se your hand to clean fish. Next, put them into basket
Mix the first 4 ingredients together.
Cut fish into pieces to fit in jar.
Fill about 1/2 full, then add 3 tablespoons of mixture.
Finish filling jar with fish.
Add 1/2 teaspoon salt to each pint.
Do not add water.
Pressure cook for 90 minutes. Yields 4 pints of fish.
ars.
- Jam & Jellies Canning & Specialty Recipes (Bernardin).
Prairie Fruit Growers
Wash the fish parts in cool water, removing
erries.).
Make sure your canning equipment is scrupulously clean, and
Put vinegar and canning salt in a gallon crock.
Put fish in brine for 10 days; stirring daily.
Wash in cold water.
Heat 4 cups white vinegar and 4 cups sugar until sugar dissolves.
Add 12 cloves, 12 allspice, 5 cinnamon sticks and 6 bay leaves.
Slice 2 big onions, place between layers.
Let set 4 weeks.
br>Wash the fish well.
Slice the fish into medium size
n my fish and white sauce and my tuna mornay recipes as
o serve.
For the Fish Nuggets: Heat a cast iron
bowl.
Add the fish and toss to coat then
To fry the fish: Fill a large heavy bottomed
Mix well. Transfer to glass canning jars or another glass container
To make the fish filling: heat the corn oil,
Cut the fish into chunks, put in your
First fry the fish in a LARGE pan or
Cut fresh fish filets into strips or chunks.
Fill a quart canning jar 3/4 full with fish and add 1 diced onion.
Add salt, sugar and pickling spice and fill the jar with dry white wine or apple cider vinegar.
Shake thoroughly and refrigerate for 4 days. Shake daily.
Ready to eat or serve.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
re soft.
Cut the fish fillets in cubes and add
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Cut fish in length 4 x 6 x 1-inch.
Soak in brine 5 hours. Lay on paper towel to dry.
Put honey on before smoking.