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.