2. Clean and dry items thoroughly before putting them into the drawers. Mildew only needs a small amount of dirt or moisture to grow, so keeping your belongings clean is an important step to keeping your drawers free of mildew.ip. 1  If mildew begins to develop inside the drawers, empty them and take them outside. 2  Vacuum them with the vacuum's hose or brush attachment, then leave them in the sun for several hours. 3  Sunlight naturally kills mildew. 4  Then clean the surfaces with an anti-fungal cleaner or a household cleaner containing bleach.
No, me neither. Yet this initially tastes promising. Good smoked salmon should taste not just of the cure and the smoke, but of the salmon itself, and this does. The problem is that said cure/smoke has given it an overall flavour that is just plain weird. It is full of sourly fruity, astringent, medicinal notes that recall the jangling, spiky flavours of blue cheese.
Instead of going by internal temperature, as you would for ready to eat smoked fish, it's determined by weight loss. Weight loss is moisture loss, and as the fish dries, its texture becomes more suitable for canning. For good quality, moist canned smoked fish, a 10% loss of weight is what you're looking for..125 x 100 = 12.5% (total weight loss). This smoked fish would be slightly dry after canning. One thing to remember about canning smoked fish is that the oilier the fish, the more moist it will be. An oily fish, like good salmon, will be more moist when dried to 12.5% weight loss than a less oily fish would be.