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| SheilaC |
Posted - Jun 11 2011 : 5:43:19 PM
The recipes I've seen for canning fish all assume your fillets have skin on one side; my husband filleted a huge amount of trout and we'd like to try canning it, but he didn't leave skin on. Any ideas? Can we still can it this way?
Thanks for the help! :)
http://troutwife.blogspot.com/
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| 4 L A T E S T R E P L I E S (Newest First) |
| SheilaC |
Posted - Jun 12 2011 : 5:28:23 PM
we like fish pie too :) but I put mashed potatoes/peas on top instead of a crust
http://troutwife.blogspot.com/
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| oldbittyhen |
Posted - Jun 12 2011 : 2:24:04 PM
I make a fish pie with trout, (had to believe that I was the only one I knew who did that thou,lol), I use smoked or fresh baked, skinned and boned, use a thin pie crust for the bottom, saute onions in butter, when they are clear, mix in fish (flaked),continue sauteing till fish is soft and covered,add some veggys, okra, peppers, or what ever else I have fresh, then mix in some cornmeal, just a couple of big pinches to add body,pre-bake bottom crust and when done paint with egg white, dump mix in crust, scramble some whole eggs, dump that over fish mix, and bake till firm...
"Knowlege is knowing that a tomato is a fruit, Wisdom is not putting it in a fruit salad" |
| SheilaC |
Posted - Jun 11 2011 : 7:05:18 PM
thanks for the info Tina :) We can still use it in fish pie, etc even if it crumbles :)
http://troutwife.blogspot.com/
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| oldbittyhen |
Posted - Jun 11 2011 : 6:58:08 PM
It will tend to crumble with no skin there to hold it together, and most likely you will end up with flakes, not whole pieces...but either way you can still can it according to directions
"Knowlege is knowing that a tomato is a fruit, Wisdom is not putting it in a fruit salad" |
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