Fish Fillets - Smoked
Mullet, mackerel or other fish.
- Gut and clean the fish. Soak in 20% brine for 60 minutes and then fillet.
- Lay fillet on screens and smoke at 100° F, 38° C for 90 minutes.
Pack warm smoked fillets solidly into the jars. Fillets can be rolled before packing. Leave one inch of headspace between the fish and the top of the jar. Place 2-3 inches of warm water in the canner, and the rack and place the jars. Process at once.
Exhaust. Place a suitable pot or pan on the stove with some hot water in it. Have more hot water nearby. Place warm smoked fillets solidly into cans. Leave one inch headspace. Place the open cans in the boiling water in a single layer. The water should come up halfway up the outside of the cans. Do not cover cans with the lids. Heat the uncovered pot until the fish reach a temperature of 170° F, 77° C. Covering the pot will result in moisture dripping into the cans. Remove cans from the pot and seal. Process at once.
|Smoked Fish Fillets|
|Style of Pack||Container||Process Time||Canner Pressure at "0" ft|
|Hot||Jar-1/2 Pints||100 min||11 lb||10 lb|
|Cans-307x200.25||95 min||11 lb||10 lb|
For processing at above 1,000 ft, see Altitude Adjustments.
NOTE no additional fat or oil is needed for canning oily fish like mullet, mackerel, salmon or herring. When canning lean fish, up to 2 tablespoons of olive/vegetable oil may be added to 1/2 pint jar or 1/2 lb can.