Copper River Reds in the Can

 All the stars lined up this past week & I was able to home can Copper River Reds!  I left the Kenai for good 10 days ago so when a friend came up with the best salmon in the world I had the time, equipment & know how to do a home pack.  But, it turned out my old electric can sealer did not work properly, so I went to my neighborhood Walmart & purchased a "hand cranker" can sealer for $200.  It works like a charm after I read the directions over & over.  Now I am confidant I won't kill anybody.

 My new Warthog Blade Sharpener made easy work of cutting up the sockeye.  The tough skin of the salmon dulls the knife after a few fillets.  Three swipes through the Warthog and I'm good to go.  No more struggling with dull knives!!!

First pack was a Freshpack with Jalapeno.

Second pack was a Freshpack with Ginger.

                               Copper River Reds are the perfect size for 1/2 lb flat salmon cans. 

 I turned my front entry way into a cannery.  Hooked up the stove to a bottle of propane & I was in business.

Jalapeno Freshpack Signed & Sealed

After the cans are sealed & cooled the next step is to make hand printed labels.  I code the can lids before I seal them with what kind of pack they are.  I know what they are but nobody else does until I stick the label on. 

Doesn't matter that this past week was the hottest days of the summer.  I got Copper River Reds in the can!

Fat Freezers

The freezers are filling up here at Jimmie Jacks crew's quarters. The freezer up top is halibut proccessed by Snug Harbor Seafoods. The one below holds bait and red salmon fillets vacuumed packed by one of the guides.

Next year I will have my canning equipment here and can Kenai River reds. They're not Copper River but a reds a red. I will find the time!

Daisy Fish

The sun actually came out today for a bit and a few Livingstone Daisies came out to brighten things up a bit. This was a banner year here>>> Blooming Livingstone Daisies.

Won't be canning fish this year. Its okay, thats why I put cases up when I can. They are good for a few years. Not sure; haven't killed anybody yet.

Last year's bounty:

Slammin' Salmon

One of THOSE Days

Two Views

The artist's perception and the photographers.

Another day ends with more fish in the can. A whole case of handpacked Copper River Reds with garlic. Before midnight!

FishTaxi's Spring Sockeye Salad

This is an opened can of my Peppercorn freshpack Copper River Red salmon. Fresh out of the ocean and into a can with only Peppercorns added. Look at the oil floating on top full of miracle Omega-3 fatty acids. I add the whole can to the salad. Skin and all. If you use canned salmon with the "bones in" that's even better for the added calcium. There are some bones in my canned salmon which after being pressure cooked theres no need to worry about choking on the bones.

I am getting low on canned salmon since I didn't can any last summer. Good thing the first run of the wild Copper River Red salmon is less than a month away. First commercial opener is May 7th this year! There is nothing like fresh Copper River Salmon. (Check out their prices. WOW)

I make my salmon salad just like you would your tuna salad. With ingredients that you like. I use Best Foods Mayonaise, onions, pickles, black and green olives or whatever I have on hand.

Surprise Surprise

I did it! I switched! It was painless. I don't know if I'm going to stick with this template or not. It was fun changing it all around. The new blogger makes it easier. Theres still more I can do but I think I'll stop for now.

This picture is of a purse made out of salmon skin leather. I know when I'm cutting up Copper River Reds to put in the can the skin dulls my knife fast. I don't skin the fish first for freshpack or smoked.

Maybe I should and start making lampshades.