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Thread: canning commercial smoked fish?

  1. #1

    Default canning commercial smoked fish?

    We have a lot of commercial smoked salmon (ak sausage and seafood) that has been frozen for a year. Would it be possible to can it? Or will it likely turn into dry salmon sawdust during canning? We are just not eating the smoked fast enough.

    thanks for any suggestions

    Sean

  2. #2
    Member 4merguide's Avatar
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    Quote Originally Posted by unk View Post
    We have a lot of commercial smoked salmon (ak sausage and seafood) that has been frozen for a year. Would it be possible to can it? Or will it likely turn into dry salmon sawdust during canning? We are just not eating the smoked fast enough.

    thanks for any suggestions

    Sean
    Has it been vac packed this last year?
    Sheep hunting...... the pain goes away, but the stupidity remains...!!!

  3. #3

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    yes, alway vac packed.

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    Supporting Member iofthetaiga's Avatar
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    Quote Originally Posted by unk View Post
    We have a lot of commercial smoked salmon (ak sausage and seafood) that has been frozen for a year. Would it be possible to can it? Or will it likely turn into dry salmon sawdust during canning? We are just not eating the smoked fast enough.

    thanks for any suggestions

    Sean
    It'll probably get pretty dry.

    I can't even pretend to imagine not eating smoked salmon fast enough!
    ...he who knows nothing is nearer to truth than he whose mind is filled with falsehoods & errors. ~Thomas Jefferson
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    Member 4merguide's Avatar
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    Quote Originally Posted by unk View Post
    yes, alway vac packed.
    That would help for sure but, if the fish is smoked for, what would be considered a normal time THEN canned it can turn out too dry for most people. They say ideally, is if a person plans on canning then they should only smoke for a very short time.....just enough to give it some good smoked flavor. You really don't want to cook the fish twice. You may want to try a can or two just to see for yourself. You can add a bit of olive oil to each can to help as well. May be worth a try...???
    Sheep hunting...... the pain goes away, but the stupidity remains...!!!

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    Member mkays's Avatar
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    When you do your canning please post your results on here. I want to know how it turns out with frozen fish.

    Thanks!

    Quote Originally Posted by unk View Post
    We have a lot of commercial smoked salmon (ak sausage and seafood) that has been frozen for a year. Would it be possible to can it? Or will it likely turn into dry salmon sawdust during canning? We are just not eating the smoked fast enough.

    thanks for any suggestions

    Sean

  7. #7

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    Canning fish that has been heavily smoked is not the best. It just cooks it more, intensifies the smoke flavoring and dries it out. If you do it try a tea spoon of oil in each jar. Best thing to do is eat it up soon. I think your better off eating older frozen smoked fish then trying to make it better by canning.

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    Member MaxBaglimit's Avatar
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    Go here: http://www.uaf.edu/ces/preservingalaskasbounty/ and check out "Canning fish in cans." I do add a dab of olive oil and it turns out fantastic.

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