Canning Trout

[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.

[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.