[Goooh]

I had a buddy give me some cans of salmon that he caught, filleted and canned during his last trip to Alaska. It was awesome straight out of the can, and made great tuna type salad... I want to do it with reds and drum to see how it comes out.

He said they used a template for cutting the filets that ensured each roll would fit the tin cans perfectly. Once in, throw some curing salt in and seal it up then pressure cook. Now you got fish you caught that won't perish for a very long time, plus it's better than the junk in the can at wal mart.

My question are:

- Have any of you done this and can you give some pointers?

- What's the proper name for the deal they used to cut the filets, and where is the best place and deal?

- Where is the best place to order canning supplies?

- Is a pressure cooker mandatory, or are their ways around buying one and still maintaining the integrity of the finished package?