Canning Smoked Fish at Home

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.

PNW 450    Revised February 2014    5 pages

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When I click the view now, I am redirected to the University of Idaho?
Anonymous
Thanks for letting us know! The University of Idaho is doing maintenance on their publications catalog, so that is why you were redirected. Feel free to contact us via email at puborders@oregonstate.edu or call us at (541) 737-2513 if you need immediate access to this resource, and we can try and make accommodations.
mckenzie.heryford

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