Smoking Fish for LONG TERM Food Storage

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Smoking Fish for LONG TERM Food Storage | Catch & Cook

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4 ай бұрын

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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Пікірлер: 410

@garypage9515 4 ай бұрын

I lived 35+ years in SW Florida, and I can attest to the fact that smoked mullet is wonderful!!

@brianOcurradhin 4 ай бұрын

Love smoked mullet here downunder

@chuckbrueck3125 4 ай бұрын

Mullet gizzards..😋

@JPMerolla001 3 ай бұрын

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.

@Procedurallydegeneratedjohn 2 ай бұрын

Aldays in srq had the best mullet ive tasted. Havent had it in 13 years but it was damn delicious

@jeffgoode9865 2 ай бұрын

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.

@haroldbleemel8537 4 ай бұрын

I want Clay on my team when SHTF. He's a walking survival encyclopedia!

@inmyopinion6836 2 ай бұрын

So is KZfaq!... 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.

@ihaveawokenhaveyou665 2 ай бұрын

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).

@adamblackman6660 Ай бұрын

You would be on his team, if you’re lucky 😂

@DDan61 4 ай бұрын

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!

@clayhayeshunter 4 ай бұрын

Many thanks

@JayCWhiteCloud 4 ай бұрын

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!

@clayhayeshunter 4 ай бұрын

Great info! Pinned for the benefit of others.

@davidjacobs828 4 ай бұрын

@@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.

@JayCWhiteCloud 4 ай бұрын

@@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...

@JayCWhiteCloud 4 ай бұрын

@@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...

@JayCWhiteCloud Ай бұрын

@@jamig.7254 Hello JamiG...Sorry I did not see this sooner... There is "brining" (lots of different receipts online to try or experiment with to your own taste)...and then there is a "brine blanch" just as I described it in my post. As for the "brine" strength, that can very greatly from receipt to receipt, the cut of meat (or size of fish) and the intended application...There is not "one solution" to this. Some do not brine at all and only topically salt the meat before smoking, while others only smoke the meat and then may "salt pack" it as I described...More questions welcomed if you have them or specifics I may have missed...

@misanthrophex Ай бұрын

I like your style. No bs, no time wasting, straight to the point.

@darrelljanssen588 3 ай бұрын

Confederate soldiers called smoked mullet "Biloxi Bacon". They ate it for breakfast almost every day. I personally love smoked mullet!

@StonedDragon-kj1di Ай бұрын

I never knew that you can eat those

@lexheath8276 29 күн бұрын

@@StonedDragon-kj1di I tried frying it once and it turned into mush. Someone else may know how but not me.😂

@jamesspencer1997 10 күн бұрын

I lived in Biloxi for 6 years and have been living in Gulfport for about 5 years. Gotta love that smoked mullet, the flounder is awesome and on a good day you can fill a 6l5 gallon bucket of shrimp with a casting net at the old marina in Biloxi.

@jamesspencer1997 10 күн бұрын

@@lexheath8276you don't want to ever freeze em and process em as fast as you can once out the water. .

@KoniB. 2 ай бұрын

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.

@Sharkdog11b 4 ай бұрын

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.

@outdoorloser4340 4 ай бұрын

Now that's how you get some top quality long term preserved meats 👍

@ReichenbachEsq 6 күн бұрын

Clay Hayes is a world class gentleman & bush crafter! 🇺🇸

@dinoquintana4319 Ай бұрын

Clay i really appreciate the fact that you are a total bad ass and the fact that you are a highly educated man.there are more of us out here than most people would expect.you are and would be a great teacher as you are clear,articulate, and to the point. Keep up the great work.some times my caps key doesn't work

@WilkenWilkins Ай бұрын

My smoked fish has lasted me 47 years!!!! I’m still stranded in the Sahara Desert, but I managed to build a cell phone 5 years ago.

@MaxOrDieYT 7 күн бұрын

Best of luck, hope you make it out😊

@autorepair2321 6 күн бұрын

U already in heaven with us all

@mikecypret1045 2 күн бұрын

😂😂😂

@skoolzone Күн бұрын

You can build a cell phone but not way out of the Sahara come on man what are you with the Biden administration

@andygossard4293 4 ай бұрын

Clay. You provide such a valuable channel for many who may need this vital information.

@jerryskidlsd 2 ай бұрын

Best video on smoking fish I've seen yet. Thank you.

@ghostsniper2099 4 ай бұрын

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.

@3passa 4 ай бұрын

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!

@clayhayeshunter 4 ай бұрын

Thanks for watching!

@pl4tonium110 4 ай бұрын

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

@clayhayeshunter 4 ай бұрын

💡

@matalostodos Ай бұрын

Here’s how inventions work -trying to do something else, and this happens. Like when the intentor smokeless gunpowder had nitic acid all over his cotton apron, went near a flame and pooof, the apron disappeared. This is “cordite”. Or another example, someone recooked their flat cakes, left it too long and it became a biscuit. Equally, the chinese used fireworks to scare horses. How many centuries did it take to make it into a cannon? Sometimes people don’t catch on quick, too.

@rudolfvalacegerna9184 2 ай бұрын

"Smoking process here in the Philippines is called Ti-napa, but if you make it butterflied cut, it is called Daing."

@jonathanbennison9220 4 ай бұрын

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.

@rudamchu 4 ай бұрын

Excellent content as always Clay

@r.tomrobison8307 4 ай бұрын

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.

@r.tomrobison8307 4 ай бұрын

@@Matthew_T23 thanks I was wrong in my thinking. I did retract that. I need to do more research.

@hannes0000 Ай бұрын

Fresh meat is better when you have time to cook but smoking acts like drying also, which preserves food for long time.

@Omaba_Baba 2 күн бұрын

We need classes of this for young boys and girls of FL. Like a FL Bushcraft Scouts thing.

@salimufari 2 ай бұрын

<a href="#" class="seekto" data-time="450">7:30</a> Fruit or nut woods are good here too. Birch & maple also work well for smoking if it's not too seasoned.

@garyvee6023 Ай бұрын

Apple tree wood. 😋😋😋

@MrGaza74 4 ай бұрын

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.

@clayhayeshunter 4 ай бұрын

I appreciate that!

@jasonpercy184 4 ай бұрын

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.

@maxie1dog 3 ай бұрын

Mrs. Peter's Fish Dip. Yum.

@johnnyg6380 4 ай бұрын

Thanks Clay. You are one of the best. You live what you do 👍

@clayhayeshunter 4 ай бұрын

I appreciate that

@dereknichols3408 4 ай бұрын

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

@francdejong 4 ай бұрын

Wow, you made me really craving for thar fish😋, nice one again.

@QuesttogetontheAloneShow-qq3cz 4 ай бұрын

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.

@KenyaLift 4 ай бұрын

Super helpful and informative, I’ve always wanted to learn how to do that 👍🏽

@clayhayeshunter 4 ай бұрын

Glad it was helpful!

@stephencarmichael5156 4 ай бұрын

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.

@RnRMonster 3 ай бұрын

Them alewives is oily 😉

@loriekaczmarek9788 2 ай бұрын

Just subscribed. This is the most relevant survival channel on KZfaq I've found. And I found it by accident.lol thanks for sharing this great knowledge.

@user-rc3ru1dr8m 6 күн бұрын

Hello, I'm from Russia, I watch your videos, I really like them (Привет я из России, смотрю ваши видео, мне очень нравится )

@user-wz6cf3fo1z 18 күн бұрын

Thank you for sharing!

@erictred4529 Ай бұрын

Thanks Clay for sharing your expertise your gonna save someone's live someday! Great survivalist bro !

@ericpeterson5269 4 ай бұрын

This video came at the perfect time, wanted to do some of this this spring

@Dirk_Mcgurk 4 ай бұрын

you never fail to teach me something.

@Dirk_Mcgurk 4 ай бұрын

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.

@clayhayeshunter 4 ай бұрын

That sounds correct. Some saltwater fish will have worms but they don’t transmit to humans.

$@soonerfrac4611$

@soonerfrac4611 4 ай бұрын

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.

@clayhayeshunter 4 ай бұрын

Never thought of that

$@soonerfrac4611$

@soonerfrac4611 4 ай бұрын

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.

@HedgeapleJoe 4 ай бұрын

Thanks for the video!

@JanKonradPenaflor 23 күн бұрын

Google says fish should be cooked at an internal temperature of 145°F (63°C). I love your content!

@siempreseagull2 6 күн бұрын

I would think a smoker would get that hot. We make jerky at 165.

@dantousignant5374 2 ай бұрын

Best idea I’ve seen on youtube in days

@inmyopinion6836 2 ай бұрын

Our ancient ancestors don't get the respect they deserve!

@DedicatedSpartan 18 күн бұрын

I appreciate this breakdown.

@Lou.B Ай бұрын

Very instructive! Thank You!

@-vitogt 4 ай бұрын

Ive learned more about survival from clay hayes than anybody else

@EdPresley 2 ай бұрын

This was excellent! Thanks brother

@Justsay_n Ай бұрын

I grew up in Pensacola, FL, and in the 70's, we ate smoked mullet very often. So good!

@NathanGenzer-fw4jp 4 ай бұрын

Love the vids!

@JPMerolla001 3 ай бұрын

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.

@clayhayeshunter 3 ай бұрын

You can do it!

@ericsmathe 3 ай бұрын

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!

@andreaslange8256 3 ай бұрын

Great content, ty sir!

@quakslikeaduck 4 ай бұрын

Love these oldschool/natural ways to make things. Just like the tanning your own hide video you did. Thanks for sharing

@clayhayeshunter 4 ай бұрын

Thanks for watching!

@fredsoltveit8453 4 ай бұрын

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 !!😀

@levendil14 2 ай бұрын

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?

@mountainmancaraway6431 4 ай бұрын

Another excellent informative lesson on minimalist survival. You the man Clay!

@clayhayeshunter 4 ай бұрын

Glad you enjoyed it

@Fishy1764 4 ай бұрын

Well i always give you a thumbs up mate because your videos are so interesting .Absolutely loved this one .Thankyou.😎👍 all the best.

@quinntheeskimooutdoors6234 3 ай бұрын

Very nice setup. Thanks 😊for

@anthonysuski9248 3 ай бұрын

Excellent vid!! 👍🐟 😋

@loriekaczmarek9788 2 ай бұрын

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

@cosmichappening1712 2 ай бұрын

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?

@deca12351 Ай бұрын

Great video !! Thanks !!

@Gregory-qu1ct 4 ай бұрын

Fish jerky, nice!

@barrywilliams17 3 ай бұрын

Awesome vid.

@BRALVisuals Ай бұрын

Thank you sir

@charlesoleary3066 4 ай бұрын

Brilliant, thanks

@clayhayeshunter 4 ай бұрын

Glad you liked it!

@HowardMelton-gp9hn 2 ай бұрын

Thanks! Great stuff

@clayhayeshunter Ай бұрын

Glad you liked it!

@Mike-yl3kl 4 ай бұрын

Top shelf.

@Swineflu-jm7wx 3 ай бұрын

Your dog is adorable

@Levikrw Ай бұрын

Dude! I am blown away by your channel! It is criminal you only have 600 subs

@ginoperri2090 Ай бұрын

Bravo Un bel video. Complimenti

@mikecypret1045 2 күн бұрын

Very informative sir......ty 😊❤

@Wblair8772 4 ай бұрын

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.

@liamst3879 Ай бұрын

That smoked fish looks really great!

@freeze0time_VeryReal 3 ай бұрын

found your channal just know and it has me bingewatching already, thanks for the great content 👍

@Lagassejames Ай бұрын

Grew up in a fishing community in west coast Florida, mullet is still my favorite fish to smoke. It might be because I grew up with it but I love it and I smoke mullet often as well as other fish. I miss the roadside stands that used to pop up every fall when I didn’t have time to smoke my own.

@Robjay1795 3 ай бұрын

Good demonstration of netmaking! Knitting a net looks easy, but thats always the case, when you know what youre doing. Greets from germany

@QuesttogetontheAloneShow-qq3cz 4 ай бұрын

Awesome tips sir. As always really enjoyed the content.

@ddoherty5956 4 ай бұрын

Wigwam thank you man 😉🇬🇧👍

@donwaldroopoutdoors3665 4 ай бұрын

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

@donwaldroopoutdoors3665 4 ай бұрын

Oh yeah have a great easter

@fishingwithyeng5886 2 ай бұрын

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.

@cdogallen7143 4 ай бұрын

Man, you are a survival wizard!

@finnafishfl Ай бұрын

Real florida man stuff here. Good shit. subbed

@anibalmasneri7994 4 ай бұрын

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

@michaelmello9510 3 ай бұрын

Nice work

@genecrim1891 4 ай бұрын

Looks good

@rexrodecolt 3 ай бұрын

I didnt know that,interesting. Great, thanks!

@malthus101 4 ай бұрын

Looks amazingly tasty!

@jonathanwilkerson5905 2 ай бұрын

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!!!

@st3vefrog145 4 ай бұрын

Aw hell yeah, i just learned how to smoke fish in the woods 💯 cool af

@TemplarX2 14 күн бұрын

The fish look amazing.

@SurvivalHunting Ай бұрын

great video, knowledge

@gailasbury9978 4 ай бұрын

Makin’ me hungry, Clay 😉

@B-leafer 3 ай бұрын

Impressive

@kat4721 Ай бұрын

I wish I can taste it too, it looks great!

@Orville-sw1cg 2 ай бұрын

Like your smoker! Hillbilly style! Bet it was good! I'll try it with rainbow trout! Enjoyed the vedio!

@germancericos8068 Ай бұрын

Very good video!

@jorbeab1380 4 ай бұрын

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.

@clayhayeshunter 4 ай бұрын

Been practicing that one.