The catch is in and there are too many fish to fry and eat immediately. Canning is a popular method of preserving seafood. It is important, however, to pack and process seafood as directed to guarantee its safety when you open it to eat it.
Use top-quality fresh seafood. Preserve it as soon as possible after you catch or buy it. The longer you wait, the poorer the quality will be. To prevent spoilage, keep fish and shellfish cold, on ice or in your refrigerator.
Raw seafood may contain microorganisms that cause food poisoning, so be careful when handling it. These bacteria are destroyed by heating the seafood before eating. After handling the seafood be sure to wash your hands, utensils and work surfaces well.
To preserve salmon, trout, steelhead or other fish (except tuna) remove the viscera as soon as it is caught and chill until ready to preserve. Wash and clean the fish thoroughly removing all blood, head, tail and fins. Split the fish lengthwise and into lengths that will fit in a half pint or pint size jar. About 1 pound of fish will fill one half-pint jar. Pack the fish tightly into clean canning jars. If you wish add 1-3 tablespoons vegetable oil or French-type dressing per pint for flavor. Some people will be sure to put skin side out so that when removing the fish from the jar the skin will stick to the jar and remove easily.
After placing fish pieces into the jar, clean the rim well. Use a moistened paper towel to wipe the rim. If you are preserving a fatty fish like tuna or salmon, dip the paper towel in vinegar. This will help to remove the fat residue from the edge of the jar.
Place hot two piece lids on the jar and process for 100 minutes at 11 pounds pressure (dial gauge) or 10 pounds pressure (weighted gauge).