Heard of this years ago and thought I'd see if anyone had any recipes for it.

Thanks!!

Not I. Although I could probably dig through some books for ya if nobody else pipes up. I don't can. Got too many steam burns on my hands over the years.

Not knocking it but what would you do with canned crappie?

Sit down with some crackers and enjoy!

Do you mean pickled crappie? Try a google search.

Bob

I've been wanting to try this with white bass.

In-Fisherman�s Pickled Fish
By Chef John Bisson, Jr.

4 lbs. fish fillets
1 c. salt
4 c. water
4 c. white vinegar
1 c. white sugar
1/2 c. brown sugar
5 tbsp. pickling spice
1 med. onion, sliced thin

All fish to be pickled should be frozen for three days at 0�F in order to insure parasites are killed. Thaw the fish and cut the fillets into 1/2-inch strips. In a large stainless-steel, crockery or plastic container, mix the salt and water and add the fish. Store in a refrigerator for at least two days�longer won�t hurt. Drain, and cover the fish with white vinegar for another day.
For the brine, combine in a saucepan two cups of white vinegar, the sugar, and the pickling spice. Bring to a boil. Place in a refrigerator until cool. Alternate layers of fish and onion slices in a crockery pot or wide-mouthed gallon jar (or smaller jars), pour brine over the fish, cover, and refrigerate for two weeks. Yum!

Who on earth would waster good crappie fillets by pickling/canning them?

For anyone with more than 1 1/2 taste buds, how would a new/different technique be "wasting"?

ttt

I lived in Alaska for a while and we smoked salmon with an indian salmon candy jerky recipe. I tried this with crappie and they disappear quick. Basically any smoked jerky recipe would work on how you want the flavor and you can it or zip lock it.

Yes, if I have that much fish, I want a way to store that will not take refrigerator or freezer space. Drying it or actually canning it where it can be stored for several months without refrigeration or freezing is what I would want.

Rather_Be_Fishin has canned some Crappie before and he loves them. He likes to use the Ritz and Saltine crackers and spreads the Crappie on them like jelly. That is pretty nasty if you ask me, but he also loves his Carp Patties and Gar Balls. I know he probably wont give up his recipes, but its worth a shot!!

After you have cleaned and cut up the fish just can them the same way you do Green Beans.

If you are talking about actually canning them, you must have a pressure cooker. Place the cleaned, cut-up crappie fillets in clean jars with what ever kind of sesaoning you like. I do not add any seasoning at the cooking stage, I add seasoning when I get ready to eat the canned fish. Do not fill the jars completely full only about 3/4. Place lids on very lightly and place in canner. Cook at 10 lbs of pressure for 90 minutes. After the jars are taken out of the canner, tighten lids and you now have canned crappie. I have never tried crappie but I have canned salmon,carp, venision, wild hog and it is all good. The big plus is no freezer or fridge is needed and will keep 3-5 years.

Interesting. So once its time to eat it, how do you prefer to eat it?