Canning walleye, perch and crappie

[dubob]

I've been wanting to give it a try since I started canning kokanee last year, so this coming week, I'm doing it. Anyone have any experience bottling these type of fish? I know it's basically like bottling kokanee but since the kokes were smoked I did not add any seasoning, what seasoning would work best for walleye, perch and crappie? Or do I even need any seasonings?

Curt,

You don't NEED to add anything unless you want to enhance the flavor of the fish.  I normally add 1 teaspoon of Morton's Season-All to every bottle of any meat I bottle.  That's it.

I have also experimented a little and added 1 Tablespoon of some flavored salad dressing - like Catalina or Russian.  I couldn’t taste the flavor when I mixed the finished product with mayo and a bit of spicy relish to have on a sandwich or on crackers.  If I did it again, I would probably bump it up to 2 Tablespoons of the salad dressing in each bottle.

Probably your best bet in starting out would be to just add 1 teaspoon of salt or a salt product like Season-All.  I would suggest, if going the straight salt route, that you use a kosher salt or pickling salt which are additive free.

And I'm volunteering to help you sample the SECOND batch you do providing the first batch doesn't have any detrimental effects on you.