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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