How to preserve fish using 4 simple methods
Today I’ll be writing about 4 simple methods on how to preserve fish. Its a well known fact that fish is rich in vitamins, minerals and healthy fats, making it a good source of food to have on hand. The preservation of meats and fish have been around for thousands of years. The pioneers were adept at these methods to store their fish. It is a skill that all preppers and fish lovers should possess and the best way to gain that knowledge is by taking action. How to preserve fish takes time and some skill but with a little practice you’ll be well on your way. I suggest you pick one of the methods below and give it a try. Leave your comments below, we’d love to hear your experiences.
The first step to preserving fish is to clean them as soon after they are caught. If you have bought the fish then clean them as soon as possible after bringing them home.
Table of Contents
Salt cured fish
To beginning salting your fish get a good size tray that can hold a good amount of fish. Before placing the fish sprinkle a good amount of salt throughout the base of the dish(don’t be shy). Canning and pickling salt is a what I use but ordinary salt should suffice. Now place a layer of fish to cover the base. Add another liberal layer of salt and repeat the process until all the fish is used or you have reached the top of the dish. Once the last of the fish is laid add another good layer of salt on the top.
It’s time now to leave to dry and extract the water by place the tray in a well ventilated and sunny place if possible with the lid off during the daylight hours. The next day empty the liquid from the tray and move any fish pieces from the bottom to expose them to sunlight as well. In colder climates the drying process may take weeks but in warmer climates it could only take a few days. The idea here is to remove all moisture from the fish and have the fish brittle and completely dry. Once dry you can store them for long term use, vacuum sealing them is ideal although a sealed bag will also do the trick.
The Off Grid Project channel has a great demo on salting fish.
Smoking fish
This is my favorite method of preserving and cooking fish, it is easy and flavorsome to make. My favorite fish to smoke is trout and salmon although you can smoke just about any type of fish you desire. You will find all sorts of fancy and expensive smokers on the market. They do a great job and will smoke several fish at a time. A smaller one like I use wont smoke as many but does a great job all the same, especially when starting out. A good small smoker should cost you no more than 80 bucks. I use one that looks similar to the one below.
If using one like mine above remove the grill and sprinkle smoking saw dust along the bottom. Evenly distribute the dust along the base. You can line some foil along the bottom which helps with the cleaning later. Please not some trees exude resins which could make fish inedible. If your not sure buy the smoking dust to be certain of quality.
Clean the fish thoroughly and sprinkle with salt and leave stand for about 20 to 30 minutes. Then place the fish onto the grill, if your smoking a fillet place the skin face down. Close the lid, then fill the burner with methylated spirits and light it using some extra long matches. Place the smoker above the burner and now it’s time to wait for the cooking to happen. Smaller fish will take around 10 to 15 minutes but cooking times will vary depending on your smoker and size of the fish.
Once the fish is cooked leave to cool and from that point you can vacuum seal and place it in a freezer for long term storage. You can store smoked fish in a freezer for up to three to six months. In a fridge it will last about ten days. Next we look at how to preserve fish using the canning method.
Canning fish
Canning food and in this particular case fish can be stored for up to one year. The method is simple and I’ll run through the process. What you will need are some jars with metal lids and a pressure canner, some vinegar to wipe the jars before sealing. Before adding the fish carefully clean the jars and lids. Cut you meat in pieces small enough to fill you jars, don’t be afraid to stuff the fish in there. Leave about an inch from the top. Before sealing the jars clean the lip of the jar with a towel dipped in vinegar to remove any fish juice. Add enough jars side by side to fill the bottom of the pressure canner.
Add cold water to the pressure canner to fill up to half way up the jars. There will of course be instructions with you pressure canner so read them carefully. The canner will operate at around 10 pounds of pressure. The amount of time you operate the canner will depend on the amount fish you have in the canner, please check manual for those details. Usually it around 100 minutes before turning off the pressure canner. It’s time to open the canner and remove the jars, they are shelf stable for up to three years. Unless of course the jars are cracked or any of the lids are rusted.
Drying fish
The method of drying meat has been traditionally popular with sailors and seaside folk but everyone can benefit. Dried meat can last up to two months without refrigeration so it’s great for campers and the like. For longer use it would need to be vacuum sealed and refrigerated. To begin, clean the fish and preferably fillet it for quicker drying.
Once filleted, add salt to all your pieces and dip into clean water and wash the excess salt. In hot climates they simply hang them from nets or wires but preferably use a net to keep the bugs away. In warm and breezy climate your fish could be dry in a day or two. For colder climates it would take considerably longer, you would need to bring them in at night to avoid spoiling the fish. You know the fish is fully dry when it becomes stiff and rigid, make sure it’s dry throughout the fish. Dried fish is great for stews and soups.
After reading the 4 methods you should have a good knowledge on how to preserve fish. I’s fair to say that each is unique and requires some preparation, time, money and energy to complete. My suggestion is pick one that resonates with you and give it a go, what do you have to lose. Most require the usage of salt so having a large supply is paramount to being prepared for any catastrophe. As discussed earlier fish is a good source of nutrition and is a good staple to have on hand when SHTP or be more self sufficient.
