Community > Butchering, Cooking, Recipes
Canning Trout
TeacherMan:
I did a 2 hour smoke on it last yrs before canning and just added jalapeños and garlic this year. This years fish is good, BUT nothing like last years. I definitely prefer to smoke it, then can it. Comes off the skins super easy too that way.
Other thing I had happen this year is my jalapeños did not mellow out from canning. Normally when I take the seeds out and wash them they are pretty mild once canned. Not this year 😂🔥
Hoping to get 20-30 more pan sized ones smoked up and canned still…
jrebel:
Do you guys leave the bones in on trout when canning??
finnman:
On the trout I do leave the bones in. Unless they are over 20” I prefer the steak them. Caning makes the bones very soft and you can just eat them if you want.
After smoking the fish for 1.5-2 hours, I let them cool a bit, then we peel all the skin off before canning.
This does two things, makes a more edible looking presentation for those not used to eating trout and also makes it easier to eat not worrying about the skin being on.
My BIL likes the skin……he is odd. I only like the skin if it’s pan fried crispy.
Yes I do agree that the smoking portion of this process is a must. If you do not add any ingredients at all, you need to brine and smoke and then can.
HarboritE:
Ok I know I’m asking a lot of canning questions lately but it’s fun. I just went on a trip with some buddies and came home with 22 16-21” rainbows. I want to smoke and can them but am tossed up between smoking and canning the fillets , or smoking them whole or in steaks . I am considering smoking them as steaks , probably 3 per fish and peeling all the skin off , pull the meat from the backbone and then can it.OR just fillet them all, smoke them and just peel the skin off and can them, since the pin bones should be edible after canning. Also I’m worried about them being too salty if I brine them over night since the fillets will be pretty small. They are an awkward size. Larger than average for stocked rainbows but not the 3+ lbers that make nice fillets.
finnman:
What did you end up doing with those trout? How did it turn out??
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