All pretty good recipes above. I like to leave the skin on (scaled of course) and the bones in, including the backbone in for extra flavor. I only can premium fish like fresh chromer chinook/blackmouth, coho or sockeye and don't add anything to them except the required salt after they are in the jar. The only thing I would mention is that you might want to go through the extra effort to tuck the skin towards the center of the jar; this is a pain but the result is you don't have a bunch of jars that look like they are filled with canned rattlesnake. This is just cosmetic. My recipe calls for 10lbs of pressure for 110 minutes.