Handling your catch of the day begins with cleaning, and icing or freezing the fish as soon as possible. The four most popular methods of fish preservation are freezing, canning, smoking and pickling.
Top-quality fresh fish are essential for fish preservation. Of all flesh foods, fish is the most susceptible to tissue decomposition, development of rancidity and microbial spoilage. Safe handling of fish is important to reduce your risk of foodborne illness and to produce a quality meal.
Freezing fish is the best way to preserve it, often for 3-12 months. However, you can also preserve your fish by smoking, brining, canning, pickling, or drying it.
Keep freshly caught fish alive as long as possible
Monitored live wells or mesh baskets kept underwater keep fish alive longer than a stringer. Spoilage and slime-producing bacteria are present on every fish and multiply rapidly on a dead fish held in warm surface water. Fish begin to deteriorate as soon as they leave the water.
General USDA method for canning fish without sauce
** This includes blue, mackerel, salmon, steelhead, trout and other fatty fish except tuna.
Clean and gut fish within two hours after catching. Keep cleaned fish on ice until ready to can.
Note: Glass-like crystals of magnesium ammonium phosphate sometimes form in canned salmon. There is no way for the home canner to prevent these crystals from forming, but they usually dissolve when heated and are safe to eat.
- Remove head, tail, fins and scales.
- Wash and remove all blood.
- Split fish lengthwise, if desired.
- Cut cleaned fish into 3 ½ inch lengths.
- Fill pint jars, skin side next to glass, leaving 1-inch headspace.
- Do not add liquids.
- Adjust lids and process.
- Dial-gauge pressure canner. Pints – 100 minutes 11 PSI.
- Weighted-gauge pressure canner. Pints – 100 minutes 15 PSI.
Heat fish to boiling temperatures for 10 minutes before tasting or serving. For canning fish in quart jars see Canning Fish in Quart Jars from University of Alaska Cooperative Extension.
Pickling is an easy method of preserving fish. Pickled fish must be stored in the refrigerator at no higher than 40 degrees F (refrigerator temperature) and for best flavor must be used within 4 to 6 weeks. Only a few species of fish are preserved commercially by pickling but almost any type of fish may be pickled at home.
The first step in producing safe, home-pickled fish is to kill the larvae of the broad fish tapeworm, a parasite that can infect humans. Its most common in northern pike, but is found in several Minnesota fish. See the section below for methods to destroy the tapeworm larvae.
How to preserve fish (3 ways) Part 1
FAQ
How do you preserve fish in the wild?
What is the best method of preserving fish?
How did they preserve fish in the old days?
What is the oldest method of preserving fish?
How do you preserve fish?
They can be treated like any other saltwater source and be evaporated down to collect the salt. Dehydrating and drying fish is one of the oldest and simplest ways to preserve fish. This technique removes the water and makes it less likely that microbes will be able to spoil your fish. Lean fish are the best candidates for sun-drying.
How can I prepare fish for kids?
This is really dependent on the personal preference of your children. Some children will eat fish the same way adults do for others you may need to make this more interesting by creating things like homemade fishcakes, fish burger patties, fish balls or by adding this to toast or even pasta. Involving your children in the preparation and cooking process can also encourage them to consume the fish.
Can You preserve fish in the wild?
Fishing is one of the easiest and efficient ways to get food when you’re in a survival situation. This means that having a way to preserve fish in the wild can allow you to keep that meat around for days, weeks, or even months. You can preserve fish in the…
How do you keep fish from spoiling?
Thorough cleaning of the body cavity and chilling of the fish will prevent spoilage. Fish spoilage occurs rapidly at summer temperatures; spoilage is slowed down as freezing temperatures are approached. Ice is the key to fresh-tasting fish. Pack cleaned fish in a cooler of one pound of crushed ice for every two pounds of fish.