Health and Wellness > Consumer Food Safety > PNW450

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Canning Smoked Fish at Home

Barbara Rasco , Carolyn Raab , Sandra M. McCurdy ,
Online Only
Want to be able to savor the amazing flavors of the Pacific Northwest fishery at any time of the year? This concise guide details the reasons and procedures needed to produce safe and delicious smoked fish for long-term storage. Step-by-step instructions cover fish preparation, salting, smoking, canning, and storage. (Produced by University of Idaho Extension; reviewed by WSU specialist Lizann Powers-Hammond)

Department(s): Agriculture
Pages / Length: 5
Revision Date: 2014-02-01
Publication Date: 1993-03-01

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