Preserved Trout

This recipe will preserve your surplus trout and the resultant fish will taste like Canned Salmon


Remove Heads Tails and fins

Cut into lengths so that they will fit from top to bottom of the Small preserving jars

To each small preserving jar add

1 Tablespoon of Vinegar

1 Teaspoon Common Salt

1/2 Teaspoon Olive Oil


Put lids on Jars tighten (but not fully tight) and place Jars in a pan and cover with water

Boil 4 Hours.

Remove from boiling water and screw down lids tight and store in Cupboard for at least 6 weeks

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This page is copyright to Bryan Beecher 1997