Need recipe for canning suckers to make faux salmon

Discussion in 'Online Recipe Book' started by fishhead, Jul 12, 2017.

  1. fishhead

    fishhead Well-Known Member Supporter

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    I've found a source of suckers and would like to try to can some to make faux salmon.

    Has anyone got the recipe?

    Thanks.
     
  2. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

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    Fresh suckers
    Salt
    Vinegar, smoke flavor, spices (all optional)

    Jars - (1/2 pint) salmon jars; or pint sealers
    "Snap" lids and rings
    Pressure canner
    Thermometer

    Method

    Fish may be used whole - cleaned and scaled with all the bones intact. This method uses slices or steaks of the fish and looks attractive with the skin on. Good for fish like salmon, trout and charr where scaling is easy. When scaling is more difficult, like for suckers, I usually remove the skin. Ribs can be left in or removed. I usually remove them. Either way, processing will soften all the bones left in the fish.

    Pack the fish tightly into the jars, leaving 1/8" gap below the lid. For every 250ml jar I add 1/2 tsp salt and often 1/2 tsp vinegar. Other flavorings can be added as desired.

    Place the lids on the jars and fasten the ring only enough to hold the lids in place. DO NOT TIGHTEN. There must be an escape route for the gases that will be released.

    Canning Procedure

    Place the jars into hot water to about 1/2 their height. This can be done in the canner. Heat the water to a gentle boil, and continue heating until the meat in the jar reaches 170°F (77°C). This is necessary to drive out all dissolved gases. This will take 10-20 mins. Immediately tighten the lids, and place in the pressure canner if heated in another pot. Process according to the canner's instructions. I usually process at 15 lbs pressure for at least 90 mins, or at 10 lbs for 1 hour and 50 mins. When processing is done, let the jars cool, and make sure they "snap". Any that don't should be refrigerated and eaten shortly.

    Pretty well any fish can be canned this way, but I've done a lot of suckers over the years.

    :D Al
     

  3. fishhead

    fishhead Well-Known Member Supporter

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    Thank you. If I can get some bullheads I'll give it a try.

    The recipe my mother used turned the sucker flesh red just like salmon and it tasted almost identical to salmon. I honestly don't think I could have told the difference between salmon patties made from the canned sucker and real salmon.
     
  4. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

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    Well I have never had it turn red like salmon more the color of canned tuna. Tasted to me about the same as salmon patties when fixed the same way.
    We canned pike, perch, bullheads suckers and carp all the same way.

    :D Al
     
  5. fishhead

    fishhead Well-Known Member Supporter

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    I think that Mom put some tomato sauce in it but I'm trying to find out if there is anything else. It's possible that the tomato paste substitutes for the vinegar in lowering the pH.
     
  6. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

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    Yes that is possible as tomato paste is some what of a acid, not sure how it compares to vinegar though.

    :D Al