I bottle lots of Kokanee and smoke all kind of things. A couple things I have added to Kokanee when canning are BBQ sauce and Hoisin one light tablespoon per pint. I would think they would be good with white fleshed fish as well. Of course has to be pressure canner not water bath and follow times and safe canning instructions carefully. Usually I just add a pinch of salt and a dash of lemon juice and the Kokanee is awesome as you know. Makes great snack with crackers, sandwhich spread or fantastic salmon patties with some craker crumbs, egg, green onions and some spices then fried up till golden brown. I havent bottled "white" fleshed fish because it freezes so well and I enjoy it in more typical recipes like you would do with fresh fish. I freeze in baggies {not ziplocks} squeeze all air out then Vacuum Pack. It keeps almost like fresh for a very long time.
I pack all my ground game meat the same way with the same great results with the "double bagging" it keeps way longer than it takes me to use it. I have done it for years this way. Ocassionally I find a package that got "missed" for a long period of time. Open it up no freezer burn or loss of quality, it works out great.
Mildgo Out
I pack all my ground game meat the same way with the same great results with the "double bagging" it keeps way longer than it takes me to use it. I have done it for years this way. Ocassionally I find a package that got "missed" for a long period of time. Open it up no freezer burn or loss of quality, it works out great.
Mildgo Out
time spent fishing isn't deducted from ones life