Does anyone know a good website with recipes how to can fish?!
Answers: Hello, I live in Alaska and as you know fishing here is great. We fish for huligans (I believe the other name for this kind of fish is "smelt"), herring, and of course salmon and halibut. We freeze a lot of fish, but I heard that one can marinate and can fish as well. Do you know where I can find a good recipe for canning?
Smelt, herring and the like are best pickled or smoked then kept in the fridge for a couple of months or in the case of smoked, frozen if not used in a month or so. These small fish do not particularly can (mason jar) well. I have tried it and believe as above for best results. For salmon fill mason jars within 1/2 inch of the top, add 1 teaspoon salt, wipe the mouth of the jar clean with a wet rag or papertowel (to allow lids to seal) following canning recipes for the actual canning process. This MUST be done with a pressure canner. The waterbath method will not work (same for jams and jellies). Process salmon at 15 pounds pressure for 60 minutes. The bones may be left IN the salmon to add more calcium to the finished product-bones will be soft enough to eat after the 60 minutes. Steelhead take 90 minutes to soften the bones. Halibut and Albacore Tuna may be canned in the same way, I just like to add a 1/4 cup of vegetable oil to these and the salt.