I love to eat fish and having stronger flavour is not a downside with me. Just came back from a trip where we kept a small laker and a big one (couldn't revive). The small one was grilled with a rub and was amazing. The large one was pressure canned. If you eat tuna or salmon canned you should can your own lake trout instead. It is essentially the same texture but better flavour in my opinion. Was my first time canning it and my wife and I are both sold. An amazing example of turning non sustainable and questionable fishing (canned tuna) into a local and sustainable harvest. A bit more work but many reasons to like it. For those that don't can - think about it. A pressure canner is the highest value add tool to your kitchen and allows free long term storage of local harvests. No refrigeration and stays good for at least a year. Pike is also good I hear and you don't need to remove Y bones when pressure canning. They will dissolve with the canning process.
Unfortunately this one just under 30lbs did not make it after a good battle. 30min of reviving with no luck. It made it to a can and was delicious.
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