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Post by Deleted on Nov 28, 2015 3:07:11 GMT
Thinking going out in the Spring fishing for Carp. Canning them up for Sandwiches, Soup and Salad.
Before if I canned them it was just for Patties.
Thoughts?
Rockpile |
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Post by paquebot on Nov 28, 2015 3:27:47 GMT
If you canned for patties before, you probably ran them through a medium grinder plate. For something like soup/chowder or salad, cut them into chunks just a little under an inch. When canned, they'll remain somewhat intact but should leaf out when mixed in soup or salad. (Never canned carp but that's how I did it with some Lake Michigan salmon.)
Martin
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Post by Deleted on Nov 28, 2015 14:42:03 GMT
If you canned for patties before, you probably ran them through a medium grinder plate. For something like soup/chowder or salad, cut them into chunks just a little under an inch. When canned, they'll remain somewhat intact but should leaf out when mixed in soup or salad. (Never canned carp but that's how I did it with some Lake Michigan salmon.) Martin Canning dissolves most Bones so no need of grinding.
Now with Suckers here we Scale, Fillet, Score the meat and Deep Fry. No Bones to deal with.
Rockpile
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