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Thread: Between the camp and the canner

  1. #1
    Join Date
    Aug 2011
    Location
    Black Diamond, WA
    Posts
    67

    Default Between the camp and the canner

    How do you guys keep your Koke's after cleaning and before getting ready to can them?
    Every time I go with my brother-in-law, we end up cleaning then vacuum sealing the catch and into the freezer it goes.
    I really want to try some of DuperD's canning recipes, but am sort of weary of canning previously frozen fish.
    How do you all keep your catch before canning? I am usually camping for a few day when fishing?

    Thanks,
    Don
    Lund Impact 1675,Merc 60 EFI, Merc 8,04 Dodge 2500, 07 Eagle Cap 850

  2. #2
    Join Date
    Jan 2009
    Location
    Utah
    Posts
    3,859

    Default

    Don,
    Canning is a big process and not one I tend to do with just one or two limits of fish. I usually freeze a couple of trips worth before getting the canner out. Depending on where you fish, 1 fish per 1/2 pint jar is a rough rule of thumb. My canner holds 24 - 1/2 pint jars so I usually wait until I have around 30 fish to process. I can do a full canner load and maybe have a little left to do some patties for dinner that night.
    2006 Dodge Ram 3500 Dually, 21' North River Seahawk

  3. #3
    Join Date
    Aug 2011
    Location
    Black Diamond, WA
    Posts
    67

    Default

    Thanks Dave for the quick reply.
    Waiting for enough to make the canning process worthwhile is what I want to do also but wasn't sure if freezing the fish first was advisable or not.
    Now i have to go find some other thing to worry about I guess :-)

    Don
    Lund Impact 1675,Merc 60 EFI, Merc 8,04 Dodge 2500, 07 Eagle Cap 850

  4. #4
    Join Date
    Jan 2009
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    Utah
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    One of the nice things about canning the fish is that the level of cleaning preparation can be a lot less stringent. I clean the guts out, cut off the heads and freeze. When I get ready to can, I thaw, fillet off one side (bones and all), marinate over night and then put in the smoker. I smoke just long enough to be able to peel the skin and skeletal bones out of the rough cut fillets.
    2006 Dodge Ram 3500 Dually, 21' North River Seahawk

  5. #5
    Join Date
    Aug 2011
    Location
    Black Diamond, WA
    Posts
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    Default

    Thanks again Dave,
    That process sounds great.
    Lund Impact 1675,Merc 60 EFI, Merc 8,04 Dodge 2500, 07 Eagle Cap 850

  6. #6
    Join Date
    Jan 2009
    Location
    Utah
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    Default

    Fish in a brine the night before:


    Fish after being in the smoker:


    Fish picked and ready:
    2006 Dodge Ram 3500 Dually, 21' North River Seahawk

  7. #7
    Join Date
    Aug 2011
    Location
    Black Diamond, WA
    Posts
    67

    Default

    I will look for your brine recipe but it looks like the brown suger brine I use for smoking Kings or Silvers.
    Lund Impact 1675,Merc 60 EFI, Merc 8,04 Dodge 2500, 07 Eagle Cap 850

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