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Mock Sardines

Russ Myers


Reprinted with permission,
Wisconsin DNR
Stock photo

★★★★★ 2 votes
20 Min
1 Hr 10 Min


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yellow salad style mustard
canning salt
lemon juice
vegetable oil

How to Make Mock Sardines


  • 1Scale, remove heads and viscera from pint size or smaller smelt (pictured) or perch.
    (Note: freshly caught alewives could also be used.)
    Wash and pack upright in pint jars, skin side out.
  • 2Mix 3 heaping tablespoons mustard to each cup of water.
    Fill jars 3/4 full of mixture.
    Add 1 1/2 tsp. canning salt and 1/2 tsp lemon juice to each jar.
  • 3Fill remainder of jar with vegetable oil, leaving 1 inch headspace; process 70 minutes at 15 pounds in pressure canner.

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About Mock Sardines

Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom

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