So we dipnetted our sockeye...Hunky hubby came back with a huge ice chest full of "Scraps"....heads, bones, carcasses, eggs all junk that it typically thrown back into the river. Last year I canned it for dog meat in the winter. Why not? My house stinks for a week or two, but my dogs have some seriously good protein and Omega 3 oils at -40F. Should I can all of it now...6-7 days of straight canning or freeze half and can later. Also...my extension office recommends never canning a quart of salmon...only pints...your take?
Yep...it's that time of year. I got our dipnetting permit and we are headed to Chitna to dipnet our sockeye. This year, we are allowed 35 sockeyes and 1 King Salmon. I already have the zipseal bags ready to go and the travel trailer is loaded and ready. Last year we put up 75 lbs of Copper River Sockeye Salmon. I saw the price today is $14.00 a pound. I can't believe it is that expensive, yet I know a lot of people who will pay for it. I feel very blessed to live in a place that allows its residents to make use of our own natural resources.
Yes....I saved all my shells from shrimp, lobster, and crab as well as scrap veggies (the ends and peelings of onions, carrots, etc. Since I bought some AK King Crab today at the store to make a grilled cheese,... I thought I had enough to bring the old shells out of the freezer and make stock. I will pressure can this stock and use it whenever I need to make gumbo, chowder, orzo or anything else that a seafood stock might enhance the recipe better than water.