Northwest Fishing Reports

This is the time of year where my freezer starts to get pretty full. I have fish, crab, shrimp, and hopefully clams/oysters if i can find some. With the way the whole economy is going and a couple recent power outages, i'm thinking about canning a lot of this stuff. i just had a realization that almost all my bounty would be spoiled if i lose power for a day or two, so i just stocked up on jars. i'm no greenhorn to canning (i have pickles and salsa in the cupboard right now) and have a decent pressure cooker. i was just wondering if anyone else has canned their fish and/or seafood and would like to throw out some tips. I have read up on it in cookbooks and the web, but sometimes it's good to hear practical advice. Do you pre-cook all canned meat?? i understand something like crab/shellfish you have to add some sort of acid, but what about fish?? just water?? what about spices?? do certain species can better than others?? i also read something about re-cooking canned fish after you take it out...has anyone done this?? what about overall taste of canned fish?? Just trying to get started...:thumleft:

echo, echo, is there any one out there#-o . sorry wish i could help.
stan

Thanks for the bump vancouverhandyman. you seem to be pretty good at finding the topics nobody wants to read about (well, at least a couple of mine)!!! :joker:

But in all seriousness, thanks. I did get some crab canned last night as a matter of fact. so, here is what i did:


I cooked,cleaned and dried about 6 oz. of crab meat.
Soaked the crab for 2 minutes in a 50/50 lemon juice/white vinegar solution, slightly diluted with salt water to completely cover the meat.
Removed, rinsed under cold water.
Filled half pint jars (2) with two tablespoons of fresh squeezed lemon juice (i had some leftover after my last batch of beer )
Packed the crab in the jars and filled up (leaving 1/4" as per usual) with saltwater.
Put them babies in the pressure cooker at 10 PSI for 70min.







Now the interesting part, cracking a jar and see how it taste. This recipe is from the web, and is about the only recipe i could really even find. It seemed pretty odd to me to cook for 70 min, usually at that pressure 15 min or so is good. But, i did as the recipe called for. I'll update when i actually taste it. Next up......ROCKFISH!!

It will be nice to hear what it tast like. Ive had canned crab at restraunts and it was nasty (seafood enchalada). I hope it works out good for you.

quote, Thanks for the bump vancouverhandyman. you seem to be pretty good at finding the topics nobody wants to read about (well, at least a couple of mine)!!! :joker:



sorry brother no disrespect ment.
stan.:viking:

none taken.....i was just trying to be humorous... :jocolor: :joker:

it's fun to poke fun at yourself sometimes..!!!



BTW....thanks Ra.....way to get me excited about canned crab....!! (did you ever get that wiring harness hooked up to the rig??)

Rollin with Rolland wrote:BTW....thanks Ra.....way to get me excited about canned crab....!! (did you ever get that wiring harness hooked up to the rig??)

Sorry about that. I love crab, lobster, shrimp,... all that. Just had a bad experience.

And I asked the guy "Is it fresh crab or is canned?"
"I'll go ask he says", "The cook says its real..."

It was bitter, salty, very fishy. Nothing like the real thing! But it could have just been the recipe or method. The wiring harness is in the works. We got distracted rebuilding the deck and extending the driveway. I need to get busy on that.

Just an update...

The canned crab turned out "decent". The recipe above is alright, a little heavy on the lemon, but could be worse. The crab wasn't to "great" straight, but it would work great in any other crab recipes. Mmmmm......crab cakes.....=p~


I'll definitely try it again, with just a slight tweak of the lemon juice/vinegar.

Im just looking into a real steam canner now.I've always done just water bath canning.I dont usually can my catches.I eat them fresh.I freeze bait only.Im sorry I cant help with the processing of meats and seafoods.Im looking at canners now but will have to do some reading first.