~Read in a Charles dickens voice~ “And then the whole fishing world of RU-vid stopped what they were doing for the day to settle down and watch a fabled Uncut Angling episode!”
This is one of the best canning videos I've seen. Normally people just say "and then you can it" but you showed what it looked like along the way. Love it
Excellent presentation...I learned to pressure can while living in Alaska 35 years ago and for long term, tasty storage of fish and meat this method of preservation can't be beat...keep up the good work...
Great video! Really brings back memories of when my grandparents were alive, good times. When my family operated The Boathouse Restaurant on Barker's Island in Superior Bay, Superior, Wisconsin, we actually had to sell whitefish to people from outside the area. This may seem heretical to some, but I had an ichthyology class with a world-renowned zoologist specializing in North American freshwater fishes, and, yes... wait for it: whitefish is at least the equal for the table of any member of the Percidae family of fishes, even though they're not members themselves. Minnesotan here: walleye, sand pike, perch... I'll take whitefish.
Always wanted to try whitefish and can it... one thing I have done is canned smoked macs and steelhead, very good. Just do the about same thing here, but smoke for 2-3 hour before putting in jars. Leave the skin on fillets, as it will come right off when ready to jar up.
So... how did it taste Aaron. I've pressure canned trout, kokanee and Sockeye salmon. It's all delicious! Sockeye last summer the best though! I added some fresh crushed garlic, AMAZING!
Great video. Funny edits, sound freezer use advice and cooking tips. I work as a chef and vac seal is the single best way to preserve food. You almost double the fridge life of most meats and when you slow defrost any meat in a vac seal you lose way less moisture. A cheap one will save it's cost back in wastage in less than a month. I use a powerful commercial one but it has paid for itself ten times over already. You should look into doing a sous-vide seafood video if you keep making vids. Also tell Ken to only defrost in the fridge overnight. It stops the cell walls from breaking down and keeps the fish even firmer if you defrost it very slowly.
With having ice on your fish the ice content can absorb more heat and moisture out of the fish so it's easier to preserve and you dont have bacteria growing on it while above 5 degrees or so. Acts as a cooler constantly running
I don't know if it's true but I was told the back of the wooden rapala filet knife has that heart shaped knob to clean the kidneys out after gutting. I've tried it a few times on trout/salmon seems to work really well. So maybe there's something to it.
Just watched the whitefish video again yesterday and was thinking "huh, Aaron never released that cooking video he promised". Funny coincidence. Took a while to edit huh.
That was awesome! Do you know which fish you could do sashimi with? Is there an issue with Walleye, Pike or Trout? We are headed up to Moak Lodge in 9 days and we’re thinking trying that. Keep up the great vids!
