Smoking Fish for LONG TERM Food Storage | Catch & Cook

In a grid down, extended survival, or wilderness living situation , gathering food is just half the battle. You also need to know how to preserve meat without refrigeration. Smoking meat and fish is an ancient method of food preservation that requires no special equipment or electricity. With the right knowledge, you can store meat without refrigeration for months. In this bushcraft cooking video I'm building a primitive smoker from local materials and smoking fish for long-term food preservation. I'd consider this to be one of the critical survival skills.
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[@garypage9515]

I lived 35+ years in SW Florida, and I can attest to the fact that smoked mullet is wonderful!!

[@brianOcurradhin]

Love smoked mullet here downunder

[@chuckbrueck3125]

Mullet gizzards..😋

[@JPMerolla001]

It's spring where I live. And we got great striped bass fishing right now. Along the Hudson River in new york. But ive yet to get out this season. And I don't have long. This video really just gave me a kick in the butt. I gotta get back out there quickly.

[@Procedurallydegeneratedjohn]

Aldays in srq had the best mullet ive tasted. Havent had it in 13 years but it was damn delicious

[@jeffgoode9865]

Just outside Hillsborough State Park was a guy who'd sell freshly smoked mullet. We'd go home, eat half by itself, and make the rest into a dip to eat with crackers and tabasco. Good times as a kid.

[@JayCWhiteCloud]

Well done Clay...As always! I made my first cast net when I was ten living on the Black Water River in Bagdad, Florida. You brought back lots of memories...Thanks for that!!! Some pointers you may find of use. This is what we called “quick smoke” in camp and you are correct that storage of meat from this is short if more prep is not done. It can be extended by “brine blanching” (solution is brought to boiling temp to kill topical bacteria/mold) the fish or jerk is just dipped in only not soaked or cooked for this method. Your “kill zone” temp you wanted is 63°C/145°F but it should be noted that if you don’t want “hot smoked fish” which cooks it and does not last as long…you want cold smoke…like you did it. The bringing up to those temperatures is done on the backend of cold smoke drying like you did. When doing freshwater fish, as you properly suggested, like gar, catfish, carp, pike, sturgeon, etc. Please note, that mullet is a brackish water fish and can have parasites like acanthocephalans, and others (I have a field zoology/ecology background.) Quick smoked or brined and smoked both can have a packed storage life of months to even many years. This is done by “salt packing,” the fish or other meats in all wood caskets or barrels (no metal fastener systems) then layers of salt on the bottom, then clean boiled and dried linen cloth, then fish blanched and dried off, then more linen, another layer of salt and repeat until the container is full or you're out of fish. Direct packing in salt works too but can render the meat too salty for some tastes and recipes without resoaking the flesh…Again, I love your channel Brother. I offered before, but if you ever get an itch to do a timber frame, please reach out!

[@clayhayeshunter]

Great info! Pinned for the benefit of others.

[@davidjacobs828]

​@@clayhayeshunter Seriously impressive sir. Thanks for sharing your phenomenal knowledge... You're literally saving lives here .... this joke we refer to as civilization will cease to exist soon. MUCH APPRECIATED.

[@JayCWhiteCloud]

@@clayhayeshunterSo pleased you found my comment of use and to your liking Clay...Keep up the great work and videos you make...They are most appreciated...

[@JayCWhiteCloud]

​@@davidjacobs828Thank you, David...Too many today worry about things..." coming to an end"... yet without an ending, we have no beginnings...This is the cycle of everything. The challenge with most "modern humans" is they are desperate to control this and this folly only accelerates the process. Those lucky (or wise?) enough to fall between the cracks of society and honor the old ways will continue as it is meant to be until the next ending comes...Much has been lost in the traditional methods, yet more remains than many think if one knows where and how to look...Good Luck with your search and learning them...

[@JayCWhiteCloud]

@@jamig.7254 Hello JamiG...Sorry I did not see this sooner... There is "brining" (lots of different receipts online to try or experiment with to your own taste)...and then there is a "brine blanch" just as I described it in my post. As for the "brine" strength, that can very greatly from receipt to receipt, the cut of meat (or size of fish) and the intended application...There is not "one solution" to this. Some do not brine at all and only topically salt the meat before smoking, while others only smoke the meat and then may "salt pack" it as I described...More questions welcomed if you have them or specifics I may have missed...

[@DDan61]

One of the few channels I give a thumbs up before I even watch as your content always satisfied regardless of what you are presenting!

[@clayhayeshunter]

Many thanks

[@haroldbleemel8537]

I want Clay on my team when SHTF. He's a walking survival encyclopedia!

[@inmyopinion6836]

So is KZbin!... Start downloading all of his stuff, when the interweb is gone, at least you can use a solar panel to keep watching your phone downloads.

[@ihaveawokenhaveyou665]

You can be too! There are tons of cheap books on Amazon for when there is NO Internet to watch these videos. Practice makes perfect and honestly it doesn't take long to learn these things. I'm trying to motivate all I can to get outside, even if in your yard and try some of these things and teach yourselves! Will be surprised of what y'all are capable of! Much much love from LA. (Lower Alabama).

[@adamblackman6660]

You would be on his team, if you’re lucky 😂

[@Николай-н7к9ю]

Браво!!!

[@bushcraft4life964]

We should be out honing our own skills

[@misanthrophex]

I like your style. No bs, no time wasting, straight to the point.

[@Sharkdog11b]

Awesome as always. I’m building a cold smoker with a pipe going from the fire under ground to the hut, by the time it gets there the under ground pipe will cool the smoke. Idaho native here.

[@outdoorloser4340]

Now that's how you get some top quality long term preserved meats 👍

[@wmluna381]

What's the length of the pipe underground and overall width?

[@darrelljanssen588]

Confederate soldiers called smoked mullet "Biloxi Bacon". They ate it for breakfast almost every day. I personally love smoked mullet!

[@StonedDragon-kj1di]

I never knew that you can eat those

[@lexheath8276]

​@@StonedDragon-kj1di I tried frying it once and it turned into mush. Someone else may know how but not me.😂

[@jamesspencer1997]

I lived in Biloxi for 6 years and have been living in Gulfport for about 5 years. Gotta love that smoked mullet, the flounder is awesome and on a good day you can fill a 6l5 gallon bucket of shrimp with a casting net at the old marina in Biloxi.

[@jamesspencer1997]

​@@lexheath8276you don't want to ever freeze em and process em as fast as you can once out the water. .

[@wmluna381]

What do you usually pair the smoked mullet with? Also, do you season it a certain way before you smoke it?

[@andygossard4293]

Clay. You provide such a valuable channel for many who may need this vital information.

[@WilkenWilkins]

My smoked fish has lasted me 47 years!!!! I’m still stranded in the Sahara Desert, but I managed to build a cell phone 5 years ago.

[@MaxOrDieYT]

Best of luck, hope you make it out😊

[@autorepair2321]

U already in heaven with us all

[@mikecypret1045]

😂😂😂

[@skoolzone]

You can build a cell phone but not way out of the Sahara come on man what are you with the Biden administration

[@Idrivthetrain]

If I were you I’d stay put. World is not what it was 47 years ago.

[@ghostsniper2099]

Excellent work! Lived in Fort Myers, FL 40 years and have eaten hundreds of smoked mullets. Used to use a treble hook to snag em.

[@KoniB.]

Young man, you are one smart cookie. I had great granny's and grampies that were smart like you are. Someone spent time teaching y'all and you were a good student. I feel better knowin' y'all are out there passing it on. If no one has told ya in a bit, y'all did fine. Real good.

[@3passa]

Great work on that tripod without any paracord or wire! Always nice to see that look on your face when you finally taste what you prepared 🙂 Great details as usual, this time about the difference on raw salt and sweet water fish, wasn´t aware of that. Always something to learn from Clay Hayes, thanks for this one!

[@clayhayeshunter]

Thanks for watching!

[@dinoquintana4319]

Clay i really appreciate the fact that you are a total bad ass and the fact that you are a highly educated man.there are more of us out here than most people would expect.you are and would be a great teacher as you are clear,articulate, and to the point. Keep up the great work.some times my caps key doesn't work

[@KenyaLift]

Super helpful and informative, I’ve always wanted to learn how to do that 👍🏽

[@clayhayeshunter]

Glad it was helpful!

[@jonathanbennison9220]

Soo... Pretty cool Clay! I had a chance once to get some smoked salmon, British Columbia Pacific salmon, And traditional smoked, over a low fire. Makes a really cool trail food. The salt and smoke keeps the bugs away, And as long as it stays dry, It lasts a really long time. So cool. And so hard to beat the taste.

[@r.tomrobison8307]

Normally smoking is bad for you. Smoking, Meat is good real good. I have so much respect you and all who are on that show. Look forward for this season also other countries are doing it.

[@r.tomrobison8307]

@@Matthew_T23 thanks I was wrong in my thinking. I did retract that. I need to do more research.

[@hannes0000]

Fresh meat is better when you have time to cook but smoking acts like drying also, which preserves food for long time.

[@ReichenbachEsq]

Clay Hayes is a world class gentleman & bush crafter! 🇺🇸

[@rudolfvalacegerna9184]

"Smoking process here in the Philippines is called Ti-napa, but if you make it butterflied cut, it is called Daing."

[@johnnyg6380]

Thanks Clay. You are one of the best. You live what you do 👍

[@clayhayeshunter]

I appreciate that

[@Rogers_Outdoor_Adventures]

I absolutely love smoked fish , then have it with a cold ice tea …. That’s perfect 👌 Great video my friend, thanks for the tip.

[@ianimations1656]

Hey man, Idk if you will read this or if you know this already, but primitive smoking techniques like this can cause cancer way down the line if you eat foods made that way regularly. In Poland, they eat a TON of smoked food, and they figured out that if you have the coals in a separate chamber and have the smoke travel through a long horizontal pipe before it reaches the food, then it cools the smoke as well as the cancerous compounds floating in it. Doing this makes them fall to the floor of the pipe. Using this method you can effectively and safely preserve your food, it also removes the risk of accidently cooking it (and honestly it tastes better too). I did not watch the video so you may have mentioned this already, if so feel free to just shadow ban me. I would do the same. I got a bad case of the tiktok brain, so I got no attention span (even though I've never used tiktok).

[@rudamchu]

Excellent content as always Clay

[@MrGaza74]

Always awesome content. Leaving the fish connected at the tail is a great tip. You’re my favourite Alone contestant of all time. Alone Australia season 2 started last week.

[@clayhayeshunter]

I appreciate that!

[@francdejong]

Wow, you made me really craving for thar fish😋, nice one again.

[@ericsmathe]

GREAT video. This is an important survival skill. I grew up eating smoked mullet in SWFL. Most of my mom's family were mullet fishermen before the gill net ban. We even had the Smoked Mullet Band locally. Skol!

[@dereknichols3408]

They used to sell smoked mullet down by the Indian River, it was just gutted and split down the middle and filled open, most of the time they would take the head off. I am born and raised in Florida turning fifty this year. I've seen these tings smoked in converted metal garbage cans to wooden boxes, you only need about 165 degrees. Hanging them is important if they are laid flat the liquid will puddle in the middle. Great video, spot on

[@cosmichappening1712]

Great survival tips: I love smoked and dried or cured fish. Do you think you can do an episode on curing or preserving meat with salt sourced from seawater?

[@pl4tonium110]

Whoever came up with this idea preserving food like this, was probably the Einstein of the native people there. Imagine someone saying: "Hold up boys, let us smoke our fresh fish for hours or days! Then we eat!" :D

[@clayhayeshunter]

💡

[@matalostodos]

Here’s how inventions work -trying to do something else, and this happens. Like when the intentor smokeless gunpowder had nitic acid all over his cotton apron, went near a flame and pooof, the apron disappeared. This is “cordite”. Or another example, someone recooked their flat cakes, left it too long and it became a biscuit. Equally, the chinese used fireworks to scare horses. How many centuries did it take to make it into a cannon? Sometimes people don’t catch on quick, too.

[@yudistiraliem135]

Pretty sure chinese knows about firearms, they made it just don’t widely uses it. They prefer repeating bows and the walls they build stand well against early cannons because they are wide and filled with soils.

[@yudistiraliem135]

That is to say early firearms is not efficient nor economically viable plus they have very centralized government, so innovation is kinda meh. Early gunpowders solve problem of using untrained soldiers in western counterparts but chinese has mass produced repeating crossbow for that.

[@QuesttogetontheAloneShow-qq3cz]

Hello Sir, I just wanted to comment on a statement you stated on one of your recap videos when you were done with the deer and just caught two rabbits. It was " Nothing in life that's worth achieving, is going to come easy". (Something like that as I remembered it). That is as true a statement than I have ever heard any other survivalist's and bush craftsman say. I know first hand being a former marine and retired Army Ranger. Much respect goes out to you and all who have experienced it.

[@JPMerolla001]

Thank you very much for taking the time to share this. It's something I've yet to try on my own. I hope to soon. But definatly great knowledge to have.

[@clayhayeshunter]

You can do it!

[@TheWickerShireProject]

Thanks Clay! I Loved this episode.

[@fishingwithyeng5886]

Great video, one correction. Both fresh and salt water fish harbor parasites that can affect us but fresh water fish can be contaminated with bacteria that can mess us up if consumed raw so you're right about eating freshwater fish raw.

[@loriekaczmarek9788]

Just subscribed. This is the most relevant survival channel on KZbin I've found. And I found it by accident.lol thanks for sharing this great knowledge.

[@jasonpercy184]

My grandpa used to catch mullets to smoke to make fish dip . That comes out at old school Floridians get togethers. Yours looked pretty good.

[@maxie1dog]

Mrs. Peter's Fish Dip. Yum.

[@globyois]

You’re one of my favorites, Clay. Great video.

[@Dirk_Mcgurk]

you never fail to teach me something.

[@Dirk_Mcgurk]

so i dove deeper into freah water parasites and one source said all fish have parisites, but salt waterfish's parasites can't survive in freshwater animals. most of the fish are frozen to preserve and to kill bacteria. i have no idea if any of it is true.

[@clayhayeshunter]

That sounds correct. Some saltwater fish will have worms but they don’t transmit to humans.

[@jerryskidlsd]

Best video on smoking fish I've seen yet. Thank you.

[@loriekaczmarek9788]

I've done this with fresh water fish. Yes a little high heat at first for a short time, and then smoldering till it's done. I used catfish, blue gill, sheepshead, and a sucker. All tasted great like this. I do this out kayak camping alot simply because I can't bring a lot with me and this keeps a good week no problems. Add a little to some nettles wild garlic and other finds and you have a delicious nourishing soup

[@erictred4529]

Thanks Clay for sharing your expertise your gonna save someone's live someday! Great survivalist bro !

[@kimespy9039]

Thank you so much for this video. You hit the key points I really needed to know

[@clayhayeshunter]

Glad it was helpful!

[@Justsay_n]

I grew up in Pensacola, FL, and in the 70's, we ate smoked mullet very often. So good!

[@Lagassejames]

Grew up in a fishing community in west coast Florida, mullet is still my favorite fish to smoke. It might be because I grew up with it but I love it and I smoke mullet often as well as other fish. I miss the roadside stands that used to pop up every fall when I didn’t have time to smoke my own.

[@DedicatedSpartan]

I appreciate this breakdown.

[@pcer9973]

Low temo and slow when it comes to cold smoking. Great video!

[@Omaba_Baba]

We need classes of this for young boys and girls of FL. Like a FL Bushcraft Scouts thing.

[@salimufari]

7:30 Fruit or nut woods are good here too. Birch & maple also work well for smoking if it's not too seasoned.

[@garyvee6023]

Apple tree wood. 😋😋😋

[@fredsoltveit8453]

We used to smoke hearing and I think that would taste like your mullet.I belived we use to hang the smoked hearing to dry after it was done smoking that would dry them out mote.Great video Clay !!😀

[@stephencarmichael5156]

We have a long history up here in Maine of using river herring as a smoked winter survival food. The modern man's pallet has a distaste for river herring so they use it for lobster bait.

[@RnRMonster]

Them alewives is oily 😉

[@Fishy1764]

Well i always give you a thumbs up mate because your videos are so interesting .Absolutely loved this one .Thankyou.😎👍 all the best.

[@Lou.B]

Very instructive! Thank You!

[@freeze0time_VeryReal]

found your channal just know and it has me bingewatching already, thanks for the great content 👍

[@mountainmancaraway6431]

Another excellent informative lesson on minimalist survival. You the man Clay!

[@clayhayeshunter]

Glad you enjoyed it

[@КтотоТотто-п9ф]

Hello, I'm from Russia, I watch your videos, I really like them (Привет я из России, смотрю ваши видео, мне очень нравится )

[@Levikrw]

Dude! I am blown away by your channel! It is criminal you only have 600 subs

[@williamdurdin1964]

Great information Thnx so much

[@jonathanwilkerson5905]

This is my 1st time seeing your channel….you’re awesome…I’m from southwest Alabama and I would love to see your cast net video!!!

[@RealestSigmaOutThere]

Ive learned more about survival from clay hayes than anybody else

[@bradlafferty]

Great vid. Is the flame directly below or offset? Also, do you wait until the fish is almost dry before bringing it to parasite-killing temp? Thanks. Looking forward to net making video using the needle and spacer.

[@clayhayeshunter]

You could do the fire either way. Mine was directly below but the fish was relatively high and the fire kept low. And yes, bring up to temp when it’s almost done.

[@bradlafferty]

Thank you! I really enjoy your channel and the learning you cultivate. Thanks.

[@kat4721]

I wish I can taste it too, it looks great!

[@Wblair8772]

Nice video and goes to show that an expensive smoker isn’t required for preserving fish. I’ve used a casting net in Labrador for caplin when they come to roll (spawn) on the sandy beaches there. Lots of fun and productive.

[@marymacfarlane4275]

i love your channel as you give thorough advice. Dang I am hungry now

[@dantousignant5374]

Best idea I’ve seen on youtube in days

[@inmyopinion6836]

Our ancient ancestors don't get the respect they deserve!

[@AshChildOfGod]

Super cool video best info i have seen in awhile as far as survial tips goes❤

[@quakslikeaduck]

Love these oldschool/natural ways to make things. Just like the tanning your own hide video you did. Thanks for sharing

[@clayhayeshunter]

Thanks for watching!

[@soonerfrac4611]

Just as a reminder that in many places cold smoked fish for legal reasons considered part of your possession limit. Hot smoked fish are considered already cooked and no longer count. Growing up primarily in Oklahoma and Texas very few fish are treated this way, but on a trip to visit family in Maine I noticed this in the rules book. Just things to be aware of.

[@clayhayeshunter]

Never thought of that

[@soonerfrac4611]

I didn’t either. I was a kid visiting my dad in northern Maine and it was the first time I’d heard of the difference between hot and cold smoked fish.

[@Robjay1795]

Good demonstration of netmaking! Knitting a net looks easy, but thats always the case, when you know what youre doing. Greets from germany

[@levendil14]

I love how you showed the processes of making make shift rope from the bark. It's the sort of thing that as a non survivalist always seemed like... where did they get rope?

[@Orville-sw1cg]

Like your smoker! Hillbilly style! Bet it was good! I'll try it with rainbow trout! Enjoyed the vedio!

[@Omicronthewiperofyouknow...]

I really like your style. No hurry. Smoking some fish, doing a little fire, sitting quietly in nature. Seems really nice. I would like to just go outside of town and spend a few days alone in the forest. I'm just afraid of doing it.

[@liamst3879]

That smoked fish looks really great!

[@HedgeapleJoe]

Thanks for the video!

[@quinntheeskimooutdoors6234]

Very nice setup. Thanks 😊for

[@TemplarX2]

The fish look amazing.

[@ArdeltaTrading]

I could watch these all day learning something new every moment. Thank you sir. SUBSRIBED.

[@donwaldroopoutdoors3665]

Always excited see new videos, thx have a great easter , if u ever need a guest just say the word , love go on a hunt w you

[@donwaldroopoutdoors3665]

Oh yeah have a great easter

[@theunconciousmind7314]

Simply amazing

[@anibalmasneri7994]

El viento es peligroso que se filtre en la estructura, como está muy seco la copa se prende fuego. Muy buena técnica la colocación de los peces , queda ordenado y te da la posibilidad de ahumar mayor cantidad. Gracias por mostrar Clay

[@BRALVisuals]

Thank you sir

[@deca12351]

Great video !! Thanks !!

[@ginoperri2090]

Bravo Un bel video. Complimenti

[@garyvee6023]

My Dad use to make bakalar (cod stew) which I believe is dried/salted cod from europe (my dad was from Yugoslavia..., when it was "still" a country ☹) The fish was that hard he would chop it up with a hacksaw. He grew up in a fishing village (his parents were fisherman) before WW2 and came to Australia as a 16 year old in 1936. 😋

[@expansioniskeyrn]

👍 for not wasting the skin like 99% of folks & mentioning the values it givesok

[@EdPresley]

This was excellent! Thanks brother

[@Nanamowa]

Punky wood may seem to put out more smoke, but "smoke" that we see is mostly water. For quite a bit of smoke without as much of that moisture content, try grape vines. As a boon they're insasive here in America, spread everywhere(so pick as mucb as you want), are easy to harvest all year round, impart decent flavours onto and produce a large amount of material that is flaky on the outside being easy to start, but hard on the inside and will burn longer.

[@VHARDRADA]

I was always interested in 1 thing, where are you doing all those videos? On your private land or somewhere in the public area? I've seen some of your videos is made on your land, but what about other projects(building some stuff) that you did?

[@clayhayeshunter]

Sometimes on private land and sometimes public. Most of the building stuff is on private land.

[@VHARDRADA]

@@clayhayeshunter I got you, thanks

[@mrhalfstep]

Really entertaining video. First time viewer. Does the smoke actually add to the preservation? I have come to understand that it just keeps the flies away during the drying process as it sun or air dries and, as a side benefit, adds a lot of flavor. I eat lots of kippered herring, which is just small fish that some would call large sardines (fish nomenclature is very vague sometimes, LOL) that has been run, via conveyor belt, through a smoker, to impart flavor (unbelievable, to die for, flavor, IMHO), but then it's cooked in the can to preserve it. It's canned in water and is quite moist and you should try it. If the smoke does, in fact, aid in the preservation process, can you tell me the mechanism by which it does that? As much as I love beef jerky, I have to think that fish jerky would be so much more tender to eat. The "bite" is always how I judge jerked beef and it's rarely easy for me to bite off and chew. The sound of that skin crunchin' as you chewed it had my mouth waterin'!! Can you boil that and reconstitute it into a softer form that could be added to Ramen or something like that?

[@clayhayeshunter]

The smoke does help with preservation as it’s anti microbial. And yes, absolutely you could reconstitute it and add to soups or whatever.

[@mrhalfstep]

@@clayhayeshunter Thanks for the response and I'll mark that as the thing I learned today!

[@mikecypret1045]

Very informative sir......ty 😊❤

[@QuesttogetontheAloneShow-qq3cz]

Awesome tips sir. As always really enjoyed the content.

[@finnafishfl]

Real florida man stuff here. Good shit. subbed

[@motte-8131]

Got some inspiration to build a smoker. If you plan any videos on smoking meat, I’m really interested to learn more about it.

[@HowardMelton-gp9hn]

Thanks! Great stuff

[@clayhayeshunter]

Glad you liked it!

[@gruboniell4189]

In Australia we use teatree for smoking fish. The taste is unbeatable. We also call the teatree the “paper bark tree”

[@landomilknhoney]

That sounds lovely.

[@Gillesgip]

Well done! Rrrrr...😊 might give a try , thanks for sharing

[@clayhayeshunter]

Go for it!

[@charlesoleary3066]

Brilliant, thanks

[@clayhayeshunter]

Glad you liked it!

[@petertuckergoettler5720]

"Good Stuff," merci. I Know Some Of This, Too.

[@Joe-po9xn]

Love it if you could show us how to DIY a cast net the old school way (without modern materials, like you did the smoker). At least an intro so we know how to do the legwork.

[@haroldgardiner1966]

Great instruction video! What kinds of peeled barks are you recommending for this rough cordage?

[@SurvivalHunting]

great video, knowledge

[@jorbeab1380]

When it comes to netting, you've gotta learn the flying dutchman method. It's a bit frustrating to learn, but in my experience just works many times faster once you've mastered it.

[@clayhayeshunter]

Been practicing that one.

[@creatureoflegend2635]

I can taste it through the screen!! 🤤🤤🤤🤤🤤