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Fenson Canned Fish

Brad Fenson

canned fish

This is a good recipe for any white fleshed fish or salmon. You don’t need to remove the scales from lake trout or salmon, but you do for whitefish, walleye, northern pike and other freshwater fish. When processed in a pressure canner, fish can last up to three years on your pantry shelf. 

Basic Steps:

  1. Dress fish and remove skin if desired. Wash filets. Cut fish into 2-inch pieces. Remove bones.
  2. To clean, half-pint jars, add fish pieces and the ingredients from one of the recipes listed below and pack tight, leaving at least a ¼-inch air space.
  3. Put lids on loosely and process in a pressure canner at the pressure calculated for your elevation (usually 80 to 100 minutes). Tighten lids after removing from cooker.

Traditional
¼ tsp salt
¾ tsp lemon juice
¾ tsp tomato soup

Sambal Brandal
¼ tsp salt
¾ tsp vinegar
¼ tsp Sambal Brandal (Indonesian condiment made from ground chilies)

Sambal Oelek
¼ tsp salt
¾ tsp vinegar
¼ tsp Sambal Oelek (Indonesian chili paste)

Lemon Chili
¼ tsp salt
¾ tsp lemon juice
¼ tsp Tajin Classico seasoning

Sriracha
¼ tsp salt
¾ tsp vinegar
½ tsp Sriracha hot sauce

Lemon Dill
¼ tsp salt
¾ tsp lemon juice
½ tsp dried dill weed

Citrus Herb
¼ tsp salt
¾ tsp lemon juice
¼ tsp Camp Chef Citrus Herb Seasoning

Curry
¼ tsp salt
¾ tsp vinegar
¾ tsp curry ketchup

Morris & Smith Win Mossy Oak Fishing Bassmaster High School Series National Championship
As title sponsor of the Bassmaster High School Series and official pattern of B.A.S.S., Mossy Oak Fishing is thrilled to congratulate Grayson Morris and Tucker Smith on winning the 2018 Mossy Oak Fishing Bassmaster High School Series National Championship presented by DICK’s Sporting Goods. This tournament took place on Kentucky Lake and the anglers took out from Paris Landing State Park in Paris, Tennessee, each day. There were a total of 337 high school teams

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