canned fish
Submitted by pale ale on Thu, 2014-02-13 17:14
Just read Wes idea on bottling (canning) salmon.
My little kids have just discovered they like canned tuna, and I was wondering if anyone has a recipe to preserve / jar tuna or mackeral.
It would be interesting to try some different recipes.... and save the dolphins :)
sammy85
Posts: 831
Date Joined: 31/08/10
Here is one I found here a
Here is one I found here a while ago. Yet to try it myself as haven't caught any tuna in a while
Plumber and gas fitter- 0415489103
pale ale
Posts: 1755
Date Joined: 02/01/10
Where sammy?
Where sammy?
pale ale
Posts: 1755
Date Joined: 02/01/10
sent you a message
sent you a message sammy
anyone else tried to preserve some excess tuna? can ya do mackeral the same?
Wes F
Posts: 1067
Date Joined: 07/01/12
Fowlers Vacola
A bit of prep work and experimenting with different recipes and flavours. I see a few FW'ers making there own chilli pastes and sauces add some of these ingredients for something different. Should be no reason why any firm fleshed fish, octopus or crayfish couldn't be bottled.
With the reusable rubber sealed lids on jars these days may not need to use the Fowlers vacola unit.
http://www.fishingmag.co.nz/salmonbottling.htm
Old fishermen never die they just smell that way.
pale ale
Posts: 1755
Date Joined: 02/01/10
Thanks Wes!I will try that
Thanks Wes!
I will try that next time I have a bit of mackie or yellowfin.
I am surprised the jars dont explode? Bloody missus will kill me if I set of fish bombs in her kitchen :)
Wes F
Posts: 1067
Date Joined: 07/01/12
Lids
Dont put lids on till time to cool down or else you will redecorate ya kitchen
Old fishermen never die they just smell that way.
pale ale
Posts: 1755
Date Joined: 02/01/10
The picture show it in the
The picture show it in the pot with lids on?
quote:
Carefully wipe the rim of each jar with a clean cloth to remove any bits of fish and place a seal on the jar and screw the ring on tight.
Place the jars in a big pot. Ensure they are not touching so they don't bang together and break. Obviously you need a big pot. It is also better to have several pots so you can do the whole job in one go.
Cover with cold water to at least an inch over each jar and bring to the boil. How long you should boil your jars of fish depend a bit on who you talk to. Some people boil theirs for up to six hours; but three hours is the minimum time needed. Don't start counting your time until the water is boiling furiously.
maybe he used special jars? I was just gonna use Dolmio sauce jars
Alan James
Posts: 2230
Date Joined: 30/06/09
Lids
That is not what the link says. As I recall the lids are screwed down tightly on the jar during the boiling process. During the cooling process the lids will suck down (pop) and this indicates the lids have formed an airtight seal. If the lids don't pop down the contents may spoil as an airtight seal has not been formed. That is my recollection anyway.
Alan James
Posts: 2230
Date Joined: 30/06/09
Bottling fish
In my younger days my mother used the same method as the link in Wes F's post above to bottle / preserve trout (brown and rainbow). She used to add cochineal which made the trout look pink like canned salmon. Tasted just like salmon (atlantic).
pale ale
Posts: 1755
Date Joined: 02/01/10
Thanks sammy for sending me
Thanks sammy for sending me this link
http://fishwrecked.com/forum/tuna-bar-snacks
Wes F
Posts: 1067
Date Joined: 07/01/12
Different lids
This type of lid does not screw on from memory, there's a rubber band/seal place around top lip the lid is gently pushed on and held in place with 2 clips/rings. Air must be able to escape during the cooking/boiling stage. Once this stage is completed and jars are removed from water wait till cooling is finished, lids have been sucked down due to change in air pressure and clips/rings can be removed. For Dolmio type lids screw them on after cooking/boiling tightly and leave till cool. Good luck.
Old fishermen never die they just smell that way.
pale ale
Posts: 1755
Date Joined: 02/01/10
Fully understand now. thanks
Fully understand now. thanks wes
sunshine
Posts: 2626
Date Joined: 03/03/09
Having visited SAFCOL's processing facility
They always seek to remove / trim off the dark meat which contains the fat line as this can send the tinned material rancid - given that they do it would suggest that home canners / bottlers should do the same.
Mind you having visited the facility wouldn't eat it ever again
Ericl
Posts: 476
Date Joined: 02/05/11
Cheap Vacuum stuff
Hi Guys
I have found this to be an amazing product. Turns any reasonable bottle into a vacuum jar. Pumps werent that crash hot as spring wasn't stainless, but I use my electric vacuum with a cannister attachment
http://www.pump-n-seal.com/pumpnseal.htm
The tabs work a treat and have fixed my Maxcom cannisters which also failed due to mild steel components
Cheers
Eric
Don't spend all your money on beer, boats, and fishing. Save some to spend foolishly