How Do You Pressure Cook Mackerel, Salmon & Other Bony Fish?
Cooking bony fish so that it has soft, edible bones is not a hard task if you have pressure cooker. Pressure cookers cook primarily with steam and cook food faster than a traditional pot or oven cooking. Use a sharp knife to cut the fish body into pieces that will fit into your pressure cooker. Discard head and fins. Follow your pressure cookers instructions on how much water to add. Generally this amounts to about two inches. Place lid on pressure cooker making sure the lid locks into place. Place cooker over medium high heat until you hear the pressure cap begin to jiggle. Turn heat down until pressure cap jiggles approximately two times a minute. Continue to cook for approximately an hour and a half. Remove cooker from stove and allow to cool down naturally. Alternatively you can place the cooker under cold running water for faster cooling. Remove lid from cooker and use fish as you would store bought canned.
