08-04-2012, 10:06 PM
[quote CoyoteSpinner] ... If you want to keep them fresh and pack them out - you might consider a no-bake cooking, forget what it's called - but basically pickling with citrus - lemon/lime, salt - you can cook without cooking.
Back in the olden days before refrigeration, they'd pack meats and fish on salt to preserve.
I'll have to dig up the recipe - friend gave me for bottled fish. [/quote]
I love pickled herring and would love to know how to preserve fish that way. I know that for other raw fish like with sushi it is frozen for a required number of days to kill parasites and there is still the possibly of bacteria and and the like surviving. I don't think just the acidity of pickling is sufficient and suspect there are additional steps. It's on my list of things to learn.
Pressure canning is good and I do it, but it's not compatible with backpacking and an athletic style of fishing to cover a lot of terrain. Still, it is a good skill for preparedness.
I really like smoked fish. Smoking fish at the campsite is compatible with hiking in and out, but it takes a long time. Perhaps that's good for a family with some fishing and some staying at the campsite or if you catch your limit early and have time to spend at your campsite.
If fish isn't kept ice cold to bring it back, then it can be kept cooked and steamy hot for the trip back, but it would be best to keep the fish alive most of the day and cook them last before the trip home.
It's easy to burn fuel to cook, but not an easy task to get ice when you don't have it out away from towns.
Ronald
[signature]
Back in the olden days before refrigeration, they'd pack meats and fish on salt to preserve.
I'll have to dig up the recipe - friend gave me for bottled fish. [/quote]
I love pickled herring and would love to know how to preserve fish that way. I know that for other raw fish like with sushi it is frozen for a required number of days to kill parasites and there is still the possibly of bacteria and and the like surviving. I don't think just the acidity of pickling is sufficient and suspect there are additional steps. It's on my list of things to learn.
Pressure canning is good and I do it, but it's not compatible with backpacking and an athletic style of fishing to cover a lot of terrain. Still, it is a good skill for preparedness.
I really like smoked fish. Smoking fish at the campsite is compatible with hiking in and out, but it takes a long time. Perhaps that's good for a family with some fishing and some staying at the campsite or if you catch your limit early and have time to spend at your campsite.
If fish isn't kept ice cold to bring it back, then it can be kept cooked and steamy hot for the trip back, but it would be best to keep the fish alive most of the day and cook them last before the trip home.
It's easy to burn fuel to cook, but not an easy task to get ice when you don't have it out away from towns.
Ronald
[signature]