Canning walleye, perch and crappie

[dubob]

Haven't tried it on any Utah fishies, but in California I bottled some American shad (very bony) in a mixture of tomato paste, mustard and other seasonings to produce something akin to canned sardines.  Don't remember the exact recipe but you can probably find a good one online.  The final result was tasty and made great salads and sandwiches.

Did you 'scale' them first or just cut off the heads and clean out the guts?