Canned Blackfin Tuna = the bomb - Page 2

Stressless · 01-02-2011, 08:19 PM

This is a great recipe - looking forward to trying it if I can get out to wack some Blackfin.

Oh -By the way tried Google'ing Canned Blackfin and CAN blackfin etc and this one is the ONLY one that actually comes up with instructions.

Anybody have more tips?

Cheers,
Stressless

hogdogs · 01-03-2011, 03:59 PM

Quote:

EVOO

Compliments of my heart throb... Rachel Ray!!! WHAT A HOTTIE!!!

Brent

biminitwist · 01-04-2011, 10:06 PM

Search: "Home Canned Tuna" - lots of hits.

http://canningusa.com/IfICanYouCan/FishTuna.htm

http://www.giovannisfishmarket.com/a...core-Tuna.aspx

http://allrecipes.com/Recipes/Everyd...-Tuna/Top.aspx

PCfisher66 · 01-11-2011, 01:27 PM

This might be a stupid question but, do you treat the tuna as an entree or as an appetizer? The only canned tuna I've had is regular chicken of the sea type tuna and that was made into sandwiches. It does sound good though.

Tod

snapperfan · 06-23-2011, 09:11 PM

My mother-in-law cans tuna every year. Just water though, no oil.
Comparing home canned tuna to store bought is like comparing prime rib to something from McDonalds.

shootnstarz · 06-24-2011, 08:17 AM

The tuna I once saw canned had nothing added to it. As a matter of fact the fish produced so much of it's own oil it filled the jars and ran out, making quite a mess in the cooker. But was it great !!!!
Just use it like you would store bought canned tuna.

Rick

TURTLE · 06-24-2011, 11:44 AM

Quote:

Originally Posted by 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!

I have to ask cause I want to do this bad. I can my own BBQ sauce and some of these procedures sound the same but my question is this. When you put the jars in the pressure cooker are the lids on and tight or are they put on when you take the jars out? I'm scared the jars will explode with the lids on but I want to try this bad.

shootnstarz · 06-24-2011, 01:02 PM

Place the jars in the PC with the bands snug, not real tight. Also important that the rim of the jar is clean. I go to extremes sterlizing everything.

Once the jars are removed and have cooled, the lids should pop down. If not put it in the fridge and use it as is. On the ones that seal you can even remove the bands and they will stay sealed. I do this with all the pickles and pickled okra I make because the salt in the solution will rust the bands. I wash off the jars too before I put them up.

I saw somewhere where somebody said they turn their jars upside down to cool. This can cause a jar to not seal as the pressure is higher in the jar than outside before it pops and the liquid will seep into the seal and it will never pop. I found this out by shaking tomatoes before they were sealed.

Rick

junglegoober · 07-14-2011, 11:52 AM

This sounds great, but I've never used a pressure cooker before and have a question. Can you stack multiple layers of jars inside the pressure cooker or do you need to stick with just as many as you can fit on the bottom of the pot?

junglegoober · 07-16-2011, 01:10 AM

Quote:

Originally Posted by junglegoober

This sounds great, but I've never used a pressure cooker before and have a question. Can you stack multiple layers of jars inside the pressure cooker or do you need to stick with just as many as you can fit on the bottom of the pot?

NVM, answered my own question.

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01-02-2011, 08:19 PM	#11
Stressless Senior Member Grouper Join Date: Oct 2007 Posts: 1,039	This is a great recipe - looking forward to trying it if I can get out to wack some Blackfin. Oh -By the way tried Google'ing Canned Blackfin and CAN blackfin etc and this one is the ONLY one that actually comes up with instructions. Anybody have more tips? Cheers, Stressless

01-04-2011, 10:06 PM	#13
biminitwist Senior Member Mingo Join Date: Dec 2008 Posts: 187	Search: "Home Canned Tuna" - lots of hits. http://canningusa.com/IfICanYouCan/FishTuna.htm http://www.giovannisfishmarket.com/a...core-Tuna.aspx http://allrecipes.com/Recipes/Everyd...-Tuna/Top.aspx

01-11-2011, 01:27 PM	#14
PCfisher66 Senior Member Trigger Join Date: Oct 2010 Location: Crestview Posts: 352	This might be a stupid question but, do you treat the tuna as an entree or as an appetizer? The only canned tuna I've had is regular chicken of the sea type tuna and that was made into sandwiches. It does sound good though. Tod

06-23-2011, 09:11 PM	#15
snapperfan Really Senior Member Trigger Join Date: Aug 2009 Location: Lower Alabama Posts: 366	My mother-in-law cans tuna every year. Just water though, no oil. Comparing home canned tuna to store bought is like comparing prime rib to something from McDonalds.

06-24-2011, 08:17 AM	#16
shootnstarz Senior Member Grouper Join Date: May 2011 Location: N/W Pensacola Posts: 704	The tuna I once saw canned had nothing added to it. As a matter of fact the fish produced so much of it's own oil it filled the jars and ran out, making quite a mess in the cooker. But was it great !!!! Just use it like you would store bought canned tuna. Rick

06-24-2011, 01:02 PM	#18
shootnstarz Senior Member Grouper Join Date: May 2011 Location: N/W Pensacola Posts: 704	Place the jars in the PC with the bands snug, not real tight. Also important that the rim of the jar is clean. I go to extremes sterlizing everything. Once the jars are removed and have cooled, the lids should pop down. If not put it in the fridge and use it as is. On the ones that seal you can even remove the bands and they will stay sealed. I do this with all the pickles and pickled okra I make because the salt in the solution will rust the bands. I wash off the jars too before I put them up. I saw somewhere where somebody said they turn their jars upside down to cool. This can cause a jar to not seal as the pressure is higher in the jar than outside before it pops and the liquid will seep into the seal and it will never pop. I found this out by shaking tomatoes before they were sealed. Rick

07-14-2011, 11:52 AM	#19
junglegoober Member Ruby Red Lip Join Date: Nov 2010 Location: Niceville Posts: 48	This sounds great, but I've never used a pressure cooker before and have a question. Can you stack multiple layers of jars inside the pressure cooker or do you need to stick with just as many as you can fit on the bottom of the pot?

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