Speaking canning and ponds, anyone ever do smoked fish? If so please tell of the experience.
I do a lot of fish smoking. Over the years I've done many different kinds, ranging from redhorse suckers to mullet. I mostly only do trout these days, because that is what I have the easier access to. Good smoked fish needs to be oily/fatty. Fish like bluegill and bass turn to dry jerky -- but, for some, that is OK. One of my favorite ways to serve smoked fish is as a spread mixed with cream cheese, garlic, dill, and fresh horse radish.
In nearly all cases, the fish need to be brined before smoking.
I also 'can' fish, bones and all. Small bluegill, when canned, make good substitutes for canned tuna or salmon. The bones become quite soft and nearly unnoticeable after processing in jars in a pressure cooker. The will keep for years when processed like this.
I also pickle fish, which are especially delicious as snacks on rye crackers served with a glass of cold white wine.
