I can 90% of the fish I catch the recipe is very easy,first thing is prepare your fish in your prefered brine and when you put the fish in the smoker only burn 3 pans of chips then remove fish from the smoker let it cool off if need be then remove the skin from the fish, now your ready to can.As CedarR says put bones and everything in but you can use pint or quart jars next is the salt ,you will have to experiment with how much salt some like more some like less,the salt needs to be sea salt not your table salt and then add (this is the key ingrd.) the best virgin olive oil you can get.Start with 1 tbsp olive oil per pint this also needs to be added more or less depending on how moist you like your fish. Enjoy