Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
After canning fish for years, I decided to try my hand at canning some red meat. A couple of pieces of venison from the freezer was the perfect thing to experiment with.
I just set up a new batch of bacon to cure, with local, pasture raised pork. Here's how it's done.
Another wonderfully tasty and easy thing to do with fresh salmon, gravlax is delicious sliced thin on toast or crackers, with cream cheese or spicy mustard sauce.
I've been canning my own fish at home for years now, ever since I lost some nice steelhead to freezer burn one year. Canning is easy, and canned fish can last for years in the pantry, assuming you don't eat it up long before that!