Trout "Sardines"

 

i am very new to canning, but i am assuming since they are not processed in a pressure cooker that they should be kept in the fridge until used? or does the 4-hour cooking time and the salt take care of that?

 

let me know!

 

1 teaspoon salt, 1 table spoon of what ever the seasoning you like.

 

I love Mustard Sardines and mainly make the trout with Mustard...

 

NOW I'm going to have to make up a Batch with the Hot Mustard!

 

Thanks Hoser for the idea on that!

 

I get German Hot Mustard from Son-in-Laws http://www.soninlaw.net/ when they are At the Eastern Sports and Outdoor show in Harrisburg in Feb each year...German Hot Mustard and their EXTRA HOT Horseradish, normall a case of each to last till the next years show...

 

I'm betting that German Hot Mustard will work GREAT in the Trout Sardines!

 

 

Back when I was 9, I found out that in PA a kid could trap without a License (Had to be 12 back then to Hunt)...I was the Normal Country Kid at heart(Grew up in a small town but spent all the time I could on my Aunt's and Uncle's Farms and perfered Country Life)  I wanted so bad from the time I could remember to be able to HUNT, Dad and my Brothers would come home with Deer, Pheasants, Grouse, Turkeys, Rabbits and such and I would be a smile from ear to ear in the pictures with them and always Bugged to be able to go along..

 

Well, when I found out that at 9 years old I could trap, I bugged Dad all Summer long to take me and teach me!  So, he and I went to the local fur/trapping supply dealer and got some traps and sorta Borrowed my 1 Brother's Traps So I could learn.

1 Sunday Morning Dad gets me up, tells me to get my "Woods" Clothes on and we were going to set traps!!

Up and Dressed, out the door without anything to eat....about 2 hours into setting traps, I look at Dad and say "Dad, I'm Hungry, Can we go home and get something to eat and come back?"

 

Dad Laughed and said he was waiting for me to say I was Hungry....He pulled from a Bag a pack of butter crackers, sat down on a log and grabbed a can of the Sardines we were using for Trapping bait out of the trap basket and opened them up and dug a sardine out of the can, slapped it on a cracker and handed it to me...I refused it and I guess from the looks I gave him, he Broke out in a Very LOOOONG HARD Laugh..

 

My Comment" You want me to Eat THAT??!!"  "They are Trapping Bait, People Do NOT Eat them!!"  Laugh even more and after he stopped laughing, he ate the sardine cracker he was trying to hand me.

 

OK, Seeing Dad Eat something AND SWALLOW IT, I was at ease, must be good, so I took 1 from him, Ate it and was HOOKED From there!

 

Each Year when Trapping Season comes in, I always have a can of Mustard Sardines with me that is for ME and Not for Bait!

 

I keep a can or 2 in the Truck during Hunting Seasons and you should see the looks I get from Most of  my Buddies when I break out a can and open them up and start eating them..they can not Believe I eat them!

 

Dad Always told me, not much in this world you can not eat....He got me to eat Tripe 1 day while at a local Flea Market, about the same way he got me to eat the Sardines...He stopped at a Stand that was selling different pickled animal parts and saw Tripe, he bought a pound of it and we were walking around, I wanted something to eat and he handed me a piece of it...I asked what it was... "Pickled Cow Stomach"   "BLAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAH Your Crazy Dad!!!!"  LAUGH LAUGH LAUGH HE went...then said "Well, if your not going to eat this, then guess you will wait till we get home to get something to eat"

I ended up eating some, and some more and some more....I can not find it now like it was made years ago...years ago, Tripe had a good flavor to it, maybe from the pickling Vinager being Apple Cidar Vinager?  Now adays it tastes to nasty, like they use white vinager, I'm Not a Fan of White Vinager!

 

Just thought I'd throw that in there on how I was gotten to eat Sardines and to this day, I Still eat them...My Wife Gags when she sees me pick up about a dozen cans when we are grocery Shopping!

 

 

A Buddy and I been out this past week fishing in the evening and have gotten about 2 dozen trout to make Trout "Sardines"

I need to pick up a pack of Pint Sized Canning Jars and set aside 4 hours this weekend or next week to make them....

I'll post the pictures and How to do's in this Topic post!

 

 

 

Start with a Whole Trout...

 

Cut off the head and all the Fins, both top fins and the 5 that are on the underside..

 

After you have the head and all fins cut off, start at the front area where the head was at and cut into half inch to 1 inch cubes ....cut all the way back to the tail and discard the tail...your left with this...

 

Then take a half pint or pint Jar and pack it with the Cubes to half full (Forgot a picture of adding the Salt and Mustard, Sorry) when you have the Canning Jar half full you need to add the Salt and Mustard, Ketchup, Garlic, Spices, what ever you want to use as the Flavoring... Half Pint Jar gets a Quarter of a Teaspoon of Salt and 1 Tablespoon of the seasoning, I use Mustatrd... Full Pint Canning Jars Gets Half level Teaspoon of Salt and 1 tablespoon of the seasoning and if you plan on making it in Quart Jars, it is 1 level teaspoon of salt and 1 tablespoon of seasoning....after you add the Salt and seasoning, you pack more trout cubes ontop of that to the top of the jar.....

 

 

Put the lid on the jar and screw it on TIGHT...Place the jar/Jars in a pot  and cover with Water, cover with enough water to stay over the tops of the lids for 4 hours of boiling...

 

Place a lid on the pot and put on the stove and heat it up, once it starts to boil turn the heat down so it just Bubbles a little, you want a slow boil so that you do not Bust the Jars...once you have a Boil going, you start your time, From the time it starts boiling set a timer for 4-FOUR Hours.. let it slow boil for 4 hours...

 

After the 4 hours is up, take the jars out and sit them on a towel and wrap another towel around them so they cool Slowly....After they cool you can either sit them on a pantry self or stick them in the frige...If the Canning Jars do not Seal (You can tell if you push on the center of the lid and it keeps popping up and down) you need to use that jar First and make sure you keep it in the fridge and not store it to long in the firdge,...sealed jars last for a long time, unsealed jars, We normally eat them within a week and do not take a chance of getting sick from keeping them to long in the fridge seeing they did not seal!!

 

 

Good Eats with Butter Crackers or However you liek to eat Regular Sadines!

 

End Result...

 

 Edit on 10/10/11...Ron and I had talked about this on Facebook when I relized that I had messed up on the Amount of Salt used...I had changed the salt amoutn in this posting and forgot to do it in the other posting on this subject...

Again, here just like above is the Correct amount of Salt...

 

********CORRECTION******** of Amounts of Salt... 

 

As you know, Soy Sauce is already salty....if using Soy Sauce, you might want to forget about using any salt at all!

 

 

i'll keep that in mind ~ one other thing as you and i were talking about, might be to give the trout a light smoking as well. we'll see what comes up when i do this!

 

>>>They do not have to be uniform in size, just cut them into "Steaks" like you would see like they cut Salmon sometimes<<<

 

sounds good!

 

http://foodsoftheworld.activeboards.net/topic1469_post9471.html