Fenson Canned Fish

Brad Fenson

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