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Canning Smoked Fish at Home




Product Details
PNW 450
Pub. Date: 2014

Online Only

View it now (PDF) >

This bulletin gives instructions for lightly smoking fish in preparation for canning and for the canning process itself. Fully smoked fish, in contrast, is too dry and strongly flavored after canning.

Authors: Barbara Rasco, Carolyn Raab, Sandra McCurdy

5 pages

University of Idaho Extension

 

Physical Address:
E. J. Iddings Agricultural Science Laboratory, Room 10
606 S Rayburn St

Mailing Address:
875 Perimeter Drive MS 2332
Moscow, ID 83844-2332

Phone: 208-885-7982

Fax: 208-885-9046

Email: calspubs@uidaho.edu

Location

Barbara Petty

Email: extdir@uidaho.edu