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Eat Wisconsin Fish / Preserving


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.


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.


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.


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.


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.