This Is How We Preserve Salmon and Trout
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- Опубліковано 23 тра 2023
- Experience the thrill of springtime as Lake Superior comes alive with vibrant hues and the elusive rainbow trout, also known as steelhead, make their grand entrance. This is no ordinary fishing expedition; it's an exhilarating adventure that will fill your pantry with nature's bounty for the entire year. Say goodbye to store-bought canned salmon and trout because once you've mastered the art of pressure canning, you'll never look back. We'll also show you how to make delicious candied salmon using maple sugar and sea salt as brine, and a few hours in the smoker for an absolutely fantastic smoked trout treat.
Picture this: from the rushing streams to your very own pantry, Lake Superior's majestic rainbow trout are on the move. It's a race against time to capture the freshest, wildest fish and preserve their essence in a can. Indulge your taste buds with the delightful flavours of canned trout and salmon, a true delicacy that's surprisingly easy to create.
Prepare for the ritual. As you gut, behead, and clean each fish, a sense of anticipation builds. The fins are removed, and the fish is expertly cut into succulent steaks, each one boasting a thickness of 1.5 to 2 inches. You carefully place these delectable treasures into wide-mouth canning jars, their crystalline surfaces reflecting the promise of a mouthwatering feast. For an added optional touch of flavour, sprinkle half a teaspoon of coarse pickling salt into each jar-a choice that will surely elevate your culinary experience.
The stage is set. The pressure canner hums with anticipation, its instructions guiding you towards perfection. As the pressure builds to an impressive 11 pounds, you can almost taste the satisfaction that awaits. With unwavering resolve, you maintain the ideal pressure for a tantalizing 100 minutes, allowing the magic to unfold within those glass jars.
And now, the grand finale. Unleash the full potential of your canned trout and salmon, a versatile treat that can be enjoyed in countless ways. Let your imagination run wild as you savour each morsel, just as you would with any other canned salmon. The secret is out-your backyard holds a treasure trove of possibilities, a gift from nature that will leave you breathless.
So, seize the moment, embrace the thrill, and dive headfirst into this extraordinary journey from stream to pantry. Let the exhilaration of springtime fishing and the reward of your own canned creations fill your senses with wonder. Lake Superior's rainbow trout are calling, and your culinary destiny awaits.
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Fish sandwich sound delicious.
🍁🍁🍁
Great video, very inspired by it. My dad used to smoke salmon with maple, and my mom would can it. I can taste the memories of both. Have a great day 👍
I can feel the nostalgia!
Delicious way to perserve fish! Another great video!
Very tasty indeed!
Your video and instruction was great! Thank you!
Those 1/2 pint wide-mouth jars are a nice single serving size. My only problem is the cost of the lids. I can my fish in pint jars as to use half as many lids. Opened jars are good in the 'fridge for at least four or five days. It isn't a problem to eat the extra 1/2 pint in that amount of time.
A smoker is on my to build list
This one has been going strong for quite a few years now. One of the first things we built when we arrived on the property.
Those are beautiful fish!
And tasty!
I wish I had a canner as well. Nice.
Definitely a useful tool to have. We’ve had that one for close to 10 years now I think.
@@Wilderstead Nice.
thiese both sound awesome..Ive pressure canned yellow fin, trout and salmon caught and sent to me from a fmily member who owns a charter fishing company..just finished the last can..I did not know about the cutting the gills trick..but he did..lol
I wish we could fish for tuna here. Very fun!
looks great Dave. How hot do you figure your smoker was?
For the fish between 200 and 225 f
@@Wilderstead Awesome thank you. and also thanks for dumbing it down to F for my American self LOL!
@@OakKnobFarm I was gonna go all °C on ya but it’s Friday 😂 have a good long weekend dude!
@@Wilderstead 🤣🤣🤣🤣
I cannot wait to try this! I am so very glad that I found your channel!!!
Welcome to the Wilderstead!
They both look delicious, I'm canning lake trout this week.
Hope you enjoy
So interesting!
Not to get too personal, but have you two ever thought about Wildersteading when you are seniors?
It's so important to get the infrastructures in place before the 'golden' years set in!
Just from experience... the drive for self-sufficiency is strong but the body starts to get kinda weary!!!
Thank you for sharing this information. For how long it will be good the smoked salmon packaged with a vacuum bag?
We freeze the vacuum sealed bags. They last at least a year frozen. Probably longer but we always eat them up.
Yum!!
You know it!
I wish we could fish all those fish here! When are you coming in my area? We'll try to figure something out for striped bass :)
We are hoping for next summer. Keep your fingers crossed for us! We usually get striped bass right of the rocks at the cottage there. We’ll definitely have to meet up buddy!
@@Wilderstead next as in 2024? If we had a boat, our fishing trip would last 30 minutes. We would have our mackerel and striped bass limit. Possibly our flat fish limit too
@@RemsFamily 2024, yes. Mmmmmmm mackerel!
@@Wilderstead The easiest thing to catch really lol
Oh I’m familiar lol. We go out in the boat for them out there. Easiest thing to catch for sure. Bare hooks even work 😂
Love you guys❤❤❤
Can i use filets..we also get Superior lakers.?
yes.
Dave you need to sharpen your knife. You’d get a cleaner cut on your fish and when you fillet. Not only that if you cut yourself. It gives you a cleaner cut so it heal with less of a scar.
Either that or you get yourself a chain Mail glove…..
😂
once you have vac sealed the smoked ones.. do you store those as is.. or in the freezer?
Usually in the freezer. We could dry them longer in the smoker to make them shelf stable though.
I have no problem with daily catch limits, but the possession limits are a pain in the butt. And who as ever been investigated unless they were also caught with an over limit for a day.
The possession limits are pretty easy to follow. And they help keep the various fish species populations from being decimated.
@@Wilderstead I get that they are easy to follow but when you travel big distances for a fish run, like stripe bass on the Miramichi, spend a couple of grand for 4 days and you can only take home 3 fish? that's bull shit.
@@David35445 that’s conservation. Striped bass just south of NB on the US coast are heavily threatened right now and new emergency measures have just been put in place a couple weeks ago to try and help the population. And why? Due to overharvest. It’s your choice to spend money on a fishing trip. You should also accept that these regulations are put in place for a reason, and if you actually give a shit about our fisheries, you should be following them. Full Stop.
@@Wilderstead I can keep 3 bass per day for the entire season here. Slot sizes and minimus in place. That means every coastal fisherman in New Brunswick can keep a seasonal limit of just about 300 fish each. If I want to preserve some fish for the winter then it's 3 fish. period. how is that right? I can keep 3 per day, but who can eat 3 10 pound stripe bass per day?
You, and any legal angler, can catch and retain 3 striped bass per day. And your entire possession limit is also 3. Coastal anglers can only possess 3 striped bass at any one time. Straight from the DFO regulations:
Anglers can retain a maximum of three (3) striped bass per day during the fishing season, and cannot have in their possession more than three (3) striped bass at any given time.
Possession means in your freezer, in your boat, in your vehicle, in your hand. A total of 3 fish.
And even then, the Miramichi has its own regulations outside of the general regulations.
I don't see any smoked fish tails on your website must be a mistake lol
Haha! I guess you will have to smoke your own!
@@Wilderstead Some how I figured as much.