Michigan State University Extension
Preserving Food Safely - 01600573
10/13/97

### CANNING FISH, PREPARATION

        It  takes 25 to 35 pounds of fresh fish to fill about a

    dozen
    pint jars.

        1.    Clean  and  wash  fish  thoroughly.   Remove  the

    entrails,
     heads,  fins and tails.   The skin and dark flesh

    along
    the lateral line may be removed if desired.

        2.    Cut into desired size pieces usually the size of

    the
    jar.

        3.   If desired, soak  pieces in  brine  made of  1 cup

    salt
     per  gallon  of  cold  water.   Pieces  1/2 inch thick

    require
     10  to  15 minutes, while pieces the size of a pint

    jar
    require an hour in  the brine.   Brine removes blood and

    water
    from the fish flesh and firms the flesh to produce a

    more
    desirable canned product.

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