how is salmon or tuna for that matter preserved. I salmon fish all the time and would love to make my own with shelf life like what you can buy in the store. Is what I had just a regular canning process or something special? Is it something I could do with my fresh salmon? Any info or links to websites with info would be greatly appreciated.
2007-01-03 15:38:22 · 6 answers · asked by eg2222 1 in Food & Drink ➔ Cooking & Recipes
The can has to be sealed airtight with the raw fish in it. Then cook the can, so the fish cooks. 100% of all the bacteria in the fish are killed by the cooking. The can remains airtight, so no bacteria at all can get inside. That's the most important thing, because if any bacteria gets inside, it will start growing, faster and faster, till it ruins it, and makes it dangerous to eat. A microscopic hole in the can is enough for bacteria to get inside. Once bacteria gets inside, the only way to keep it from ruining the fish is to use it immediately, the same day it happens, before the bacteria has a chance to grow much. Refrigeration can slow the bacteria, so an opened can is good for several days in the refrigerator.
2007-01-03 15:49:57 · answer #1 · answered by x4294967296 6 · 0⤊ 0⤋
WOW hate to say this!! But I wouldn't try to preserve it! All my life I hated fish mostly because it stunk. Well here in Thailand they eat alot of fish ALOT OF FISH!! & it is as fresh as yr spring daisies. I asked a Fish meat processor from Hawaii,
why most fish In the states had an odor? He said because it has preservatives & is starting to go south. Then he introduced me to fresh fish.Well i never tasted such good fish in my life including Tuna(Known for smell). He says fish is supposed to be a few hrs fresh if at all possible to get the best for your health & for superior taste. I personally will never eat anything but fresh out of the water. And I want to see them take it off the hook!. Also all the Asian countries people look 15-20yrs younger than they are. And some are of the opinion it is their fresh fish, fresh fish oils.? I am overly cautious because I have had 10 heart surgeries, due mostly to I believe now the American diet.which it seems everything is preservered. I came here To Thailand & everything is fresh. And I am not dead yet, plus cancer is in remission. Just one humble opinion JerDon
2007-01-04 00:38:32 · answer #2 · answered by JerDon & Sara 2 · 0⤊ 0⤋
My family did a lot of salmon fishing in Michigan and my father came from Indiana to fish with my husband and sons. He took home a dozen or more HUGE salmon (frozen). He cut it in chunks, packed it in quart canning jars, added a pat of butter and a teaspoonful of salt and pressure canned it. It was WONDERFUL!!! We ate a lot ...A LOT...of salmon steaks during the winter (from the freezer). I baked the steaks plain, poached in a bit of margarine, and baked with CHICKEN Shake and Bake.
2007-01-04 01:24:46 · answer #3 · answered by missingora 7 · 0⤊ 0⤋
from what my mother told me (she worked in a cannery) it gets cut up, pressure cooked, then canned. after the canning process, it is again heated in a large "cooker" and allowed to cool. from there, it is labeled, shipped, stocked, purchased, opened, and eaten by people just like you. the best home preserving method for salmon is, and forever shall be, smoking.
2007-01-03 23:41:32 · answer #4 · answered by wrldzgr8stdad 4 · 0⤊ 0⤋
Vacuum seal your salmon and freeze it. It last for at least a year and taste great. That is what I do with my extra salmon.
2007-01-03 23:40:14 · answer #5 · answered by ebush73 5 · 1⤊ 0⤋
You can 'can' your salmon in glass Bell Jars with a pressure cooker (instructions come with the cooker).
2007-01-04 00:04:12 · answer #6 · answered by XOXOXOXO 5 · 0⤊ 0⤋