Can Pemmican Be Made With Fish?

Making Pemmican with Fish: Key Considerations

When making fish pemmican, you’ll want to use fatty fish such as salmon or mackerel. These fish have high fat content, which is crucial for creating a rich and energy-dense pemmican. For every pound of fish, you can expect about 20-25% fat content.

Fish Pemmican Recipe

To make fish pemmican, you’ll need the following ingredients:

• 1 pound of fatty fish (such as salmon or mackerel)
• 10% of the fish weight in fat (such as beef tallow or coconut oil)
• 10% of the fish weight in powdered milk or other dairy product
• A pinch of salt

First, cook and dry the fish. Then, grind it into a fine paste using a food processor or blender. Mix in the fat and powdered milk, and heat the mixture until it reaches 180°F (82°C). Stir constantly to prevent burning. Once the mixture is hot and smooth, pour it into a shallow pan or tray and allow it to cool and solidify. Once solidified, break it into small pieces and store them in an airtight container.

Tips for Working with Fish Pemmican

Fish pemmican can be more prone to spoilage than traditional pemmican due to its higher moisture content. To mitigate this risk, it’s essential to store fish pemmican in an airtight container and keep it in the refrigerator at a temperature below 40°F (4°C). You can also add a small amount of vitamin E oil to help preserve the pemmican. Additionally, consider using a dehydrator to dry the fish before making the pemmican, as this will help reduce the moisture content and make the pemmican more stable.