze half a dozen steaks using the Food Saver vacuum sealer and can the rest. We use the same technique as Loretana but use olive oil rather than vinegar. I'll try some with vinegar next time.

The tuna you catch and can yourself is nothing like the stuff you get in a can at the store especially if the tuna is cared for properly before canning....dt

BajaRob - 9-19-2009 at 07:32 AM

We just canned 2 cases of tuna and 2 cases of salmon after smoking the fish. No additional salt required for canning but we did add 1/2 t olive oil to each 1/2 pint of tuna. We did 11# for 90 minutes.

Oggie - 9-19-2009 at 01:49 PM

Well we opened a jar of yellowfin with jalepenos, carrots, onions, and garlic for lunch. It turned out great.

We did use a canner at 10# for 110 minutes. We did not add any liquid to the jars. Next time we will use a little olive oil.

Cypress - 9-19-2009 at 01:53 PM

A drop of smoked flavor/ jar, plus a teaspoon of brown sugar. :bounce:

Oggie - 9-19-2009 at 02:02 PM

Quote:
Originally posted by Cypress
A drop of smoked flavor/ jar, plus a teaspoon of brown sugar. :bounce:


Sounds good ,I'll tryit!:yes: