We are most fortunate to live only minutes from the mighty Fraser River in British Columbia. If you are a fishing person and are able to catch your own salmon – it is a treat and loads of fun. The wild salmon were very clean, bright, firm and delicious! Here is how we process some of our catch.
Directions for Salmon
- After cleaning and washing fish cut into jar size portions
- Place cut fish into a brine solution (one quart sea salt to three quarts of water)
- Add ice cubes as part of the brine solution as the fish should sit in brine for an hour (especially if it is a warm day)
- Sterilize canning jars and lids
- Rinse the fish portions in fresh water before filling jars
- Fill jars loosely so it will cook evenly, leaving adequate headroom
- Add the following ingredients to each jar
– One clove of fresh garlic cut in half
– One teaspoon of white vinegar (helps dissolve the bones in the fish)
– No need to add water to the jar as there is lots of moisture in the fish
The pressure canner manufacture recommendation for pints and half pint jars at sea level is 10 lb pressure for 100 minutes and to let pressure drop of its own accord.
Before canning fish other ingredients can be substituted such as :
- 2 Tablespoon tomato sauce, or
- Teaspoon Brown sugar with the vinegar, or
- Salt and onions
- Our favourite “additives” continue to be garlic and vinegar
A Quick Salmon & Cream Cheese Dip
So simple and refreshingly delicious
- One can of home canned (pink) salmon (including juice)
- Half a packet of light cream cheese (125 gram)
- One heaping tablespoon of mayonaisse
- Tablespoon fresh squeezed lemon juice
- Two tablespoons chopped green onions
- Garlic Powder, pepper and salt to taste
Mix together until creamy and garnish with chopped parsley and lemon slices and serve with crackers.
- It is important to always clean fish as soon as caught, keep cool and to process the fish as soon as possible
- The fish are processed at home the same day they are caught ensuring ultimate freshness
- Check the BC Fishing Regulations as “at camp” canning is not permitted due to daily limits
- The cutting board is marked for the size of jar to be used so it is easy to cut to size and put in the jar
- Always follow directions for the specific brand of canner you are using
- For many years we have frozen and canned fish but preference is canned
- This is our standard processing procedure for Sockeye, Pink, Coho, lake trout, etc.
- Let jars cool and check they are sealed correctly before storing
- Salmon tails and heads can be used to make traditional fish stock as a base for clam chowder
- Salmon heads remains are dug very deeply into the vegetable garden late in the fall
Caution: Health and Safety
Fish (and meat) should only ever be canned using a high pressure canner and follow the instructions in the operating manual. Never use the open water bath method for fish.
A bad day of fishing is better than a good day at the office.
Born to fish ~ Forced to work
May the holes in your net be no larger than the fish in it. ~Irish Blessing
The fishing was good; it was the catching that was bad. ~A.K. Best
Gone fishin’, be back at dark-thirty!
Nothing makes a fish bigger than almost being caught.
- Chehalis River Salmon and Trout Enhancement Facility
- Fishing Regulations B.C. Fishing Regulations
- Freshwater salmon Department of Fisheries