- Feb 28, 2011
- Reaction score
O.k., I get plenty of fresh fish out here, and I do take advantage as much as I can. But one thing I had discovered years ago was the incredible canned tuna in good olive oil that you get in Spain, and I have to admit to a weakness for good canned tuna. Since I get fesh tuna here for reasonable prices (cheaper than the cans from Spain...), I wanted to give it a try and can some myself. Has anyone done that? The process seems pretty straightforward with a pressure cooker, just wondering what kind of olive oil you use and what kind of additions make it even better - garlic, herbs, peppers? And while we are at it, does it make sense to can any other fish? I haven't seen canned opakapaka or opah before...