Ingredients

Freeze in water. Then run under water until ice is off. Skin or not, but take the fins off. Cut into small pieces to fit into pints. Put skin sides to the side of the bottle. Don’t use bottles bigger than a pint. 1 Tbsp. vinegar
1 Tbsp. oil
1 tsp. salt

Cooking Instructions

Pack jars, then put oil mixture in each. (Do not add any water.) Put lids on. Pressure cook at 15 pounds for 1 1/2 hours.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)