How to Stock Sea-Run Atlantic Salmon?

Salmon can be preserved using several different methods.

Salmon is a mild fish that is a great addition to chowders and stews, and it can be and steamed or fried and served with vegetables. The omega fats present in salmon flesh and the high levels of calcium in their bones make it a popular choice for health-conscious eaters. Sea-run Atlantic salmon are seasonal, and during these times they are easier to catch in larger numbers and cheaper to buy at the grocery store. Several different methods of preservation will allow you to stock sea-run Atlantic salmon and enjoy them at different times of the year. Does this Spark an idea?

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Smoker
Herbs and seasoning
Cans
Pressure cooker
Freezer
Resealable plastic bags
Vacuum packer

Instructions

- 1
  
  Smoke the salmon. This is a process that involves curing the salmon in a salty brine overnight, air drying it for several hours the following day, and smoking it over wood chips for several hours. This depletes the moisture from the salmon and infuses it with salt, preserving it for several months.
- 2
  
  Can the salmon. Canning involves heating the salmon in a brine to 244 degrees in a pressure cooker to seal the can and create a proper vacuum. It also kills any bacteria that might be present on the fish, preserving it for eating several months from the processing date.
- 3
  
  Salt cure the salmon. This is an age-old Scandinavian method that involves rubbing salt into cleaned salmon steaks and seasoning it with herbs such as dill, and then placing it beneath a weighted platter in a chilled environment, allowing it to ferment.
- 4
  
  Freeze the salmon. By placing the salmon in plastic and vacuum packing it to rid the inside of any excess air, the freezing temperatures will stop any rotting or decomposition.

Tips & Warnings

Before eating canned salmon, examine the can closely to ensure that the seal has not been broken. If it has, its quality has been compromised and should not be eaten. Check frozen salmon often to ensure it has not thawed or that the vacuum packaging has not broken.

Suggest item

"A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game"; Wilbur F. Eastman; 2002
Sport Fishing Canada; Home Canning Fish
"Fish Drying and Smoking: Production and Quality"; Peter E. Doe; 1998