Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

Atlantic Herring
(Clupea Harengus)

Pacific Herring
(Clupea Harengus)



  • Herring, etc (approximately six inches long)
  • 1 cup water
  • 3 tbsp mustard
  • 1 tsp canning salt
  • ½ tsp lemon juice

If you are using herring or other fish that is over 6 inches long, it is best to scale the fish. This scaling will improve the eating as scales get stuck in your teeth and really add not improvement to the end product. Remove heads and viscera. Pack the fish into your canning jars.

Make a mixture of the following:
1 cup water and 3 tablespoons of mustard. Mix well and pour into the glass jars containing the fish. Bring the water/mustard level to about ¾ up the jar. Add to each jar 1 teaspoon of canning salt and ½ teaspoon of lemon juice. Cover all of this with vegetable oil leaving about ½ inch space from the top of the jar. Cook in a pressure cooker for 70 minutes at 15-pound pressure.

Click here to translate this page into several different languages


Dungeness Crab--- King Crab---Snow Crab--- Blue Crab--- Lobster--- Salmon--- Octopus--- Tuna--- Mackerel--- Herring

Seaurchin--- Monkfish--- Geoduck--- Shrimp--- Oysters--- Tuna-Roe--- Sardines--- Skate-Wings--- Mussels--- Moon-Fish

--- Grey-Mullet--- Conch--- Clams--- Sole--- Halibut--- Silver Pomfret---Yellow Croaker--- Mahi Mahi--- Marlin

--- Red-Snapper--- Emperor--- Moon Tail---Sword-Fish--- Seer-Fish--- King-Fish--- Trigger-Fish---Reef-Cod

Squid---Chilean Sea Bass---Red Fin Bream---Sea-Crab

© Copyright Starvin Marvin's Seafoods LLC