Smoking Fish for LONG TERM Food Storage | Catch & Cook
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- Опубликовано: 29 мар 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
Just outside Hillsborough State Park was a guy who'd sell freshly smoked mullet. We'd go home, eat half by itself, and make the rest into a dip to eat with crackers and tabasco. Good times as a kid.
I want Clay on my team when SHTF. He's a walking survival encyclopedia!
So is RUclips!... 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.
You can be too! There are tons of cheap books on Amazon for when there is NO Internet to watch these videos. Practice makes perfect and honestly it doesn't take long to learn these things. I'm trying to motivate all I can to get outside, even if in your yard and try some of these things and teach yourselves! Will be surprised of what y'all are capable of! Much much love from LA. (Lower Alabama).
Confederate soldiers called smoked mullet "Biloxi Bacon". They ate it for breakfast almost every day. I personally love smoked mullet!
Young man, you are one smart cookie. I had great granny's and grampies that were smart like you are. Someone spent time teaching y'all and you were a good student. I feel better knowin' y'all are out there passing it on. If no one has told ya in a bit, y'all did fine. Real good.
7:30 Fruit or nut woods are good here too. Birch & maple also work well for smoking if it's not too seasoned.
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...
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 👍
Clay. You provide such a valuable channel for many who may need this vital information.
Best video on smoking fish I've seen yet. Thank you.
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.
@@Matthew_T23 thanks I was wrong in my thinking. I did retract that. I need to do more research.
Excellent content as always Clay
Wow, you made me really craving for thar fish😋, nice one again.
Super helpful and informative, I’ve always wanted to learn how to do that 👍🏽
Glad it was helpful!
Thanks Clay. You are one of the best.
You live what you do 👍
I appreciate that
I love how you showed the processes of making make shift rope from the bark. It's the sort of thing that as a non survivalist always seemed like... where did they get rope?
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
💡
Just subscribed. This is the most relevant survival channel on RUclips I've found. And I found it by accident.lol thanks for sharing this great knowledge.
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.
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.
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!
Like your smoker! Hillbilly style! Bet it was good! I'll try it with rainbow trout! Enjoyed the vedio!
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.
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.
Love the vids!
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!
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
This was excellent! Thanks brother
This video came at the perfect time, wanted to do some of this this spring
Best idea I’ve seen on youtube in days
Our ancient ancestors don't get the respect they deserve!
Thanks for the video!
This is my 1st time seeing your channel….you’re awesome…I’m from southwest Alabama and I would love to see your cast net video!!!
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!
Awesome vid.
Ive learned more about survival from clay hayes than anybody else
Well i always give you a thumbs up mate because your videos are so interesting .Absolutely loved this one .Thankyou.😎👍 all the best.
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!
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.
Very nice setup. Thanks 😊for
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!
Excellent vid!! 👍🐟 😋
Great content, ty sir!
Awesome tips sir. As always really enjoyed the content.
Good demonstration of netmaking! Knitting a net looks easy, but thats always the case, when you know what youre doing. Greets from germany
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?
Brilliant, thanks
Glad you liked it!
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 !!😀
Man that's doing it right, good job
Another excellent informative lesson on minimalist survival. You the man Clay!
Glad you enjoyed it
Nice work
Fish jerky, nice!
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 😉
Your dog is adorable
Top shelf.
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.
Great video, one correction. Both fresh and salt water fish harbor parasites that can affect us but fresh water fish can be contaminated with bacteria that can mess us up if consumed raw so you're right about eating freshwater fish raw.
Impressive
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
"Good Stuff," merci. I Know Some Of This, Too.
I've done this with fresh water fish. Yes a little high heat at first for a short time, and then smoldering till it's done. I used catfish, blue gill, sheepshead, and a sucker. All tasted great like this. I do this out kayak camping alot simply because I can't bring a lot with me and this keeps a good week no problems. Add a little to some nettles wild garlic and other finds and you have a delicious nourishing soup
Well done! Rrrrr...😊 might give a try , thanks for sharing
Go for it!
I didnt know that,interesting. Great, thanks!
Wigwam thank you man 😉🇬🇧👍
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.
Great video, surprised a lucky raccoon didn’t roll up on that overnight 🦝
Man, you are a survival wizard!
Looks amazingly tasty!
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.
Aw hell yeah, i just learned how to smoke fish in the woods 💯 cool af
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
Damn, i never knew i wanted smoked fish so bad. Awesome video.
Makin’ me hungry, Clay 😉
Tasty 👌🏼 Need a little cold tasty beverage to go with that
Oh yes!
Thank you for sharing this information,by far the best video on smoking fish. Thank again.👏👏👏👏👏👏👏🍺🍺🍺🍺🍺🍺🍺🍺🇺🇸🇺🇸🇺🇸☮️☮️
Thanks! Great stuff
Glad you liked it!
In Australia we use teatree for smoking fish. The taste is unbeatable. We also call the teatree the “paper bark tree”
That sounds lovely.
That’s a cool video
Looks good
great vid
Got some inspiration to build a smoker. If you plan any videos on smoking meat, I’m really interested to learn more about it.
Whats incredible is if you control the duration and heat range you can preserve all the essential oils in the fish without wasting them into the fire and eventual loss to soil.
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.
🔥
Great instruction video! What kinds of peeled barks are you recommending for this rough cordage?
Drooling now
Marinade your red or white meat with salt and vinegar and dry it to preserve (they survived with that in the Boer War in South Africa), then you have biltong which is protein packed, nutritious and delicious and can be stored long term so its excellent for preppers.
Smoked mullet and Cajun boiled peanuts is a roadside delicacy
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😮
Great Information. Subscribed. From the 👍. Best
Thanks for the sub!
Great video. Man I like that knife, what kind is it?
This kind of smoker was how I was taught to smoke fish. It lets the meats dry better, too.
You can cut slits in the meat down to the skin and it should help dry it out faster.
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
👌
"Smoking process here in the Philippines is called Ti-napa, but if you make it butterflied cut, it is called Daing."
I could taste this video
Do you know what kind of tree that was that you made the poles for the smoker out of? I didn't recognize it, but liked the way the bark made excellent cordage. My only guess was maybe vine maple, as that seems like the closest thing I'd have up here in north Idaho.
Hey clay im 19 years old and im really into bushcrafting but i have no idea how to get started do you have any advice?
If you I have access to a forest, go there. If you don’t, figure out a way to get it. Pick a skill and practice. Don’t be afraid to fail.