Mock Salmon
Mock Salmon offers a tangy, savory flavor reminiscent of traditional salmon dishes, perfect for fish lovers and those seeking a flavorful, plant-based alternative. Great for appetizers or main courses.
Ingredients
Instructions
- Fillet the fish; wash and dry, then cut into 1 1/2 inch pieces.
- Combine salad oil, white vinegar, and salt; mix well.
- Add the mixture to each quart jar containing fish pieces.
- Seal the jars and process in a pressure cooker at 15 pounds of pressure for 1 hour and 15 minutes.
Tips & Substitutions
To achieve the best flavor, use fresh Northern fish, but if unavailable, you can substitute with other white fish such as cod or haddock. Adjust the salt according to your taste preference, especially if using salted fish. For a tangier profile, consider adding a splash of lemon juice to the marinade mixture. If you enjoy pickled flavors, this recipe pairs beautifully with Jellied Beet And Pineapple Salad.
Serving Suggestions
Serve mock salmon chilled or at room temperature as a delightful appetizer or as part of a light meal. It pairs well with crusty bread, a fresh salad, or even as a topping for crackers. For a complete meal, consider serving alongside Sauerkraut Carrot Salad for a refreshing contrast.
Storage & Reheating
Store the sealed jars in a cool, dark place for up to a year. Once opened, keep the mock salmon refrigerated in an airtight container and consume within a week. To reheat, gently warm in a pan over low heat or microwave in short intervals to maintain moisture without overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Mock Salmon contains roughly 13 calories, with 0g protein, 2g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 1069mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but make sure to thaw it completely and pat it dry before filleting and cutting. This helps maintain the texture and flavor of the fish during the canning process.
How can I ensure my jars are properly sealed?
To ensure proper sealing, use new lids and check for any imperfections on the jar rims before sealing. After processing, let the jars cool completely, and check that the lids are concave, indicating a good seal. If the lid pops back when pressed, it did not seal properly.
What should I do if the fish has a strong odor?
If the fish has a strong odor, it may be past its prime. Fresh fish should have a mild scent. If you're concerned, soak the fillets in a mixture of water and vinegar for about 30 minutes before proceeding with the recipe to help reduce any strong fishy smell.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).