logo

Eat Wisconsin Fish is sponsored by Wisconsin Sea Grant at the University of Wisconsin-Madison. Wisconsin Sea Grant supports scientific research, education and outreach to foster the wise use, conservation and sustainable development of Great Lakes and coastal resources.

Please visit, follow us on social media and become part of the sustainability conversation.

Preserving

Eat Wisconsin Fish / Preserving

Fish Planking

Planking is a variation of grilling that involves cooking the fish directly on a piece of hardwood–adding that wonderful wood smoke flavor to the fish.

Home Canning

Canning is widely used commercially for preserving fish and other seafoods. Canned salmon, tuna, mackerel, sardines, crab, clams and oysters can be found in almost every grocery store. Fish can also be safely canned at home if proper processing procedures are used.

Home Freezing

Freezing is the method most people choose for preserving fresh fish and other seafood products. However, this preservation technique is effective only if the product is handled in such a way that its quality is kept near peak freshness.

Home Pickling

As applied to fish, pickling generally means a fish product that has been processed with vinegar as an ingredient in the curing process. If this is the first time you have tried pickling at home, you will be pleasantly surprised at how easy it is— and what a delight a freshly pickled fish is to eat.

Home Smoking

Historians say that as far back as the Stone Age, people were using heat and smoke—smoking—as a means of preserving fish and other flesh foods. The technique apparently evolved as Stone Age people began to use fire instead of the sun to dry fish for long-term storage.