Freezing smoked fish

[kingr]

I'm wondering what anybody's experience is with freezing smoked tullibee's?

We are headed up to LOW on Wednesday and from the sounds of it, Tullies are hitting in big numbers. I'm just wondering how many I should bring home to throw in the smoker.

[DonBo]

I freeze smoked trout/salmon all the time. If you've got a vacuum sealer, they'll last a LONG time.

[kingr]

That's Excellent. I've never knowingly eaten frozen smoked fish so that's good to hear. Thanks for the good news

[mwal]

I have frozen smoked salmon and tullibe for as long as 6 month vacuum sealed with good results.

Mwal

[pikestabber]

I agree with all above, but another option, and the one I prefer, is canning the fish. The canning process will dissolve all the bones which is the primary reason I do it. It also creates the added benefit of a near indefinite shelf life. Here's the method I use if anyone is interested:

CANNING FISH

1. Clean the jars in hot soapy water (I use wide-mouth pint jars). Make sure you discard any jars that are cracked or chipped. Boil the snap lids in order to soften the sealing compound. Do not however, boil the lids for more than 5 minutes. Even after they have been boiled, keep the snap lids in hot water until the time you are ready to use them.

2. Pack the fish into the jars, leaving about 1 inch of headspace (don’t pack too tightly). Add one teaspoon of oil* to each pint jar (in addition, you can add garlic, jalapenos, fresh herbs, or seasonings of your choice). (*YOU MAY WANT TO SKIP THE OIL FOR FISH THAT IS HIGH IN NATURAL OILS)

3. After you pack the fish inside the jar, be sure to wipe the rim of the jar with a clean, slightly damp paper towel. Center the snap lid on the jar and apply the screw band until just finger tight. Place the jars inside the canner leaving at least ½” of space between each jar.

4. When the canner is full to its maximum capacity, add water to the canner (the water level should be about halfway up jars).

5. Seal the canner lid and start the heat. Wait for a steady stream of steam to start before adding your weight. When your canner reaches 10 lbs. of pressure, start the timer (90 minutes). Adjust heat to ensure the canner stays at or just above 10lbs of pressure the entire time. After the processing time is over, remove the canner from the heat. Wait until the pressure inside the canner drops to zero. Wait for another few minutes before removing the cover of the canner.

6. Take the jars out and place them on a towel in an upright position. Let them cool for about 24 hours. After 24 hours, check the seal on the jars. Use a lid tester to make sure they have sealed.

7. Wipe the jars with a moist cloth and remove the screw bands. You can now store the jars in a cool, dark place.

[fivebucks]

I have to disagree. My opinion is that when you freeze fish that you smoked (even vacuum sealed) you loose a lot. It is still OK but I would much rather vacuum seal the smoked fish and keep it in the fridge for a few weeks to a month or give it away. I think you will find it is very hard to keep it around for a few weeks without eating it though.

If I have more tullies than I will eat I keep them frozen until it is time to smoke. I make it a point to freeze them before smoking just to make sure the parasites are dead. Most of the time I get my smoker up to 160 degrees for an hour but that does not mean the internal temp went high enough to kill the parasites.

[eyeguy 54]

just froze 18 tullees this week. I like mine a little dry so I take them up to 165 with a meat robe.

[blue_healer_guy]

I have never froze smoked fish, but i do freeze fish i plan to smoke back to back and have had good luck with that.

[eyeguy 54]

2nd time for these in the freezer.

[live4chrome]

I've got a bunch of smoked salmon in the freezer from alaska still. I vacuum seal it and it lasts longer than the non smoked frozen fish

[Pherris]

or give it away.

I know a guy that eats it

[Xplorer]

X 2

I've had no problem with smoking and then freezing the Alaskan Red's my in-laws flew back last summer.