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Canned Carp! Works for all species

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JBMan

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Discussion starter · #1 ·
Take fillets of any carp species and soak for one hour in a brine( one cup salt to one gallon of water).

While fillets are soaking, prep wide mouth mason jars and lids by washing with warm soapy water.

Now ready the pressure cooker by filling with water and bring the water temperature up to a simmer.

Place jars in heated water.

When jars are heated, pull out and pack to within a half inch of top with fillets (may be cut into pieces to fit in jars).

Fill jars to top with hot water and screw on lids tightly.

Place jars in pressure cooker and seal the lid on.

Bring pressure to 13 psi and cook for 90 minutes.

Once finished.. Allow pressure to dissapate on its own.

Jars are now ready for storage once cooled
 
Discussion starter · #2 · (Edited)
The pressure destroys the bones. Common carp ends up tasting like canned salmon. Grass carp, big heads, silvers and buffalo have a whiter flesh and a more mild flavor. I use as a substitute for tuna salad and salmon patties.

Also be mindful and keep an eye on the gauge... Adjust the temp on the stove to raise or lower the pressure. One could blow up the kitchen from not paying attention.
 
Discussion starter · #11 ·
the tuna salad was made with canned silvers... when momma couldn't tell the difference, then you know its good! but as for spices, just the salt.... havent had the time to get wild and experiment.
 
Discussion starter · #16 ·
i just scale the fish, then fillet the carp as normal, leaving the skin on but removing the rib section... as far as longevity of the canned goods... over a year if properly sealed. when you pull the jars out, the lids sink down onto the jars from the pressure difference completely sealing off the food from the outside, away from microbes and air. you can store them in a cabinet just make sure it is out of the sun. and as a matter of fact.. just got done eatin some patties i made up... tastes better than salmon in my opinion.
 
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JBMan
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