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Canning Trout

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TeacherMan:
Ever since living in Alaska I’ve loved canning salmon every year. Now living in north Idaho I don’t get the salmon like I use too. So last year I decided to try canning trout. Last years batch (20 pints in total) I put on smoke for about two hours before putting in my jars. Then I use my pressure cooker with 15 lbs of pressure for 90 min. It turned out really good!

This year I didn’t have the time to put on the smoke, just did skinless fillets and added fresh jalapeños, olive oil and garlic. I didn’t pack my jars as tight either. I definitely noticed once it came out of the pressure cooker. I’ve yet to open a jar but it’s looking pretty epic.

Anybody else can trout or other freshwater fish? Recipes?

Twispriver:
I've done some in the past - just clean fillets with a touch of Johnny's Alaska salmon seasoning and a sprig of fresh dill in the bottom of the jar. I always wanted to try adding a little lemon zest but never have.
I think it's important to make sure that the fish isn't even a little muddy tasting, especially in the later part of the season because the pressure cooker really brings that out.

NorseNW:
I do a run of kokanee about every year. My favorite and go to is 1 tablespoon sriracha, 2 tablespoons brown sugar and 1 teaspoon olive oil.

GASoline71:
Canned the trout we get out of Lake Roosevelt, and it's delicious!

Gary

finnman:
We do Tuna, Salmon, and trout. The trout this year were all fantastic. One good batch came from Lake Roosevelt triploids and the next batch from a load of Rainbows and Tiger Trout from Bonaparte.
I use my mom’s brine recipe, then I smoke them, then my wife cans them in pint jars. It turns out amazing. With a good brine I do not need to add any other ingredients. It turns out just like the best smoked
Fish you ever had but moist….not dried out.

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