Canned Smoked Oysters

[Chasin' Dreams]

Wow has the price of canned smoked oysters ever gone up. I remember looking at St Jeans a few years back and they were around $70 for 12 cans. Now they want $143 for 12 cans!!!

Anybody know of any other smoke house on the island that does a really good job with canned smoked oysters sourced from our waters?

I found Sawmill Bay and ordered some from them cause they offer free shipping but still they are very pricey at $110 for 10 cans. Almost the same price as St Jeans but Sawmill offers free shipping.

Have contemplated smoking and canning some myself but not sure if I trust getting a good supply of them on the mainland. Maybe when I'm over on the island I'll giver' a go though.

Anyone had good success smoking their own fresh oysters? If so please explain your brine method ie dry or wet etc.. I see the common brine the canners use is just oyster nectar, sugar, salt.

 

[Flounder_pounder]

Did you end up smoking some? I’m also curious if anyone here has done this at home. I see Hank Shaw has a good looking recipe I’d like to try…. https://honest-food.net/smoked-oysters-recipe/ I’ve had good luck with most/all his recipes I’ve done..

He vacuum seals & freezes to retain texture, but I’d like to pressure can. His other post on mussels talks about how pressure canning messes up the texture…. Curious if it would be the same for oysters

 

[ClintR]

Posted in the other oyster thread:

Never tried canning them but after they’re done, vac seal and you can freeze them without them turning to mush.

Bottle of Chinese cooking wine, cup of low sodium soy sauce, pepper, garlic powder and onion powder to taste, oysters in their juice. Marinade for 24-36 hours and then smoke til the doneness you like. Toss on olive oil and mmmmm.

 

[Chasin' Dreams]

Did you end up smoking some? I’m also curious if anyone here has done this at home. I see Hank Shaw has a good looking recipe I’d like to try…. https://honest-food.net/smoked-oysters-recipe/ I’ve had good luck with most/all his recipes I’ve done..

He vacuum seals & freezes to retain texture, but I’d like to pressure can. His other post on mussels talks about how pressure canning messes up the texture…. Curious if it would be the same for oysters

Haven't made any yet. Spring time I will though. The texture of canned smoked oysters is fine. Not sure what he means about that.

 

[Chasin' Dreams]

Posted in the other oyster thread:

Never tried canning them but after they’re done, vac seal and you can freeze them without them turning to mush.

Bottle of Chinese cooking wine, cup of low sodium soy sauce, pepper, garlic powder and onion powder to taste, oysters in their juice. Marinade for 24-36 hours and then smoke til the doneness you like. Toss on olive oil and mmmmm.

I replied to your comment on the other thread as well.

That sounds like a great marinade. When I make my first batch I'm gonna do a few different marinades to try out and yours will for sure be one of them. When I do I'll make a post on the forum showing how it goes.

 

[ClintR]

I replied to your comment on the other thread as well.

That sounds like a great marinade. When I make my first batch I'm gonna do a few different marinades to try out and yours will for sure be one of them. When I do I'll make a post on the forum showing how it goes.

You will be pleasantly suprised. They’re super awesome. I did around 300 last time and they turned out great. But be sure to use low sodium soy sauce as they can be a little salty if you don’t.

 

[ClintR]

I replied to your comment on the other thread as well.

That sounds like a great marinade. When I make my first batch I'm gonna do a few different marinades to try out and yours will for sure be one of them. When I do I'll make a post on the forum showing how it goes.

Not sure if all chinese cooking wines are equal but this is what I use

 

[Chasin' Dreams]

Not sure if all chinese cooking wines are equal but this is what I use
View attachment 113399View attachment 113400

Right on thank you. I'm not sure if they are all comparable as well. I know I do have some though. Will giver' a go.