TCAT

Last trip offshore we kept about 10 nice blackfin for the table. I've always wanted to try canning and used this as an opportunity. I bought some of the wide mouth canning jars and filled each jar with nice clean medalions of blackfin to about 1" of the rim. Filled the rest of the void space with EVOO. Void space meaning the areas in between the tuna chunks and not the area in between the top of the tuna and rim. Each can received a pinch of sea salt. Also I added various ingrediants to each can including garlic cloves and jalepeno peppers. Pressure cooked the cans at 15lbs for 55 minutes. It took about 30 minutes before the pressure settled down and the indicator popped allowing me to open the cooker. Took out the cans, tightened the lids, and placed them upside down on a towel and allowed them to cool. During this process the lids would pop inward. I let them sit for a few days andI just opened the first can tonight and wow!! This blows away any store bought can tuna. Next time I'll think twice before throwing back blackfin.

Keith

kahala boy

gonna have to try this....wonder how king would taste with butter, garlic, and a little sugar this way.....

Stressless

EVOO = Extra Virgin Olive Oil for those like me that had to look it up - thought it might be some fancy canning stuff.



Another trick is what we did for Alaskan Salmon. Smoke your tuna lightly without drying it out - chuck it into the canning jars with no added fluid just pack it in. Can as you normally and then on a cold rainy Jan pop one open.. :letsdrink



Yah it's that good -



Thanks for the heads up but if any BFT make it past the sashimi / smoke and eat stage with Hama (Kahala Boy) I've got to try your recipe.



Just put 200#'s of pogies up for chunking for BFT at the edge this fall.



:mmmbeer

Stressless

Chris Couture

King cans nicely. I'm not sure about the butter but it's worth a try! Mullet is my favorite. We've also canned Mingo, Swordfish, Tuna and AJ's. I use to can fish all the time and once the guys at Daybreak tried it, they loved it and I brought my pressure cooker there so others could use it. I haven't canned any fish since Ivan stole my pressure cooker from Daybreak Marina though.



My traditional recipe with Jalapenos is still my favorite although some of the others I've came up with were a hit with others.



Here is the traditional:



Wash out jars with soap and water and let dry. (no need to boil them or the lids like instructions say because of the time you will cook the fish... you can if you want though... it won't hurt anything)

Cut up fish into small chunks (depends on fish but the mullet we would cut into 1" x 1" chunks).

Chop some onions

Lay fish out on table and sprinkle with Tony's and Pepper and Lawerys.

Layer jar with fish, onions, fish, onions until you have about 1/2 at the top.

Top off with a bay leaf and screw on the lid.

Pressure cook at 10PSI for 90 minutes once the valve starts jiggling.

Turn off heat and wait until pressure cooker is ready to open.

Remove jars and let cool. Lids will pop... If not, put it in the fridge after it cools a little and eat it the next day.



Alternatives:



Traditional w/Jalapenos



Same as above but add chopped jalapenos to the onions.... Don't be greedy!!!



Traditional w/Hot Sauce



Same as above but add in a bit of Louisiana Hot Sause



Traditional w/Mustard



Same as above but add a good bit of mustard to the mix. Works great with Kings and AJ's.



I had played around with some Wasabi once and had a unique experience but I can't recall what the fish was or what else I did. It was that mystery can that everyone loved but I could never reproduce.



Thanks for this post too! I'm going to order me another pressure cooker since my hunting buddy is going to try to get some Roe Mullet this weekend and we really like bringing the canned mullet up to the hunting club as a snack!

Lil' Scout

I've been telling my wife that I was gonna do this since we left Italy. She just gives me the eye-roll. I guessthat I'm gonnahave to follow your lead. Did you use the oil from Shoreline?

Chris Couture

BTW, you will want to do this outside on a blow pot! Don't attempt this inside the house on the stove because the smell is very strong!



Lil' Scout, I have never added oil or butter to my cans and they were always great. I would think (could be wrong) that the extra oil from the butter or oil would settle to the top while the cans cooled and make it less appealing when the cans were opened and would require mixing up the contents in order to get the full effect. As I said, never tried it so I don't know...

TCAT

As Chris mentioned oil isn't necessary. The fish will produce natural oil/water during the process. I've liked store bought can tuna and especially favored yellowfin canned using oil. So I used oil to can the blackfin. It does settle to the top but after tasting the fish it's apparent that the oil has infused the fish during the canning process.

fla_scout

I hear ya Chris. I just finished putting about 30-35 jars of mullet up for hunting season. Some have jalapeno's, some with an extremely hot homeade salsa and some with just salt, pepper and a little cayenne. Nothing better than a jar of mullet with some crackers and sitting on the tail gate.

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War Eagle!

Jason

I don'tknow about using so much olive oil......When you pressure cook it, the liquids from the fish come out...A buddy of mine only puts a little in the jar and then some slices of Jalepeno....Mullet is the only canned fish i've tried and it looks like crap but taste GREAT!!!!!:letsdrink

Five Prongs Of Fury

Have any of you ever tried canned sucker? I did about 30 jars a while back and it is awesome when prepared as patties and fried.