Red Horse, Suckers, Northern, etc. Clean. Fillet. Soak in salt water in refrigerator overnight. Cut into pieces, 1 1/2 x 1 1/2 inches. Pack in sterilized pint jars. Add 2 tablespoons catsup, 1 tablespoon oil and 1 teaspoon salt. Allow 1 inch head space. Put on lids. Process 90 minutes in pressure cooker at 10 pounds pressure. The little bones will soften in the pressure cooker and can be eaten. Use canned fish to make salmon loaf or salmon patties.