Begin by scaling and gutting the fish. Remove the backbone, there is no need to remove the small bones, they will dissolve. Cut fish into chunks and immerse them for 24 hours in a brine solution of THREE cups of salt per gallon of water. Remove the fish, rinse well, drain and pack the chunks snuggly in sterilized canning jars. Add to each jar, 2 tablespoons catsup, 2 tablespoons vinegar, 2 tablespoons vegetable oil and put canning lids on. Place the jars in canner and fill with water to the shoulders of jars. Boil for 4 hours, then take out and seal the jars. When the jars are opened, the fish will resemble canned salmon.