THE CAPTAIN'S RECIPES (NOW THAT YOU CaUGHT THEM WHAT NEXT?)

• Filet and skin fish (No need to worry about removing bones they will cook up in the canning process and are actually a good source of calcium.)
• Fill pint jar half full with fish than add:   
• 1/2 teaspoon pickling salt 
• 1 teaspoon ketchup   
• 1 teaspoon cooking oil   
• 1 teaspoon vinegar  
•  Finish filling jar with fish and seal
• Pressure cook 100 minutes at 10 lbs. pressure. 
• Let cool.    
•  (an 18 lb. salmon will yield approximately 8 pints.) 

 A CAPTAIN'S FAVORITE IS TO REPLACE THE KETCHUP WITH BBQ SAUCE AND ADD A SMALL PIECE OF SMOKED SALMON TO EACH JAR.

Take one filet of salmon lay on tin foil and curl up the edges to make a boat.  

Than sprinkle a dash of salt and pepper to entire filet to taste.

Lightly cover filet with brown sugar (optional)

Cover the filet generously with ranch dressing (I like Hidden Valley©)

Heat grill to 350° and place tin-foil and filet on rack.

Cook for about 30 minutes covered.

Periodically check the heat keeping it close to 350°

Check the fish with a fork and see if the filet flakes open.

• Make a brine  
• 2 1/2 to 3 gal water
• 2 1/2 cups salt or enough salt to float an egg   
• 2 tbsp paprika   
• 4 to 8 fillets  of salmon chunked  
• Let salmon soak in brine for 12hours   
• Prepare smoker grills by cleaning and spraying with nonstick cooking spray
• Add salmon to grills do not wipe dry
• You can coat salmon with a rub. i like covering with brown sugar or "luzianne©" cajun seasoning
• Start smoker and add grills with salmon   
• Smoke with apple or cherry wood 
• Smoke at 140° to 160° for the first 2 hours   
• Increase heat to 180°to 200° for 1 hour   
• Decrease heat and smoke one more hour  
• Let cool and enjoy

• You can use any left over salmon from the grill, baked, or canned.
• Remove all bones and crumble into a bowl.
• Add mayonnaise to desired creaminess.
• Next add 1/2 to full pack of lipton© onion soup mix to your taste.
• Spread on crackers and enjoy. 
• For a little added flavor try adding a chunk of smoked salmon to your spread