kelp 56 Posted August 6, 2019 Report Share Posted August 6, 2019 I clean an scale the salmon then cut it in to cutlets with all bones intact except I cut off the dorsal fin ,then place the cutlets into a pressure cooker then add at least 1 to 11/2 cups of salt water I use sea water when I can, if not add 1 table spoons of salt or make it to your own liking then pressure cook for 1 hour when it finishes cooking allow to cool then strain the salmon an pack into clean preserving jars, top each jar with good quality olive oil then sterilize in a water bath for 30 minutes seal the lids an allow to cool, it should keep for a year or more, it is delicious on toast, biscuits. toasted pitta bread it is well worth the effort to make all my friend rave about it, hope you go can to the effort enjoy look forward to your comments Rod, piratepom, David_C and 3 others 6 Quote Link to post Share on other sites
yellow door 1 1,823 Posted August 7, 2019 Report Share Posted August 7, 2019 Have you got any photos of the finished product - sounds interesting David_C 1 Quote Link to post Share on other sites
kelp 56 Posted August 7, 2019 Author Report Share Posted August 7, 2019 7 hours ago, yellow door 1 said: Have you got any photos of the finished product - sounds interesting yes I have stock in my pantry but I am elderly an do not now how to post pictures it is chunky with all the bones calcified, extremely good for calcium intake believe me it is well worth the effort yellow door 1 1 Quote Link to post Share on other sites
doobie 5,802 Posted August 7, 2019 Report Share Posted August 7, 2019 It does sound interesting/good - might have to try that Thanks kelp Quote Link to post Share on other sites
kelp 56 Posted August 7, 2019 Author Report Share Posted August 7, 2019 I also make a substitute for anchovies using mullet this I may post at a later date, all my recipes have been through trial an error over many years being a keen fisherman an interested in cooking Squid Inc., AquaticResearch1, doobie and 1 other 4 Quote Link to post Share on other sites
AquaticResearch1 1,046 Posted August 8, 2019 Report Share Posted August 8, 2019 Is there any way you know of to do it without a pressure cooker? Quote Link to post Share on other sites
kelp 56 Posted August 8, 2019 Author Report Share Posted August 8, 2019 5 hours ago, AquaticResearch1 said: Is there any way you know of to do it without a pressure cooker? no I don't think so the pressure cooker uses pressure steam an that is what calcifies the bones believe me a pressure cooker is a good investment they are not that expensive they cut cooking time by at least 50%to 60% I use it to make sardine from tommies as well a lot of people a scared of them but the cookers today is design to be virtually full proof just follow their instructions Squid Inc. 1 Quote Link to post Share on other sites
Hunter69 1,461 Posted August 8, 2019 Report Share Posted August 8, 2019 Sounds great! The same method would work as (confit) - to cook it its own fat. Place in deep oven tray. Cover cutlets with oil of choice. Cover tray with foil. 120c - 3 hours. You could flavour the oil with herbs and garlic, or citrus zest on flesh of the fish. Quote Link to post Share on other sites
yellow door 1 1,823 Posted August 8, 2019 Report Share Posted August 8, 2019 7 hours ago, AquaticResearch1 said: Is there any way you know of to do it without a pressure cooker? From what I've seen on youtube - when preserving other fish - following the steps correctly is very important Quote Link to post Share on other sites
Hunter69 1,461 Posted August 8, 2019 Report Share Posted August 8, 2019 Dont complicate things. Quote Link to post Share on other sites
David_C 768 Posted August 8, 2019 Report Share Posted August 8, 2019 Sounds pretty good Quote Link to post Share on other sites
peatop 224 Posted August 13, 2019 Report Share Posted August 13, 2019 Great recipe Kelp, these are some of the things that seem to be getting lost, i like the idea of using sea water were possible. I never got into preserving fish, although i do love a lot of bottled and canned fish. When i was a rock/surf fisherman salmon was probably my main target, however most wouod be returned as i was not one for the taste, now i target salmon quite often but for bait, i dont buy bait if i can help it, and salmon is one of my goto when fishing for gummies. I hope we see more recipes like this as i have a pressure cooker and very familiar on the subject of preserving Quote Link to post Share on other sites
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