1. OSU Extension Catalog | A PNW Extension Publication
Peer reviewed (Orange level)

Canning Smoked Fish at Home

Barbara Rasco, Carolyn A. Raab and Sandra M. McCurdy
PNW 450 | Revised February 2014
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Summary

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.

About the authors

Barbara Rasco
Professor
Washington State University
Carolyn A. Raab
Former Extension Foods and Nutrition Specialist
Oregon State University
Sandra M. McCurdy
Extension Food Safety Specialist
University of Idaho Extension
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