Ways to Preserve Fish

1.Canning: This preservation method is popular amongst sailors due to its ease and consistency. You should only can fresh fish that has been cleaned and gutted within two hours after catching. You can easily clean a fish by removing the head, tail, fins, and scales. Wash and remove all blood before splitting the fish lengthwise. Keep the cleaned fish on ice until you’re ready to start canning. You will need a pressure cooker, canning jars, lids, rings, a canning funnel, a stock pot, bowls, large spoons, a sharp knife, towels, and a large bowl to bring your fish in salt water. You should soak your fish in a salty brine for one hour before canning. Drain the fish for 10 minutes before storing them in the canning jars, skin-side next to the glass. Leave at least one inch of space at the top of each can. Using pint-sized canning jars, you should plan for 100 minutes of pressure canning per fresh fish or 110 minutes for smoked fish.