Community > Butchering, Cooking, Recipes
Canning Trout
DeerThug:
I do a batch of shad every summer.
CoryTDF:
Following
HarboritE:
I cut the heads off and vacuum packed them to freeze until I have time to mess with them. The meat was decent quality for stocked trout but not great. I plan on filleting them, brining for a short time maybe 4 hours with a sugar/salt brine , rinse, smoke for an hour , peel from the skin , and then canning it. Jeez now that I typed that out it sounds like a lot of work! But I will try it once to see if it’s worth doing again.
zwickeyman:
My cousin brought some canned Trout when we were predator hunting last week. It was damn good. Im going to get the recipe from him and do some up. He said something about Ranch dressing if I remember right
Bullkllr:
In my experience, the main things to watch for when canning smoked fish are getting it too salty and smoking too long. Turns out dry if you smoke too long. I lighten up on the salt and do a light smoke just for flavor.
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