Fish Processing Recipe
Processing facilities include units of freezing, canning, and smoking fish.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Freezing Fish
Canning Fish
Smoking Fish
Method
Freezing Fish
Prepare the Fish
Clean and gut the fresh fish thoroughly under cold running water.
Ice Bath
Fill a large bowl with ice and water. Place the cleaned fish in the ice bath for about 30 minutes to lower the temperature quickly.
Package the Fish
Remove fish from the ice bath and pat it dry with paper towels. Place the fish in freezer bags, removing as much air as possible.
Freeze
Seal the bags tightly and place them in the freezer. Ensure they are stored flat for even freezing.
Canning Fish
Prepare the Fish
Clean and gut the fresh fish, and cut it into chunks suitable for canning.
Brine Solution
Dissolve canning salt in water to make a brine solution.
Pack the Jars
Pack the fish chunks tightly into sterilized canning jars, leaving about 1 inch of headspace.
Add Brine
Pour the brine solution into each jar, covering the fish completely.
Seal and Process
Place lids on the jars and process them in a pressure canner according to the manufacturer's instructions.
Smoking Fish
Prepare the Fish
Clean and gut the fresh fish, then soak it in a saltwater brine made with salt and brown sugar for 4-6 hours.
Dry the Fish
Remove the fish from the brine and rinse it under cold water. Pat it dry with paper towels.
Prepare the Smoker
Preheat the smoker to 175°F (80°C) and add soaked wood chips to the smoker box.
Smoke the Fish
Place the fish on the smoker racks and smoke it for 4-6 hours, or until it reaches an internal temperature of 145°F (63°C).
Cool and Store
Once smoked, let the fish cool completely before vacuum sealing or refrigerating.