Spiced and Pickled Seafood Pickling with vinegar and spices is an ancient and easy method of preserving seafood. Commercial processors pickle only a few seafood species, but you can pickle almost any seafood at home. Refrigerate seafood during all stages of the pickling process. The fisherman's catch, if properly preserved, can be a welcome addition to family meals over a period of several weeks or months. Smoking is an excellent way to preserve fish that you don't plan to eat right away.
Fish is smoked as it dries over a smoldering fire.
When you catch fish, handle the fish with care to avoid bruising and exposure to sun or heat. Bleed the fish immediately after catching to help increase storage life. Rinse fish and keep iced, refrigerated, or frozen. Drying Jerky Jerky can be made from almost any lean meat, including beef, pork or venison. If made from pork the meat must be treated to kill the trichinella parasite before it is sliced and marinated.