Canning Smoked Fish at Home
PNW-0450 ― Not available
BY Barbara Rasco, Carolyn Raab, Sandra McCurdy
December 31, 2013
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Following a content review conducted by a subject matter specialist, this publication was determined to contain information that is outdated, inaccurate, or no longer aligned with current guidance and standards. As a result, the publication has been removed from public access.
This bulletin gives instructions for lightly smoking fish in preparation for canning and for the canning process itself. Fully smoked fish, in contrast, is too dry and strongly flavored after canning.