Would you like to buy a nice can of salmon to make balls or a loaf for the family? here's how to do it even if canned fish is not available or too expensive on your field!

If you are not used to buying fresh fish from a market, you need to know how to judge a fish as to freshness. A fish that is fresh caught will have a redness back of the gills, the eyes will look bright, and the flesh will be firm when pressed.

Buy one small string of any kind of fish (usually three or four fish), or a piece of a larger fish. A fish that is not too fat is better. Sometimes you can even find a type of salmon.

Wash and clean the fish, then soak them in salt water for one half hour. The salt water helps to make the meat more firm. Then put them into the pressure cooker on the bottom rack. Add a good quantity of water (it will depend on the size of the fish or the piece) and cook at 15 pounds pressure for 60 minutes if they are small fish. If you are cooking a large piece of fish, it may take up to 90 minutes. If you cook them at this pressure, the bones become soft and the fish when drained and cooled can be used like any canned fish.

Use the small bones in the loaf as they add valuable calcium. Of course be sure they are soft and can easily be dissolved. You can test them by rubbing between the fingers. In a very large piece of fish the center bone may not become completely soft, it should be removed. By cooking fish in this way, they are safe for children and make interesting dishes for the menu. They can be used in cold salads, loaves, patties, sandwiches, creamed, etc. When cooking fresh tuna, the very dark part is usually not used. Check the water during cooking until you are used to cooking fish.