Dissolve 1 cup of salt in a 1 gallon cool water to make brine. Cut fish into jar length pieces. Let stand 1 hour in brine; drain. Pack into hot pint ball jars. Skin side next to glass, leaving 1" head space. Put open jars into kettle. Cover with hot brine. (1/2 cup salt to 1 gallon water). Boil 15 minutes; remove jars and invert to drain 5 minutes. Adjust caps, process 1 hour and 40 minutes at 10 pounds pressure.