Smoking Fish for LONG TERM Food Storage | Catch & Cook

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.

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

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!

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!

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

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.

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

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

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.

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!

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.

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

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.

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.

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

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

I appreciate this breakdown.

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

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.