Catch Clean and Cook - Canning Sockeye Salmon - Food Preservation

Hi everyone! Today on Catch Clean and Cook, we go gillnet some reds, haul them back to the dock, where we give you a quick fillet tutorial. Following up with canning them at home for later consumption. This is an excellent method of food preservation, not only resulting in good eats for later but also healthy meals year-round.
UAF Canning Guidelines: cespubs.uaf.edu/index.php/down...
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[@jackdewit6782]

That's exactly how we have done it for the past 50 years. Makes for great salmon. Thanks for the video.

[@borisperez3129]

I actually hit the bell on this one. Brief background I’ve been a fisherman since 1982, at age 12. It took me almost till a few years ago to truly appreciate eating fish more and even going raw on some species. I’ve never felt healthier and would trade my catch for a pizza. The pizza stays but as a luxury once a month, the fish is weekly and especially every Friday. Godspeed and the wind on ur stern!

[@opensourcedev22]

This is real fishing. No bs intro, "What's up guys mumbo jumbo and intro muzak". Thanks for showing us the real deal of what it's about

[@EISAlaska]

Glad you liked it! We prefer to keep it real. Thanks for watching and commenting!

[@gramphil]

There are a ton of videos on how to fillet a salmon and this is the best. Definitely at great looking fillet, almost no waste, and solid knife skills.

[@akflyer129]

Awesome video. Just bought a Presto identical to yours. Got quart jars. Best video yet that I have seen on how to use it. Best fillet job with the reds to, that second half of the fish is always trickier than the first fillet, now I know how to do it the easy way. You guys are definitively the textbook Alaskan pros!

[@jonnywaselectric]

I have broken my ankle last week climbing some rocks going fishing, I have been binge watching your channel, I would love to visit Alaska one day it looks like a beautiful place, I like how people live off the land there. I am from Port Macquarie Australia.

[@EISAlaska]

Dang that sucks, hope it mends up quickly! In the meantime, thanks for watching!

[@iratherbfishin]

Great video I watched it before I forget my first pressure canning salmon last summer. The canned salmon turned out amazing

[@JakeJustIs]

Thank you for a well-made, informative video on an important topic.

[@EISAlaska]

Glad you liked it, Jake.

[@timkelley8775]

You are such nice people for sharing this with us. Such detail. Thank you.

[@EISAlaska]

Our pleasure! Thank you for watching!

[@keshwannaidu3943]

Great video. Thanks for sharing the knowledge.

[@alaskandreamer9574]

Thanks for the great video! I enjoy watching your videos.

[@EISAlaska]

Glad you like them!

[@cmonbigfishwiththebuff]

Another great video!! Thank you for showing us how to can with a pressure cooker. Look forward to the next video!

[@EISAlaska]

You bet Derik, thanks for watching!

[@peterth108]

Excellent detailed video ,nicely cut Fillets.

[@Marco-so9kr]

It's so fun looking at this. I watched the video from beginning to the end. Living abroad and it reminds me of my hometown in Sweden but most of all with all the safety measures. Canada is just like Sweden. Lots of love from a Swedish salmon fan.

[@EISAlaska]

Thanks marko. So glad you enjoyed it. Best wishes and stay safe.

[@johnwarring2337]

Thanks for sharing guys! Really enjoyed this video a lot. Can't imagine what it'd be like being able to catch fresh salmon. Heavens almighty it looks amazing

[@EISAlaska]

Our pleasure! Glad you enjoyed the video and thanks for watching!

[@russellcherry3288]

Really enjoyed the information on canning salmon.

[@EISAlaska]

Hope it was helpful Russel!

[@outremer91]

Hello from Texas. Very nice video and thank you for sharing your lifestyle with the rest of us. Beautiful unobstructed nature all around you, hopefully I can visit one day!

[@EISAlaska]

Thanks for watching! That would be a great adventure!

[@nancye1193]

Great video! Keep them coming!!

[@EISAlaska]

Thank you! Glad you liked it. :)

[@andrewstafford-jones4291]

Here in the UK I have pressure cooked our salmon in 2 litre "Kilner Jars " like yours but I only cook it for 18 minutes @ 15 psi. (its always lasted many years) I also use a "trivet" to stop excess heat discolouring or burning the base of the jar. Great video !!

[@EISAlaska]

Thanks for sharing!

[@bluewaterhunter1]

First time I’ve felt compelled to leave a comment on KZbin! Just terrific you guys. Thx for sharing your amazing lifestyle. Now I have to go catch a salmon :) Take care.

[@EISAlaska]

Thanks bluewaterhunter. Thank you for watching and we are glad you enjoyed. Hope you hook up on a nice one. Take care and tight lines!

[@FridayTuber]

awesome weather, fishing and then cooking, great video.

[@EISAlaska]

Thanks for watching!

[@mikesmiles1158]

very cool and relaxing to watch you two..........I love today :)

[@EISAlaska]

Glad you enjoyed it, Mike.

[@theaquist1915]

Dit is fantastisch erg goed

[@dyuan3298]

Great video. Thank you for sharing your process..

[@EISAlaska]

Thanks for watching!

[@curtisstickler9667]

You guys are awesome, like watching the Chanel. A fellow Alaskan.

[@EISAlaska]

Thanks for watching, Curtis!

[@markmaccani9411]

Nice job on the video guys. Keep up the good work.

[@EISAlaska]

Thanks Mark, appreciate the comment.

[@niallocallaghan5883]

I love this family 😘

[@shanewilliams613]

Great video again, very interesting and detailed process for keeping the fish. Those pesky seals, it seems no matter what species one targets there's always some pest that gets in the way, haha! Your filleting technique was interesting too I always struggle when it comes to the 2nd side and often leave the 1st side attached by a slither to allow the fish to sit up better when turned over to do the 2nd side but your method works great, will have to give it a try!

[@EISAlaska]

Thanks for the comments Shane. Glad you enjoyed the video, and hopefully the new technique works well for you.

[@gavinnz6169]

Nice filleting mate and awsome video, really enjoyed it

[@EISAlaska]

Thanks Gavin. Glad you enjoyed it!

[@pepper_Chill]

Awesome seeing the whole process,and all the safety info. Tip: I use one ring,on the jar's before putting the salmon in them,helps to keep the rim of the jar clean.

[@EISAlaska]

Thanks Pro. Great tip to save time!

[@susoni1]

Thank you. Amazing video.

[@EISAlaska]

Glad you enjoyed it!

[@kubotamaniac]

Very good video! (one of the rare videos where botulism is mentioned!!) As a physician who had to treat intubated patients in the ICU with botulism, it is very important to insist on all the recommendations for safe canning. By the way, your jars are worth a fortune, with the price of fresh fish!

[@suparnicrozer1639]

I learned a lot Thank you guys

[@NorthwestN8V]

You guys are awesome! I'm a fisherman as well down here in washington .the Puget sound! Glad I found someone I could watch and relate too

[@EISAlaska]

Thanks Josh. Great to have you aboard. What do you fish for down there?

[@NorthwestN8V]

@@EISAlaska dungees, prawns, halibut, and salmon.

[@EISAlaska]

Sounds great, good luck on the water!

[@NorthwestN8V]

@@EISAlaska you guys too! Be safe out there!

[@jamestrucker2215]

Very informative well done video thank you very much!!

[@EISAlaska]

Glad you liked it! Thanks, James!

[@WILLITGROW]

awesome video great info.thanks

[@EISAlaska]

Glad you enjoyed it!

[@QuickCookie]

Very smooth edit and nice video!

[@EISAlaska]

Thank you, Quick Cookie! Appreciate your very kind comment.

[@stropolimadness3867]

Hell of a filet job

[@EISAlaska]

Thanks, Matthew!

[@jarodfortson8588]

I love your videos

[@EISAlaska]

Thank you for watching Jarod!

[@albierossouw3809]

Very good teaching proses and different to the way we do it here in so South Africa and here we can Beet and make jams of fruit and fish here is very expensive.Job wel done👍

[@EISAlaska]

Wow, interesting! Thank you for watching.

[@kubotamaniac]

Nice video!! And one of the good ones, for the emphasis on the risk of botulism!!!! Canning fish, seafood or meat (and lots of other stuff) needs to be done in a pressure canner.... Thanks!

[@EISAlaska]

Thanks kubota! We felt it was really important to stress the point of food safety.

[@airecraft1]

Just discovered your channel and really like it .

[@EISAlaska]

Hi airkraft. Thanks for joining us!

[@daledavis3651]

great job canning the fish.

[@EISAlaska]

Thank you, Dale.

[@josephmaschari1073]

The salmon look great, Thanks

[@EISAlaska]

Thank you!

[@shyamlynn243]

I'm your southern neighbor in British Columbia. We too love our salmon. Lets all pray the numbers increase in the years to come, our fish stocks are so low we can't even keep any this year. Stay well and be good humans always. Cheers.

[@EISAlaska]

Appreciate your comment Shyam. Hopefully they recover, the prospect of climate change, and the effects it will have on the stocks is always a frightening thought. The cod collapse a few years ago due to the heat blob effected quite a few people. Best wishes.

[@morganjohn7959]

You can also cut out extra meat on the bones for jerky or can them as well with a small jar. Love your shows.

[@EISAlaska]

Good tip! Thanks for watching Morgan.

[@skcanadianadventures1245]

nicely done! 👍👍👍 we used to do pickled style years ago.

[@EISAlaska]

Yum!

[@angrybeaver280]

cool video

[@andygrontkowski517]

great video!!

[@EISAlaska]

Thank you!!

[@judenealeinc8203]

nice thanks for the fillet technique

[@EISAlaska]

Sure thing Jude! Thanks for watching.

[@jessechristian4450]

Thanks for sharing

[@EISAlaska]

Thanks for watching!

[@togglemutt9892]

Lol Love the competitive spirit guys

[@krismolenda4615]

Can’t get enough of this channel! When do you fish for yelloweye? Would love to buy a rockfish, yelloweye basket.

[@EISAlaska]

We usually get a few as bycatch when we fish for rockfish, there isn't a directed fishery for them though. Hopefully we'll get some on the next few trips.

[@3lsfishingchannel229]

Love the vids can’t wait to watch your halibut vid

[@EISAlaska]

Thanks, TK!

[@noemarin3237]

Good job brother

[@EISAlaska]

Thanks!

[@milesnn]

Awesome thank u

[@EISAlaska]

No problem!

[@claudiaoctavia6340]

24:50 a dash of vinegar at this point will prevent cloudy jars

[@EISAlaska]

Good tip! Thanks Claudia.

[@nicolemarin1899]

Saludos de chile 💯

[@christopherauringer1347]

Why is it, that salmon meat, causes me to have a drool reflex. That looks so good. Nice vid.

[@EISAlaska]

Mmmmm, same here. It's good stuff!

[@gregormiller4037]

I blame Pavlov :)

[@tonyschaff5683]

Thank you both for taking time to educate us,you really do go into detail and even make it to where I can understand it thanks so much.about how long are they good for after canning like this approximately,not that it would last long around here

[@EISAlaska]

Properly processed canned goods can last several years with no issues. Dry, cool storage is the best.

[@tonyschaff5683]

Thank you for your time it is appreciated

[@tepsan]

I will sub for this.

[@EISAlaska]

Thanks!

[@MrAcuta73]

Garlic and/or hot peppers....my go-to for canning Albacore. Never canned salmon, never had enough at once to do so. Interesting you mention canning halibut. Wish I knew that was a doable thing, ended up losing some of my last halibut because I live alone and couldn't eat it fast enough. 65lb fish for one guy was a lot. Especially with an elk and a deer in the freezer already.

[@EISAlaska]

That's a lot of fish, might be worth a try!

[@scottessery100]

wonderful video guys and great to see you safe :) have you always lived in Alaska ?

[@EISAlaska]

Thanks for tuning in Scott! Yep, sure have!

[@ianwainwright1]

The information on your channel is all really good. Whether you're talking about knots on the boat or maintenance of your skiff, or the proper way to pressure can salmon. Thanks for sharing. I spent a summer on the Kenai peninsula 30 years ago and still dream of catching kings in the Anchor river. Love your channel.

[@EISAlaska]

Thank you for the great comment, Ian. We're glad to be able to share and show everyone the ins and outs. That's awesome, hope you can make it back again someday.

[@townbeach3603]

Thanks

[@johnbalogna803]

what is the texture like?. I know when I can venison it becomes very soft almost like a pot roast. What recipe do you make with canned fish as I imagine its very very soft

[@EISAlaska]

It's like canned tuna more ore less. Maybe a bit more firm. We usually make salmon patties out of it, stay tuned for that video later this fall.

[@xxxSlavetraderxxx]

Wow this is what YT recommended 02.00 in the morning.. Why the hell not XD

[@EISAlaska]

Lol, the KZbin trap as its called. Thanks for watching Bobby.

[@xxxSlavetraderxxx]

@@EISAlaska hey.. As an fisherman u cant say no. Stay safe and keep on fishing. 😁

[@alanwilliams2452]

Ive cooked all my life im 67 never canned thank you

[@familyfishkiller1062]

thanks

[@EISAlaska]

You're welcome!

[@ciprianurbanovici9659]

Hy! nice video! I love to watch your s video s .

[@ciprianurbanovici9659]

sory for write..

[@EISAlaska]

Hi, thanks for watching!

[@planare4066]

Thank you! Great video. What happened to your cooker hood?

[@EISAlaska]

The stove has a downdraft fan to exhaust smoke or steam.

[@rennwilliamson2438]

How long can you expect the Salmon to keep using this method? Nice work. Looks great.

[@EISAlaska]

Five to six years under ideal conditions, although they recommend using home canned salmon within a year.

[@tariqelafghani4003]

👍from morocco

[@downstreamup8897]

You don't need to remove the bones when canning. The bones turn very soft once cooked in the pressure cooker. You don't even notice them and you get other nutrients you would not get when you just can the meat. You can also can the with skin on.

[@aerodicus]

I can my salmon that way, steaking up the body into can depth pieces and where the chunks are too big I trim the belly meat off and do a separate can of just bellies, (which are absolute gold) making the most fatty and flavorful sockeye delicacy! (Now I understand why bear like the bellies so much.)

[@redfishfun540]

Have you ever had a jar break after you had it out when cooling

[@EISAlaska]

Yep! It's sad when that happens.

[@kyleclifton1469]

Is boneless skinless just preference? We jar fish in BC with bones and skin

[@EISAlaska]

Yep, we leave the bones in since they don't bother us, but the skin is a bit more to get past.

[@user-xs8ti6qp3k]

👍👍👌

[@DirtyHairy84]

How do you enjoy the fish when you open the jars? Do you eat it the same way as canned tuna or is there something better you like to make?

[@EISAlaska]

Lots of ways. Make a spread for sandwiches, great in a dip. Salmon patties or cakes are incredible.

[@didier2bb65]

superbe vidéo !! domage que je ne comprend pas l'anglais .. la procédure de conserve est super intéressante mais j'ai rien compris à l'anglais !!

[@tomg8187]

did u add any liquid into the salmon .. i kinda saw u just put the fish in did i miss the liquid being put in ...

[@EISAlaska]

No liquid added. That's just the oils and broth coming out of the fillets.

[@aluptown]

We deboned ours once when we jarred ours and it seemed like we lost some flavour ?

[@EISAlaska]

Maybe so, we've always left ours in so its hard to say. Thanks for watching Jrb!

[@richardclark4185]

Nice to make head and belly soup

[@EISAlaska]

We haven't tried that, sounds delicious though. The bellies are so rich.

[@townbeach3603]

Welcome to Anita's kitchen

[@almeidacheang7853]

hey guys,you says after cook ,you put in refrigerator or and outside cool place,thanks

[@EISAlaska]

Hi almeida, after cooking the canned fish is shelf stable, store in a dry place. We put ours in the pantry.

[@almeidacheang7853]

@@EISAlaska thanks my friend take care

[@davekostka7151]

That salmon is so deep pink. You can't buy fish like that here in Tucson. Although, I could make salmon jerky out of it if I put it in a screened box outside for a couple of days.

[@highliner907]

I like all your videos I grew up fishing on a little Roberts similar to yours, keep Up the good work!

[@EISAlaska]

Thanks, will do! Roberts are great little boats!

[@kanhumpatra1765]

First things your family is a nice

[@EISAlaska]

You are so kind.

[@chrisroberts9265]

do you leave the pin bones in or do you pull them

[@EISAlaska]

We leave them in. Adds flavor, also they get soft when they cook this long.

[@leonardovosper8550]

How long do you need to cook with 20+ psi?

[@EISAlaska]

Check the link in the description. It has the proper pressure and time to cook.

[@smileytall]

Just discovered your channel, keep up the good work and greetings from the UK!

[@EISAlaska]

Thanks Smileytall. Cheers!

[@oubarioubari8319]

👍

[@juneteng]

You are both so nice :)

[@EISAlaska]

You are so kind.

[@eidolusgad3818]

What is the ideal storage temperature, and what is the shelf life?

[@EISAlaska]

Cool dry place, we put them in our garage, which is around 65f.

[@philipmcrowsr7528]

We put a little vinegar in each jar to soften any possible bones...

[@EISAlaska]

The cooking process makes them soft enough, at least for our taste.

[@conkiendien]

how long they are last ? thaks

[@EISAlaska]

Several years.

[@user-ze6op3wh3h]

Класс

[@JonSorensen]

You dont keep the collars from them?

[@EISAlaska]

We do. The bellies and collars were processed off camera.

[@micheleedwards5856]

It sounded like you said 160 minutes which is way long. I assume you meant 100 minutes? Good video.

[@EISAlaska]

It's the correct time for quarts. It takes longer to come up to temp and destroy any bacteria compared to pints. That's according to the UAF Cooperative Extension. I was citing that as a reliable source (to cover my behind). I do remember cooking it for less in the past, so thinking better safe than sorry.

[@andrewstafford-jones4291]

@@EISAlaska Her in the UK I have pressure cooked our salmon in 2 litre "Kilner Jars " like yours but I only cook it for 18 minutes @ 15 psi. (its always lasted many years) I also use a "trivet" to stop excess heat discolouring or burning the base of the jar. Great video !!

[@stevebonds5157]

How can you tell when you have a fish in the net?

[@EISAlaska]

They pull the corks down and also splash around. The deeper fish aren't always obvious, the corks will be slightly dipped, and waves make them hard to see.

[@jasonmcbride2111]

Looks awesome, I’m glad I found your channel I have enjoyed the videos. Do the salmon ever have worms in them ? Stay Safe & GodBless

[@EISAlaska]

Glad you are enjoying them! They have some parasites, generally they are a pretty clean fish though.