Canning fish
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"Missouri lakes, rivers, and streams are a source of fine fresh water fish. Fish are a very perishable product. If possible, keep them alive until ready to dress. Use fish or preserve them as quickly as possible after they are caught. Avoid bruising or exposure to wind or sun as spoilage starts early and progresses rapidly. Keep dead fish in a water-proof container on ice rather than in ice water. Water causes dead fish to become soggy."--First paragraph.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.
Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.