We are an Oyster Farm Our Fishery is on the shore of Pyefleet Creek on Mersea Island off the coast of Essex, where oysters have been farmed since Roman times. Our oysters lay on the river bed roaming with the mineral rich, brackish tides. We have been smoked oysters healthy oysters and shellfish to the top restaurants, hotels and to your door for over 54 years. We pride ourselves on only supplying the finest quality seafood both from our own river and further afield.
The others include it with general fish. Bernardin Complete Book of Home Preserving. Most people new to pressure canning would probably be surprised to see that the processing times for fish and seafood can be more than those for meat. 100 minutes for fresh, and 110 minutes for smoked. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure. Salmon and other finfish are also reservoirs for Clostridium botulinum, in particular type E botulinum.
Salmon and other animals ingest botulinum spores resulting in the spores being present in the intestinal tract of the animals. Finned or shell-bearing creatures taken from salt or fresh water are right up among the front-runners in the botulism sweepstakes. Add to this that in general they are the most perishable of all fresh foods and have great density of texture, and you see why fish and shellfish require faultless handling and longer Pressure-processing than do other foods that are canned at home. So Easy to Preserve, the USDA Complete Guide, and many branches of the Cooperative Extension System.