With Chums- you might want to smoke em first after slapping a couple of natives slap with them and dragging them home behind the car (the fish not the natives) this is called meat "preperatioin".

Same with the river Pinks although an extra 72 hrs of hard salt brine might be needed.

Tuna - I brine it in a lite batch of salt water for a few minutes(15 -30) depending on the size of your cutlets.

Good Salmon much the same as Tuna , better if you smoke it first as is sturgen.

following good safe and sanitary practices cook it at 12# pressure for 100 minutes. cool
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"Hunting is the only sport that I know of, in which one of the participants doesn't know that he is in the game." John Madden