As you know by the scenery pictures Campinspecter posts, we live by salt water. Campinspecter went down and bought 5 fresh rock cod. A friend came over and taught me how to fillet. Although I can fish in the summer, I usually just cut the fish into steaks to put in the jars complete with bones and skin. Now I understand filleting, I think I will be filleting salmon before canning. I didn't think of taking any pictures before the action started but Campinspecter reminded me before we got rid of everything. Here are the remains of the 5 rock cod. And here are the parts we are keeping. Fresh fish for dinner tomorrow night and the rest will go in the freezer. We will probably bake the fish - not smoke it or grill it on the BBQ.
WOW Fresh fish. Cod are excellent prepped just about any way I used to can (jar) salmon fillets, Went back to just head & tail, cut into chunks to can. The nutrients & calcium in the skin & bones are important + I love the back bones! After pressure cooked, Texture is like frozen M&Ms. Good calcium source to.
The friend suggested that if I fillet the salmon and skin it, to save the backbones and put chunks in each jar. Adds flavour and nutrients. My mom loves canned fish of any kind.
No composting as we have too many garbage bears in town here. Took it down to the fish cleaning station at the dock and returned them to the sea.
Glad someone knows what their doing, I'm still going to the fish market to pick up fillets. Happy eats!
I thought I posted the cooked fillets a couple of days ago but maybe I did it somewhere else. Anyway, after our meal there was a fillet left so I took a picture. The fillets were rich so only half each with potato, corn and salad. This one was gone the next day.
She has been known to wear a cape every now and then. But campinspecter says there are no phone booths around there.
I don't know that the cape existed that night. No one told me that 12 hours after being bonked on the head and sitting out of water for the whole time, the rock cod would still flop and quiver as you fillet them. The secret to my success was Campinspecter going down and buying me a very good, veeeery sharp filleting knife.
Finally figured it out today! No phone Booths She uses the Boiler Room. I was away from Home for several days doing a Santa Claus delivery. She put the cordless Stihl to work cutting some splits in two in order to give the boiler a better charge!
I guess it is really jarring fish. I cut them into steaks, put them in 1/2 pint or pint jars, add a tiny bit of salt, put lids and rings on and pressure cooker them for 100 mins at 10 lbs. With my filleting skills, I would probably now fillet the bones and skins out, put only the meat in the jars, add a little bit of the backbone on top and then pressure cook them. Here are some pictures of salmon I did this summer. First one is jars ready to have lids and rings put on. Second one is the jars just come out of the pressure cooker.
Thanks! Really interesting... Never thought of jarring/canning fish. I live on the water (Long Island) and have a fishing boat, and we vacuum pack and freeze our extra fish each year. Vacuum packing works awesome, the fish comes out a year later (or even longer) the same as the day it went in. I smoke some, but most vacuum packs raw. I'll have to try this, I do have a pressure cooker. So the fish cooks right in the jars, interesting....!
