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To Can Fresh Salmon

Fresh salmon is boiled, seasoned with coarse sea salt, packed into a tin can, and served cold or used in salads.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Can Fresh Salmon

Ingredients

Directions

Cook the salmon

  1. Boil the salmon until just done.

  2. Season to taste with coarse sea salt.

Pack the can

  1. Place the salmon in a deep tin dish that fits the can.

  2. Cover and press down well.

  3. Transfer to the can, ensuring it is airtight.

  4. Serve cold or use for salads.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Fresh salmon
Forms the main body of the preserved fish and provides its flavor and texture.

The step that matters

Press down well before sealing. Pressing the salmon firmly into the dish removes air pockets and packs the fish tightly, which helps it hold together and keeps it airtight in the can.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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