Join Slow Food Seattle and Jeremy Brown, fisherman and fish canner extraordinaire, on Sunday, November 28th to learn how to can your own fish. Jeremy will be coming from Bellingham with everything we need to preserve our own delicious and nutritious, locally caught albacore tuna in canning jars to see us through until the 2011 albacore fishing season.
**The tuna canning will be all day process – it’s your choice to attend in the morning or afternoon but allow yourself at least an hour to share in the work of canning the tuna (or stay all day)! We have space for 30 people over the course of the day to share the labor.**
To RSVP, please email us at firstname.lastname@example.org with the following:
- Phone number
- How many flats of canned tuna you want to reserve.
Bring cash or check with you to the event. We won’t ask for prepayment but make sure to let us know if you need to cancel your reservation to take part in the event so someone “can” come!
Wild Pacific Albacore has been in the news for all the right reasons – topping the Monterey Bay Aquarium’s Super Green List and on National Public Radio in a feature on the growth of micro-canneries in the Pacific Northwest. You can look for canned albacore tuna at your favorite food co-op or fish market or join us at Gourmondo‘s catering kitchen to can your own albacore to stock your pantry.
How much will it cost?
Flats of 12 half pint jars of albacore will be sold to participants for $57/flat, a cost of $4.75/jar. To start we’ll limit sales to 6 flats max/person. Any flats not reserved can be bought first come first serve by the folks who attend the canning event.
What will Jeremy bring?
- 1,000 pounds of Albacore tuna that was caught of the Washington coast this fall
- A pallet of half pint canning jars
- Olive oil & sea salt
- A secret yet everyday ingredient that makes this the best tuna ever – you’ll have to come to find out what it is! Rest assured, we don’t know anyone who is allergic to the secret item.
- Pressure canners
- Propane cookers to heat the pressure cookers
- The know-how to pull this all off!
What do you need to bring?
- An apron if you wear one
- Sharp knife
- Plastic cutting board (a wood board might come away tuna scented!)
- Whatever you need to stay hydrated…maybe a snack if you’ll be hungry
What should I expect?
- To make it easy, Jeremy will pre-cut the albacore in to steaks.
- Rinse the tuna steaks
- Trim skin & cut the tuna into jars size pieces
- Stuff tuna into the half pint jars
- Add oil and a pinch of salt
- Wipe the jar rims and top with lids
- Pressurize the finished jars under Jeremy’s expert and safe supervision
- Take home jars and eat tuna with the pride of knowing you supported a local fisherman
Special thanks to Gourmondo Catering for hosting Slow Food Seattle at their catering kitchen (309 South Cloverdale Street, Suite B-24, Seattle).