Fillet fish, leaving the skin on makes for a stronger tasting fish. Clean and scald pint jars, lids and caps. Pack fillets in jars to 1/2" from the top.

1 tsp. salt
1 tbsp. vinegar
Pepper to taste

Put on caps and lids and screw down tight. Place jars in pressure cooker or canner. Pressure 2 hours at 10 lbs. pressure. Fish may be used for any recipe calling for cooked fish, such as fish cakes, croquettes, salads, dips, etc.