Smoking Fish for LONG TERM Food Storage | Catch & Cook
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- เผยแพร่เมื่อ 29 มี.ค. 2024
- In a grid down, extended survival, or wilderness living situation , gathering food is just half the battle. You also need to know how to preserve meat without refrigeration. Smoking meat and fish is an ancient method of food preservation that requires no special equipment or electricity. With the right knowledge, you can store meat without refrigeration for months. In this bushcraft cooking video I'm building a primitive smoker from local materials and smoking fish for long-term food preservation. I'd consider this to be one of the critical survival skills.
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If I may add something...when eating any dried meats, they will swell with body fluids as digestion happens...eat in moderation to the amount of fluids you will be consuming!
Translation : drink plenty of water while you're eating. Always. As a habit.
Dried anything for that matter. Try to think about what volume it was when it was hydrated.
So this is why I always feel stupidly full after eating too much homemade jerky. I feel really, really dumb atm. "I didn't eat that much!!"
Except for snacking or eating on the trail, we usually put the dried meat in a little water with whatever other ingredients you have and stew it up. This rehydrate the meat and flavors the other ingredients and broth. Consuming all the ingredients and broth let's your body get all the nutrients easier.
I don't know about self-made jerky, but COMMERCIAL (from the store) beef jerky will not really rehydrate in a hot soup pot. In your stomach? I can't say.
I lived 35+ years in SW Florida, and I can attest to the fact that smoked mullet is wonderful!!
Love smoked mullet here downunder
Mullet gizzards..😋
It's spring where I live. And we got great striped bass fishing right now. Along the Hudson River in new york. But ive yet to get out this season. And I don't have long. This video really just gave me a kick in the butt. I gotta get back out there quickly.
Aldays in srq had the best mullet ive tasted. Havent had it in 13 years but it was damn delicious
I want Clay on my team when SHTF. He's a walking survival encyclopedia!
So is TH-cam!... Start downloading all of his stuff, when the interweb is gone, at least you can use a solar panel to keep watching your phone downloads.
One of the few channels I give a thumbs up before I even watch as your content always satisfied regardless of what you are presenting!
Many thanks
Well done Clay...As always! I made my first cast net when I was ten living on the Black Water River in Bagdad, Florida. You brought back lots of memories...Thanks for that!!!
Some pointers you may find of use. This is what we called “quick smoke” in camp and you are correct that storage of meat from this is short if more prep is not done. It can be extended by “brine blanching” (solution is brought to boiling temp to kill topical bacteria/mold) the fish or jerk is just dipped in only not soaked or cooked for this method. Your “kill zone” temp you wanted is 63°C/145°F but it should be noted that if you don’t want “hot smoked fish” which cooks it and does not last as long…you want cold smoke…like you did it. The bringing up to those temperatures is done on the backend of cold smoke drying like you did.
When doing freshwater fish, as you properly suggested, like gar, catfish, carp, pike, sturgeon, etc. Please note, that mullet is a brackish water fish and can have parasites like acanthocephalans, and others (I have a field zoology/ecology background.)
Quick smoked or brined and smoked both can have a packed storage life of months to even many years. This is done by “salt packing,” the fish or other meats in all wood caskets or barrels (no metal fastener systems) then layers of salt on the bottom, then clean boiled and dried linen cloth, then fish blanched and dried off, then more linen, another layer of salt and repeat until the container is full or you're out of fish. Direct packing in salt works too but can render the meat too salty for some tastes and recipes without resoaking the flesh…Again, I love your channel Brother. I offered before, but if you ever get an itch to do a timber frame, please reach out!
Great info! Pinned for the benefit of others.
@@clayhayeshunter
Seriously impressive sir.
Thanks for sharing your phenomenal knowledge...
You're literally saving lives here .... this joke we refer to as civilization will cease to exist soon.
MUCH APPRECIATED.
@@clayhayeshunterSo pleased you found my comment of use and to your liking Clay...Keep up the great work and videos you make...They are most appreciated...
@@davidjacobs828Thank you, David...Too many today worry about things..." coming to an end"... yet without an ending, we have no beginnings...This is the cycle of everything. The challenge with most "modern humans" is they are desperate to control this and this folly only accelerates the process. Those lucky (or wise?) enough to fall between the cracks of society and honor the old ways will continue as it is meant to be until the next ending comes...Much has been lost in the traditional methods, yet more remains than many think if one knows where and how to look...Good Luck with your search and learning them...
Confederate soldiers called smoked mullet "Biloxi Bacon". They ate it for breakfast almost every day. I personally love smoked mullet!
Loved the informative video! Thank you! Iv been wanting to smoke for some time. You,sir just made me realize I Can do this with materials in hand. 👍 13:10
Best video on smoking fish I've seen yet. Thank you.
Always awesome content. Leaving the fish connected at the tail is a great tip. You’re my favourite Alone contestant of all time. Alone Australia season 2 started last week.
I appreciate that!
Clay. You provide such a valuable channel for many who may need this vital information.
Awesome as always. I’m building a cold smoker with a pipe going from the fire under ground to the hut, by the time it gets there the under ground pipe will cool the smoke. Idaho native here.
Now that's how you get some top quality long term preserved meats 👍
Great survival tips: I love smoked and dried or cured fish. Do you think you can do an episode on curing or preserving meat with salt sourced from seawater?
In Australia we use teatree for smoking fish. The taste is unbeatable. We also call the teatree the “paper bark tree”
Excellent content as always Clay
Normally smoking is bad for you. Smoking, Meat is good real good. I have so much respect you and all who are on that show. Look forward for this season also other countries are doing it.
He won alone for outlasting everyone out there
@@Matthew_T23 thanks I was wrong in my thinking. I did retract that. I need to do more research.
>Making a net from rope oneself in 100 hours instead of buying a pack containing 50 of them for 1 EUR.
Best idea I’ve seen on youtube in days
Our ancient ancestors don't get the respect they deserve!
Super helpful and informative, I’ve always wanted to learn how to do that 👍🏽
Glad it was helpful!
Another excellent informative lesson on minimalist survival. You the man Clay!
Glad you enjoyed it
Excellent work! Lived in Fort Myers, FL 40 years and have eaten hundreds of smoked mullets. Used to use a treble hook to snag em.
Wow, you made me really craving for thar fish😋, nice one again.
They used to sell smoked mullet down by the Indian River, it was just gutted and split down the middle and filled open, most of the time they would take the head off. I am born and raised in Florida turning fifty this year. I've seen these tings smoked in converted metal garbage cans to wooden boxes, you only need about 165 degrees. Hanging them is important if they are laid flat the liquid will puddle in the middle. Great video, spot on
Thanks Clay. You are one of the best.
You live what you do 👍
I appreciate that
Great work on that tripod without any paracord or wire! Always nice to see that look on your face when you finally taste what you prepared 🙂 Great details as usual, this time about the difference on raw salt and sweet water fish, wasn´t aware of that. Always something to learn from Clay Hayes, thanks for this one!
Thanks for watching!
you never fail to teach me something.
so i dove deeper into freah water parasites and one source said all fish have parisites, but salt waterfish's parasites can't survive in freshwater animals. most of the fish are frozen to preserve and to kill bacteria. i have no idea if any of it is true.
That sounds correct. Some saltwater fish will have worms but they don’t transmit to humans.
We have a long history up here in Maine of using river herring as a smoked winter survival food. The modern man's pallet has a distaste for river herring so they use it for lobster bait.
Them alewives is oily 😉
Soo...
Pretty cool Clay!
I had a chance once to get some smoked salmon,
British Columbia Pacific salmon,
And traditional smoked, over a low fire.
Makes a really cool trail food. The salt and smoke keeps the bugs away,
And as long as it stays dry,
It lasts a really long time.
So cool.
And so hard to beat the taste.
Brilliant, thanks
Glad you liked it!
This video came at the perfect time, wanted to do some of this this spring
My grandpa used to catch mullets to smoke to make fish dip . That comes out at old school Floridians get togethers. Yours looked pretty good.
Mrs. Peter's Fish Dip. Yum.
Thanks for the video!
Very nice setup. Thanks 😊for
Great content, ty sir!
Ive learned more about survival from clay hayes than anybody else
Love the vids!
Top shelf.
Awesome vid.
Fish jerky, nice!
Whoever came up with this idea preserving food like this, was probably the Einstein of the native people there. Imagine someone saying: "Hold up boys, let us smoke our fresh fish for hours or days! Then we eat!" :D
💡
Hello Sir, I just wanted to comment on a statement you stated on one of your recap videos when you were done with the deer and just caught two rabbits. It was " Nothing in life that's worth achieving, is going to come easy". (Something like that as I remembered it). That is as true a statement than I have ever heard any other survivalist's and bush craftsman say. I know first hand being a former marine and retired Army Ranger. Much respect goes out to you and all who have experienced it.
Thank you very much for taking the time to share this. It's something I've yet to try on my own. I hope to soon. But definatly great knowledge to have.
You can do it!
Awesome tips sir. As always really enjoyed the content.
Looks amazingly tasty!
Hey man, Idk if you will read this or if you know this already, but primitive smoking techniques like this can cause cancer way down the line if you eat foods made that way regularly. In Poland, they eat a TON of smoked food, and they figured out that if you have the coals in a separate chamber and have the smoke travel through a long horizontal pipe before it reaches the food, then it cools the smoke as well as the cancerous compounds floating in it. Doing this makes them fall to the floor of the pipe. Using this method you can effectively and safely preserve your food, it also removes the risk of accidently cooking it (and honestly it tastes better too).
I did not watch the video so you may have mentioned this already, if so feel free to just shadow ban me. I would do the same. I got a bad case of the tiktok brain, so I got no attention span (even though I've never used tiktok).
Impressive
We used to smoke hearing and I think that would taste like your mullet.I belived we use to hang the smoked hearing to dry after it was done smoking that would dry them out mote.Great video Clay !!😀
Nice video and goes to show that an expensive smoker isn’t required for preserving fish.
I’ve used a casting net in Labrador for caplin when they come to roll (spawn) on the sandy beaches there. Lots of fun and productive.
I didnt know that,interesting. Great, thanks!
GREAT video. This is an important survival skill. I grew up eating smoked mullet in SWFL. Most of my mom's family were mullet fishermen before the gill net ban. We even had the Smoked Mullet Band locally. Skol!
Looks good
Nice work
Your dog is adorable
Excellent vid!! 👍🐟 😋
Well i always give you a thumbs up mate because your videos are so interesting .Absolutely loved this one .Thankyou.😎👍 all the best.
Wigwam thank you man 😉🇬🇧👍
found your channal just know and it has me bingewatching already, thanks for the great content 👍
Love these oldschool/natural ways to make things. Just like the tanning your own hide video you did. Thanks for sharing
Thanks for watching!
Well done! Rrrrr...😊 might give a try , thanks for sharing
Go for it!
El viento es peligroso que se filtre en la estructura, como está muy seco la copa se prende fuego. Muy buena técnica la colocación de los peces , queda ordenado y te da la posibilidad de ahumar mayor cantidad. Gracias por mostrar Clay
Good demonstration of netmaking! Knitting a net looks easy, but thats always the case, when you know what youre doing. Greets from germany
Always excited see new videos, thx have a great easter , if u ever need a guest just say the word , love go on a hunt w you
Oh yeah have a great easter
Tip of the mitter here,I've smoked perch, pike, walleye,salmon lk trout,rabbits squirrels,venison,it's all good,my favs, squirrel,great lk salmon,pike, walleye!!!!!thick salmon fillets can take 12-18 hrs!! For max storage,don't consume too much,is carcinogenic😮
Aw hell yeah, i just learned how to smoke fish in the woods 💯 cool af
Tasty 👌🏼 Need a little cold tasty beverage to go with that
Oh yes!
great vid
I had a similar plan for when SHTF. I live in a swamp, plenty of natural food, but everyone needs to learn primitive ways like smoking meat, so you have food in the winter. Also, throw wet hardwood branches, which will cause more smoke.
Just as a reminder that in many places cold smoked fish for legal reasons considered part of your possession limit. Hot smoked fish are considered already cooked and no longer count. Growing up primarily in Oklahoma and Texas very few fish are treated this way, but on a trip to visit family in Maine I noticed this in the rules book.
Just things to be aware of.
Never thought of that
I didn’t either. I was a kid visiting my dad in northern Maine and it was the first time I’d heard of the difference between hot and cold smoked fish.
Thank you for sharing this information,by far the best video on smoking fish. Thank again.👏👏👏👏👏👏👏🍺🍺🍺🍺🍺🍺🍺🍺🇺🇸🇺🇸🇺🇸☮️☮️
Man, you are a survival wizard!
Makin’ me hungry, Clay 😉
My luck, the dang fire department would come flying up and destroy my smoker after all this work. 😂
In Japan and Korea they eat dead dryed fish like potato chips. I will try it! Thank for the inspiration!
Does it really has to be dead or can i eat it dried and alive too?
@@beavischrist5 I guess not ;D
I was always interested in 1 thing, where are you doing all those videos? On your private land or somewhere in the public area? I've seen some of your videos is made on your land, but what about other projects(building some stuff)
that you did?
Sometimes on private land and sometimes public. Most of the building stuff is on private land.
@@clayhayeshunter I got you, thanks
That’s a cool video
Just a little something from experience, saltwater fish can also carry parasites too, just look at swordfish and tuna for example, a lot of times when catching them and cutting them up you will see worms 🪱 inside of the tissue. Forewarning! Make sure your stuff is cooked thoroughly.
When it comes to netting, you've gotta learn the flying dutchman method. It's a bit frustrating to learn, but in my experience just works many times faster once you've mastered it.
Been practicing that one.
Smoke Freshwater fish between 175 to 200 degrees to cook the fish all the way through to a internal temp of 160 degrees
🔥
This kind of smoker was how I was taught to smoke fish. It lets the meats dry better, too.
Great vid. Is the flame directly below or offset? Also, do you wait until the fish is almost dry before bringing it to parasite-killing temp? Thanks. Looking forward to net making video using the needle and spacer.
You could do the fire either way. Mine was directly below but the fish was relatively high and the fire kept low. And yes, bring up to temp when it’s almost done.
Thank you! I really enjoy your channel and the learning you cultivate. Thanks.
👌
Drooling now
Really entertaining video. First time viewer. Does the smoke actually add to the preservation? I have come to understand that it just keeps the flies away during the drying process as it sun or air dries and, as a side benefit, adds a lot of flavor. I eat lots of kippered herring, which is just small fish that some would call large sardines (fish nomenclature is very vague sometimes, LOL) that has been run, via conveyor belt, through a smoker, to impart flavor (unbelievable, to die for, flavor, IMHO), but then it's cooked in the can to preserve it. It's canned in water and is quite moist and you should try it.
If the smoke does, in fact, aid in the preservation process, can you tell me the mechanism by which it does that?
As much as I love beef jerky, I have to think that fish jerky would be so much more tender to eat. The "bite" is always how I judge jerked beef and it's rarely easy for me to bite off and chew. The sound of that skin crunchin' as you chewed it had my mouth waterin'!! Can you boil that and reconstitute it into a softer form that could be added to Ramen or something like that?
The smoke does help with preservation as it’s anti microbial. And yes, absolutely you could reconstitute it and add to soups or whatever.
@@clayhayeshunter Thanks for the response and I'll mark that as the thing I learned today!
👍👍👍
Got some inspiration to build a smoker. If you plan any videos on smoking meat, I’m really interested to learn more about it.
Great Information. Subscribed. From the 👍. Best
Thanks for the sub!
You got me hungry now, but I don't have any smoked fish around!!!
Go get some!
Fresh mullet is my favorite with the crispy tail. People just don't know what they're missing.
Would love to see your fellet technique to keep both flanks attached to the tail.
Just like the original natives did nice and simple
Up here in Michigan we smoke everything 😊
Excelent, as always! 👍 Thanks for sharing! One more thing... It's been probably told or writen somewhere, but I can't find it... What's that Bowie you're using?
I think he said it was from the Montana knife company in a previous video
That’s the one
Great instruction video! What kinds of peeled barks are you recommending for this rough cordage?
Should you bring the fish up to temp at the beginning or end or the smoking process?
7:51 Cool ass dog 😊
O amigo ta tecendo uma manhadeira. Semelhante aqui no Amazonas
Delish
Only TH-cam channel I'll watch. Thank you Clay. What knife is that? I'd like to try it out.
That's the "Marshall" bowie from Montana Knife Company. You can get a similar knife on a budget from ESEE
It’s the Marshal from Montana Knife Company
Thank you I actually live in Montana. I appreciate your content. Only channel worth watching, seriously. I really would love to spend a month or so with you and my daughter to really get primitive bow making down. Thanks again take care.
👍🏻
How do you like MKC's ball bearing steel vs. magnacut? I haven't seen much on that monster they call a bushcraft knife that I'd have considered a survival knife, but I kinda want it just for the hell of it.
I don’t think I’ve ever used a magnacut blade.
@@clayhayeshunter MKC needs to remedy that; I've seen them send knives to reviewer channels with equal or fewer subscribers and they're largely doing novelty "tests". It would be great to see it in use it in real world bushcraft. I have their Stonewall Skinner in magnacut and it's fantastic. Skinned and processed a buck without a touch up and still shaving sharp at the end, which is more than I can say for any other steel. But at their cost, I haven't pulled the trigger on a bushcraft oriented magnacut knife. Other channels give it rave reviews for bushcraft, but these channels are mostly hacks compared to what you do.