Canning Fish: A Step-by-Step Guide for Safe and Delicious Preservation

Canning fish is a fantastic way to make your seafood last longer while keeping it just as tasty and nutritious as the day you caught it. Unlike freezing, which depends on a steady power supply, canning gives you a shelf-stable option that’s ready whenever you need it—no thawing required.

The key to safe fish canning? A pressure canner. You might be tempted to use a water bath, but that’s a big no-no when it comes to fish. Since fish is low in acid, it needs high temperatures to destroy harmful bacteria like Clostridium botulinum, which causes botulism. A pressure canner ensures your jars reach at least 240–250°F, making the contents safe for long-term storage.

[IMAGE 1]

When done right, home-canned fish turns out rich, tender, and absolutely delicious—sometimes even better than store-bought versions. You can toss it into soups, mix it with pasta, or enjoy it straight from the jar with crackers. Whether you’re preserving salmon, trout, mackerel, or whitefish, following tested methods will give you the best results every time.

One of the biggest perks of canning at home is knowing exactly what’s in your food. Many store-bought canned fish options are loaded with preservatives and too much salt. When you do it yourself, you control everything—fresh ingredients, natural seasonings, and just the right amount of salt. Plus, if you catch your own fish or buy in bulk, you’ll save money in the long run.

In this guide, we’ll cover everything from picking the right type of fish to troubleshooting common canning mishaps. You’ll also learn how to store your jars properly and explore other preservation techniques like smoking and salting.

Sound good? Let’s dive into why home canning is such a valuable skill for anyone who loves fresh, high-quality seafood year-round.

Table of Contents

Why Can Fish at Home?

Canning fish at home isn’t just about preserving food—it’s about taking control of your ingredients, reducing waste, and ensuring you have delicious seafood ready whenever you need it. Whether you’re an avid fisherman with a big catch or just someone who loves the idea of stocking up, home canning gives you a reliable, long-lasting supply without relying on store-bought options.

One of the biggest perks? No unnecessary preservatives or additives. Unlike many commercial canned fish products loaded with stabilizers and artificial ingredients, your homemade version contains nothing but fresh fish, salt (if you like), and pure, natural goodness. That’s it.

Another huge advantage is storage without refrigeration. A properly canned jar of fish can last for years in a cool, dark pantry—no freezer burn, no worrying about power outages ruining your supply. If you’ve ever had to toss out expensive frozen seafood after a power failure, you’ll appreciate just how valuable shelf-stable food can be.

And let’s talk savings—both money and waste. If you catch your own fish or buy in bulk during peak season, canning ensures nothing goes to waste. Instead of watching good seafood spoil, you’ll have neatly sealed jars packed with high-quality protein, ready for quick meals like chowders, fish cakes, or sandwiches. Imagine the convenience of reaching for a jar and whipping up dinner in minutes!

Beyond practicality, there’s something deeply rewarding about learning this old-school skill. It connects you to generations before who relied on preservation to get through tough times. And once you try it, you might just find yourself hooked on the process.

Now that we’ve covered why canning fish is worth it, let’s dive into the must-have tools and ingredients to get started.

Essential Equipment and Ingredients

When it comes to canning fish, having the right tools and ingredients isn’t just helpful—it’s absolutely necessary. Unlike some other food preservation methods, canning fish requires specific equipment to ensure everything is done safely. Let’s go over what you’ll need before getting started.

Essential Equipment

Pressure Canner – This is non-negotiable. Since fish is a low-acid food, a pressure canner is the only way to reach the high temperatures needed to kill harmful bacteria like Clostridium botulinum. A water bath canner simply won’t cut it.
Canning Jars – Stick with mason jars made for pressure canning. Pint-sized jars are ideal for fish because they process evenly and provide convenient portion sizes.
Lids and Bands – Always use brand-new lids to ensure a tight seal. Bands, on the other hand, can be reused if they’re in good shape—just check for rust or damage first.
Jar Lifter – Ever tried pulling a boiling-hot jar out of a canner with your bare hands? Not a good idea. A jar lifter makes it easy and safe.
Debubbler/Headspace Tool – Getting rid of trapped air bubbles helps prevent seal failures. If you don’t have a debubbler, a plastic spatula or chopstick works just fine.
Wide-Mouth Funnel – This simple tool makes filling jars much easier while keeping rims clean—because nobody wants to deal with failed seals due to spilled bits of fish.
Clean Towels and Paper Towels – You’ll need these for wiping down jar rims before sealing and for general cleanup along the way.
Timer or Watch – Precision matters here. Processing times must be exact, so a kitchen timer will be your best friend during this process.

[IMAGE 2]

Key Ingredients

Fresh Fish – The fresher, the better! Salmon, trout, mackerel, and tuna are all great options. Avoid anything that smells off or has been sitting around too long—bad fish will only get worse once canned.
Salt (Optional) – While not required for safety, adding salt enhances flavor and improves texture. Stick with non-iodized salt to avoid cloudiness in your jars.
Water or Fish Broth (Optional) – Some methods call for adding liquid when using the hot pack method, but many prefer dry-packed fish for better texture and flavor retention.

Having everything prepped ahead of time makes the whole process much smoother—and trust me, you’ll appreciate the organization once you get going. Up next, we’ll talk about how to choose the best type of fish for canning so you get top-notch results every time.

Choosing the Best Fish for Canning

Not all fish are suited for canning. Some hold up beautifully, staying moist and flavorful, while others turn dry or mushy. Choosing the right type makes all the difference in both taste and texture.

Best Types of Fish for Canning

Firm, oily fish tend to work best because they retain moisture and flavor even after going through the high heat of pressure canning. Here are some top picks:
– Salmon – A go-to choice with its rich flavor and high oil content. It stays tender and delicious long after canning.
– Tuna – Holds up well and is perfect for tossing into salads or making quick sandwiches.
– Trout – Mild in taste but firm enough to handle the pressure canning process, making it great for beginners.
– Mackerel – Packed with healthy fats that enhance its flavor over time in storage.
– Sardines – Small yet nutrient-dense, these are ideal for home-canned spreads or snacks.

Fish to Avoid

Some fish just don’t preserve well in jars. Whether it’s their texture or strong flavor, these types are better suited for other methods:
– Lean white fish (cod, haddock, tilapia) – These dry out too much when canned, losing their appeal. They’re better off frozen or smoked.
– Delicate fish (flounder, sole) – The flesh is too soft and tends to break apart under high heat, resulting in an unappetizing texture.
– Strong-flavored fish (bluefish, carp) – While they can be canned, their bold taste often intensifies over time—some love it, others not so much!

[IMAGE 3]

Freshness Matters

If you want the best-tasting canned fish, start with fresh, high-quality fillets. Look for firm flesh, clear eyes, and a clean smell—anything that smells “off” should be avoided. If you’re using frozen fish, make sure it’s fully thawed before canning. Freshness isn’t just about flavor; it also impacts safety, so don’t cut corners here!

Preparation Considerations

Before canning, trim off any excess fat or dark portions of flesh since these can develop a stronger taste over time. This step helps maintain a cleaner flavor and extends shelf life. Also, consider whether you want to can fillets or whole pieces—smaller fish like sardines can often be canned whole, while larger species may need to be cut into jar-friendly portions.

Now that you’ve picked the right fish and prepped it properly, it’s time to move on to the next step: getting everything ready for the canning process!

Preparing Fish for Canning

Before you start canning, properly preparing your fish is essential to ensure safety, quality, and long shelf life. Whether you’re working with salmon, trout, or mackerel, following these steps will make the process smoother and more effective.

Cleaning and Gutting

First things first—your fish needs to be completely clean before it goes into a jar. Rinse it under cold running water to remove any surface debris or slime. If you’re dealing with whole fish, you’ll need to gut them. Here’s how to do it properly:

Make a clean cut along the belly from the base of the head down to the tail using a sharp knife.
Remove the internal organs, scraping out any stubborn bits with a spoon or your fingers. Be sure to check the dark bloodline along the backbone—if left behind, it can give your fish an unpleasantly strong taste.
Rinse the cavity well under cold water until it’s completely free of blood and residue. Any leftover impurities can affect both flavor and shelf life, so take your time with this step.

If you’re working with larger fish, consider filleting them after gutting—it makes packing easier and results in neater portions. You may also want to take out any pin bones, especially for species like salmon or trout, so they don’t interfere with texture later on.

Cutting and Portioning

Now that your fish is clean, it’s time to cut it into pieces that will actually fit inside your canning jars. Since most home-canning jars are on the smaller side, aim for chunks no longer than 4 inches—this ensures they fit snugly while still allowing heat to circulate properly during processing.

Skin on or off? Totally up to you! Some folks like keeping the skin on for extra flavor and texture, while others prefer to remove it for a cleaner look in the jar. If you’re dealing with an oily fish like mackerel, peeling off the skin can help reduce excess oiliness in the final product.
Bone-in or boneless? Believe it or not, the bones in canned fish become soft enough to eat after processing, adding a good dose of calcium to your diet. That said, if you’re not a fan of soft bones, you can take them out before packing—but keep in mind that this adds extra prep work.
Fatty vs. lean cuts: Oily fish like salmon and sardines hold up beautifully in canning because their natural fats help preserve moisture and flavor over time. Leaner varieties like cod or haddock tend to dry out more easily, so consider adding a bit of oil or brine when packing them into jars for better texture and taste.

[IMAGE 4]

Taking the time to prepare your fish properly sets you up for success when it comes time to can. With everything cleaned and portioned just right, you’re ready for the next step—packing your jars efficiently for safe and effective pressure canning.

Step-by-Step Guide to Pressure Canning Fish

Canning fish at home is a fantastic way to make sure your fresh catch lasts for months—or even years. If you’ve never done it before, don’t worry! Follow these steps carefully, and you’ll have delicious, shelf-stable seafood ready whenever you need it.

Raw Pack vs. Hot Pack Method

First things first—decide how you want to pack your fish: raw pack or hot pack.

Raw Pack: This is the easiest method. You place raw fish directly into jars, and it cooks during the pressure canning process.
Hot Pack: Here, you lightly cook the fish before jarring it. This method works well for oilier fish like salmon or mackerel since it helps remove excess fat.

Most people prefer raw packing because it’s quicker and keeps the fish’s natural texture. But if you’re dealing with especially oily fish, hot packing might be worth the extra step.

Packing Jars Properly

Now, let’s get those jars packed the right way:

Prep Your Jars and Lids – Wash everything in hot, soapy water. Rinse well and keep them warm until needed.
Cut Fish into Even Pieces – Trim fillets to fit snugly inside your jars. You can leave bones in—pressure canning softens them completely.
Pack the Fish –
For raw pack, place the fish skin-side out (if applicable) and press lightly to remove air pockets.
For hot pack, fill jars with pre-cooked fish and a little cooking liquid to retain moisture.
Leave Enough Headspace – Keep about an inch between the fish and the jar rim for proper expansion during canning.
Add Salt (Optional) – Some folks like to sprinkle ½ teaspoon of salt per pint jar for flavor—it’s totally up to you!
Seal the Jars – Wipe rims clean, place sterilized lids on top, and screw bands on just until snug (not too tight).

[IMAGE 5]

Processing Times and Temperatures

Because fish is low in acidity, it must be pressure canned—boiling water baths just won’t cut it for safety reasons. Here’s how to do it right:

Prepare Your Pressure Canner – Add 2-3 inches of water and set the rack inside so that jars aren’t resting directly on the bottom. Start heating the water slightly but don’t bring it to a full boil yet.
Load Jars & Secure Lid – Arrange jars carefully inside the canner so they’re not touching each other. Lock the lid in place and turn on medium-high heat.
Vent Steam Properly – Let steam flow steadily from the vent pipe for about 10 minutes before closing vents or adding weights—this ensures even pressure buildup inside the canner.
Process at Correct Pressure & Time:
Process pint jars for 100 minutes at:
- 10 PSI (weighted-gauge canner) below 1,000 feet elevation
- 11 PSI (dial-gauge canner) below 2,000 feet elevation (adjust accordingly for higher altitudes)
Let Pressure Drop Naturally – Don’t rush this part! Turn off the heat and allow pressure to drop on its own before opening vents or removing weights—forcing it could cause liquid loss or jar failures.
Remove Jars & Let Them Cool – Use a jar lifter to carefully transfer hot jars onto a towel-covered surface away from drafts or cold surfaces (sudden temperature changes can crack jars). Let them sit undisturbed for 12-24 hours before checking seals.

[IMAGE 6]

Final Check & Storage Tips

After cooling, check seals by pressing down on lids—if they don’t pop back up, they’re sealed properly! Any unsealed jars should go straight into the fridge and be eaten within a few days or reprocessed with a new lid.

For long-term storage, keep sealed jars in a cool, dark place away from direct sunlight or extreme temperature swings.

Now that your fish is safely canned and ready to go, let’s talk about how to store it long-term and all the tasty ways you can use it!

Safety Considerations and Common Mistakes

Canning fish at home is a fantastic way to preserve your catch, but let’s be honest—it’s not something you want to mess up. Unlike jam or pickles, fish is a low-acid food, which means it needs special handling to prevent dangerous bacteria like Clostridium botulinum (yep, the one that causes botulism). So, before you fire up that pressure canner, let’s go over some key safety tips and common pitfalls.

Always Use a Pressure Canner

One of the biggest mistakes people make? Thinking they can get away with using a boiling water bath for fish. Spoiler alert: you absolutely cannot. Fish needs to reach at least 240°F to kill off harmful bacteria, and the only way to do that is with a pressure canner. No shortcuts here—this one’s non-negotiable.

Stick to Tested Processing Times

Not all fish are created equal when it comes to canning. Your processing time will depend on things like jar size, altitude, and whether you’re raw packing or hot packing. Guesswork isn’t an option here—always follow trusted sources like the USDA or the National Center for Home Food Preservation. Cutting corners could mean unsafe food, and nobody wants to gamble with that.

[IMAGE 7]

Don’t Overpack Your Jars

It’s tempting to cram as much fish as possible into each jar (because who wants to waste space?), but resist the urge. Overpacking can prevent heat from circulating properly, which means uneven cooking and potential safety issues. Leave at least one inch of headspace so everything processes evenly.

Prevent Seal Failures

Nothing’s worse than going through all that effort only to find out your jars didn’t seal properly. Some common culprits?
– Forgetting to wipe the rims before placing the lids (even tiny food particles can mess things up).
– Screwing the bands on too tightly or too loosely.
– Overfilling jars, which leads to liquid seeping out during processing.

A simple test: once the jars have cooled, press down on the lids. If they pop back up, they didn’t seal—store those in the fridge and eat them soon!

Spotting Spoiled Canned Fish

Even when you do everything right, it’s always good to double-check before digging in. If you notice any of these red flags, toss it immediately:
– Bulging lids or leaking jars (a major no-go).
– A funky smell when you open it (trust your nose!).
– Cloudy liquid or unexpected discoloration (if it looks weird, don’t risk it).

Canning fish safely might seem intimidating at first, but once you get into the rhythm, it’s second nature. Next up, we’ll cover how to store your home-canned fish properly—and some delicious ways to use it in meals!

Storing and Using Home-Canned Fish

Keeping your home-canned fish fresh and safe isn’t complicated, but a few simple steps go a long way. When stored properly, your canned fish can stay delicious for months—maybe even over a year—so you’ll always have a quick, protein-packed meal ready to go.

Best Practices for Storing Home-Canned Fish

Once your jars have cooled and you’ve double-checked that the seals are tight, find a cool, dark, and dry spot to store them. A pantry, basement, or cupboard works well—just keep them away from direct sunlight and heat sources like stoves or radiators. The ideal storage temperature? Somewhere between 50-70°F (10-21°C) to prevent spoilage and maintain quality.

Don’t forget to label each jar with the canning date so you know how long it’s been sitting there. While properly canned fish can last 12-18 months, it’s best to eat it within a year for peak flavor and texture. And here’s a small but important tip: avoid stacking jars directly on top of each other. Too much pressure on the lids could weaken the seal over time, increasing the risk of spoilage.

[IMAGE 8]

How to Tell if Canned Fish Has Gone Bad

Before you pop open a jar, take a moment to inspect it. Spoiled fish isn’t something you want to mess around with. Here are some red flags that mean your canned fish should be tossed immediately:
– A bulging or leaking lid (big warning sign!)
– A foul or “off” smell when you open it
– Cloudy liquid or any visible mold
– Gas bubbles rising as soon as you break the seal

If anything seems off, don’t take chances—throw it out. Botulism is rare but serious, and there’s no way to detect it by smell or taste. Better safe than sorry!

Delicious Ways to Use Home-Canned Fish

Canned fish is surprisingly versatile, making it an easy go-to for quick meals. Need ideas? Try these:
– Fish Cakes & Patties: Mix with breadcrumbs and seasoning, then pan-fry until crispy.
– Hearty Soups & Chowders: Stir into stews or creamy chowders for extra depth of flavor.
– Salads & Sandwiches: Toss into a fresh salad or mix with mayo for a classic sandwich spread.
– Pasta & Rice Dishes: Stir into pasta sauces or fried rice for a fast and satisfying meal.

By storing your home-canned fish correctly and getting creative in the kitchen, you’ll never let those jars go to waste!

Alternative Methods of Preserving Fish

If canning isn’t your thing, don’t worry—there are plenty of other ways to keep fish from spoiling. Long before freezers and pressure canners, people relied on drying, smoking, salting, and fermenting to make their catch last. These methods aren’t just practical; they also bring out unique flavors that you won’t get from canned or frozen fish.

Smoking

Smoking fish does double duty: it preserves the fish while adding a rich, smoky flavor that’s hard to beat. There are two main ways to smoke fish—cold smoking and hot smoking—and each has its perks.

Cold smoking happens at temperatures below 90°F (32°C). Since the fish isn’t actually cooked in this process, it needs to be cured with salt beforehand and kept refrigerated or cooked before eating. Think smoked salmon or lox—that velvety texture comes from cold smoking.
Hot smoking, on the other hand, is done at higher temperatures (120-180°F or 49-82°C). This method fully cooks the fish while preserving it, so it’s ready to eat right off the smoker. It’s a popular way to prepare trout, mackerel, and even catfish.

Properly stored, smoked fish can last for weeks in the fridge or months if vacuum-sealed and frozen. It’s been a go-to preservation method for centuries, from Alaskan salmon to Scandinavian smoked herring.

[IMAGE 9]

Drying

Drying is one of the simplest and oldest ways to preserve fish. By removing moisture, you stop bacteria and mold in their tracks. The best part? You don’t need fancy equipment—just patience and the right conditions.

Air drying – This old-school method involves hanging fish in a well-ventilated spot with plenty of sun and airflow. Coastal communities have perfected this technique over generations.
Dehydrators – If you want more control over the drying process, an electric dehydrator does the job with low heat over several hours.
Oven drying – No dehydrator? No problem. You can dry thin fish fillets in your oven at low temperatures until they’re crisp and ready for storage.

Dried fish lasts for months without refrigeration and can be rehydrated for cooking or eaten as-is for a protein-packed snack.

Salting and Fermenting

Salting was once the gold standard for preserving fish before refrigeration came along—and it still works just as well today. There are two common methods:

Dry salting: Fish is packed in salt and left to cure for several days before being rinsed and dried. This method draws out moisture while keeping bacteria at bay.
Brining: Instead of packing the fish in dry salt, it’s submerged in a salty liquid solution, which preserves it while maintaining some moisture content. Sometimes brining is combined with fermentation for an extra punch of flavor.

Fermented fish might sound unusual if you’ve never tried it, but many cultures swear by it. Scandinavian rakfisk, Southeast Asian prahok, and Korean jeotgal all showcase how fermentation transforms fish into something bold and deeply savory over time.

Each of these preservation methods has stood the test of time, offering reliable ways to store fish without modern conveniences. Whether you’re prepping for long-term storage or just looking to experiment with traditional techniques, these alternatives are worth exploring!

Troubleshooting Guide: Fixing Common Canning Issues

Even when you follow all the steps carefully, canning fish doesn’t always go as planned. If you’ve run into problems, don’t worry—you’re not alone. Here’s how to fix some of the most common canning mishaps so you can keep your hard-earned fish fresh and safe.

Jars Didn’t Seal Properly

Few things are more frustrating than opening your pantry and realizing some of your jars didn’t seal. Before tossing them out, check for these possible culprits:
– Lid Not Centered: If the lid wasn’t sitting properly before tightening the band, the seal may not have formed.
– Dirty Rim: A little bit of oil or residue on the jar rim can prevent a good seal. Always wipe it clean before placing the lid.
– Weak Vacuum Seal: Sealing takes time. Let jars cool undisturbed for 12 to 24 hours. If a lid still hasn’t popped down, you can refrigerate that jar and use it within a few days—or reprocess it with a new lid.

Cloudy Liquid Inside the Jar

Ever opened a jar and noticed murky liquid? It might look concerning, but it’s not always a problem. Here’s what might be going on:
– Hard Water Minerals: If your water has a high mineral content, it can cause cloudiness. Using distilled water next time might help.
– Fish Fat or Protein Residue: Some types of fish release natural oils during processing, which can make the liquid appear cloudy. If there’s an odd smell when you open the jar, though, don’t take any chances—discard it immediately.

Floating Fish in the Jar

If your fish looks like it’s bobbing around instead of staying packed down, here’s why:
– Packed Too Loosely: Fish should be packed tightly in jars (but not crushed) to prevent floating.
– Not Enough Liquid Release: Some fish release enough juices during processing, while others don’t. If your fish looks dry after canning, you could try adding a small amount of hot water or broth next time.

[IMAGE 10]

Strong Odor When Opening the Jar

A bad smell is never a good sign when it comes to canned food. If you pop open a jar and get hit with an unpleasant odor, ask yourself:
– Does it smell sour or rancid?
– Is there bubbling or foaming inside the jar?
– Is the lid loose or bulging?

If you answered yes to any of these questions, do not taste the fish—just toss it out. Spoiled canned fish isn’t worth the risk.

Discoloration After Canning

If your canned fish looks darker than expected, here’s what might be going on:
– Overprocessing: Too much heat or time in the pressure canner can cause darkening. Double-check USDA guidelines for proper timing and pressure settings.
– Exposure to Air Inside the Jar: If there was too much headspace or the fish wasn’t packed tightly enough, oxygen exposure could lead to discoloration over time.

Canning takes practice, and even experienced preservers run into hiccups now and then. If you’re looking for more tips on home food preservation, check out our guides on safe home canning practices and alternative ways to preserve fish. Happy canning!

Frequently Asked Questions (FAQ)

Can you can fish without a pressure canner?
No, and you really shouldn’t try. Fish is a low-acid food, which means it needs the high temperatures of a pressure canner to kill harmful bacteria—especially Clostridium botulinum, which causes botulism. Water bath canning just doesn’t get hot enough to make fish shelf-stable. So, if you’re serious about preserving fish safely, a pressure canner is the only way to go.

What types of fish are best for canning?
Oily fish like salmon, trout, and mackerel hold up beautifully in the canning process, keeping their rich flavor and texture. White fish like cod or halibut also work well but tend to be drier, so you might need to add some liquid before sealing the jars. Delicate fish, on the other hand, can fall apart during processing—so stick with sturdier varieties for the best results.

How long does home-canned fish last?
Stored in a cool, dark place, properly canned fish stays at peak quality for about a year, though it may still be safe for longer if the seal remains intact. That said, over time, texture and flavor can degrade. Always check for signs of spoilage before opening an older jar—if anything seems off, it’s better to be safe than sorry.

Why do my canned fish jars have liquid loss?
Losing some liquid during processing isn’t unusual, but if your jars are looking half-empty, a few things might be to blame:
– The fish was packed too tightly.
– Pressure inside the canner fluctuated too much.
– The jars weren’t allowed to cool gradually after processing.
A little liquid loss won’t ruin your batch, but excessive loss could impact the shelf life. To prevent this, leave proper headspace in each jar and let them cool naturally—don’t rush the process!

Can I reuse lids when canning fish?
Nope! One-time-use metal lids should never be reused because they may not form a proper seal the second time around. Want something reusable? Glass lids with rubber gaskets (like Tattler lids) are a great option—just inspect them carefully before each use to make sure they’re in good shape.

How do I tell if my canned fish has gone bad?
Trust your senses! If you open a jar and notice any of these red flags, do not eat it:
– A bulging or leaking lid
– A strange or foul odor
– Cloudy or slimy liquid inside
– Mold or odd discoloration
Botulism doesn’t always have an obvious smell or taste, so when in doubt, toss it out! It’s not worth the risk.

Can I season my fish before canning?
Absolutely! A little salt enhances flavor, and mild seasonings like bay leaves or peppercorns add a nice touch. Just steer clear of dairy-based sauces or anything thickened with starch—they interfere with safe processing. If you want extra flavor, add seasonings directly into the jar before sealing and let time do its magic!

Curious about other ways to preserve fish? Check out our guides on smoking and drying fish for even more traditional methods!