Fish stories can always be in good taste

By Julie Cascio

Mat Su District Extension

Home Economist

Whether catching fish by set net, fish wheel, dip net or combat fishing, the stories indicate good salmon fishing this month. With good catches, there is the anticipation of eating salmon at winter meals while retelling the experiences of catching it! After all the time and resources that went into catching that salmon, preserving it for taste and quality is important.

Freshly caught fish that are placed on ice or refrigerated can be held at that cold temperature (40 degrees Fahrenheit and below) safely for two to three days. Any fish kept beyond that time needs a more permanent preservation method. Canning in jars or cans and freezing are options for keeping fish longer.

Fish can be canned in jars or cans in a pressure canner. Canned fish stored in a cool, dry place will retain optimum eating quality for at least one year. The current time for processing in pint and half-pint jars is 100 minutes at 11 pounds of pressure on a dial gauge pressure canner, or 10 pounds of pressure in a weighted gauge canner.

Dial pressure gauges need to be checked for accuracy every year. This free service is offered at the Cooperative Extension Office, 809 South Chugach, Palmer, or call 745-3360.

Smoking fish is a great way to flavor fish, but with today’s health concerns about salt, not enough salt is used to preserve the fish, nor is enough moisture removed to reduce spoilage. Smoked fish needs to be frozen or canned for longer storage. Process smoked fish in jars for 110 minutes at 11 pounds of pressure on a dial gauge pressure canner or 10 pounds of pressure in a weighted gauge canner.

If freezing is the option you choose, freeze fish rapidly to keep the fish at close to its pre-frozen quality. Fish should be frozen at 0 degrees Fahrenheit or colder. To do this, turn your freezer down to its coldest temperature setting a day ahead. Then freeze the fish as soon as it is packed and sealed. Freezing small amounts of fish as quickly as possible prevents large ice crystals from developing inside the flesh tissues, which can cause poor quality when thawed.

Choose packaging materials designed for the freezer. Vacuum packaging is a good method for removing air from inside the package. Double wrapping or freezing fish in water are other methods. Plastic wrap, aluminum foil, freezer bags, freezer paper and waxed paper cartons can be used to package fish and other seafood for the freezer.

The length of time fish can be stored in the freezer depends on freezer temperature, method of packaging and packaging materials, moisture and fat content of the fish and the condition of the fish at the time of freezing. Properly packed and frozen fatty fish (like salmon or trout) will remain in excellent condition for at least three months. Lean fish will stay in great condition for 6 months.

Having safe food to serve is important. For more detailed information, contact the Extension Office at 745-3360. Or check our website for more information on preserving fish at uaf.edu/files/ces/preservingalaskasbounty.

Happy fishing and eating!

Julie Cascio is a home economist at the Mat-Su District Cooperative Extension Office.