Every year I try to can as much fresh salmon as possible to keep us eating delicious fish all through the winter and spring and with the huge sockeye run that came through here this summer we were able to get some great prices on sockeye and humpies fresh off the boats!
With fifteen fish in the freezer I was planning on getting around 48 pints of canned salmon but Hubby has a slightly different plan this year. He has decided that he is going to smoke a bunch which is sooo good but is going to cut into my stash *grin*.
So today he cleaned and scaled eight of the fish and then filleted them so that we could coat them with a dry brine of brown sugar, salt and seasonings for smoking.
We were just down in the cold room checking on them and they smell fantastic! Tomorrow morning we'll fire up the smoker and toss some in and I'm going to experiment with canning some of the smoked fish to. I'm thinking that I better get some of the smoked stuff squirreled away or we may just eat it all as it comes out of the smoker *grin*.
Mmm, can't wait!