Frank's Recipes! "Mock" Salmon

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"Mock" Salmon

Allow 2-1/4 to 3 pounds of whole fish for each pint of canned fish. Clean and prepare fish. Remove heads, fins and tail. Remove skin, if desired. If the fish is slimy, a solution of 1 tablespoon vinegar to 2 quarts water helps remove the slime. The color of some fish can be improved by soaking the fish in old water containing 1/2 cup salt to 1 gallon water or 30 minutes. Do not re-use salt water. Rinse fish in lean water. Cut fish into jar-sized lengths. Make a sauce.

Sauce:
1 cup catsup
1 cup vinegar
1/2 cup water
3 tablespoons salt
1/4 cup minced onion
2 bay leaves, crumbled

Combine and heat the above ingredients. This makes enough sauce for about 8 pints. Pack fish into jars to within 1 inch of the top. Cover with sauce, leaving 1-inch headspace. Remove air bubbles, wipe jar rims, place prepared lids on jars and tighten the screw bands. Proceed according to canning time table for fish.