Gathering Summary: Fish Preservation by Smoking & Canning, Jan 27, 2010

by Catherine Haug (originally written 2/15/10)

Somehow this post was accidentally deleted from our website, so I am reposting this on 2/4/11.

For our January 2010 gathering at the Swan River Hall, our presenter Jeri Hoogendijk discussed the following topics. Please see the complete Gathering Summary: Fish Preservation by Smoking & Canning for more detail.

  • Handling fish after catching them (bleeding, gutting & cleaning, scraping the veins, packing in ice)
  • Brining fish, including wet and dry brines
  • Glazing fish
  • Smoking fish
  • Canning raw or smoked fish

In addition, Catherine gave a brief description of how to preserve fish the Scandinavian way (lutefisk).

Refer to the complete Gathering Summary: Fish Preservation by Smoking & Canning for more detail.

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