Which fish varieties can (or can't) be pressured canned?
My husband Fishes. And Catches. My freezer already has a lot of catfish in it--and he just brought home a 14 lb catfish and a 12 lb catfish. I know tuna, salmon and seafood can be canned, but don't know about catfish. I have never canned fish or meat before.
I searched the NCHFP site and found their guidelines for canning pints and quarts for "fatty fish" and a few specifically named varieties, but catfish is not mentioned (or excluded).
Is catfish a fish that can be safely pressure canned? And if it is, has anyone here done it? Will you tell me what it's like and if it is worthwhile taste-wise to do so?
Here is a link that might be useful: nchfp--canning fish