Canning walleye, perch and crappie

[TubeDude]

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?

Any fish I process with the skin remaining is always scaled.  While the processing softens the bones it doesn't make the scales palatable.  Salmonids don't usually present much of a problem but the more heavily scaled "warm water" species come out a lot better if scales are removed before processing.

And unless you have unusual tastes and preferences...mo bettah to remove head and guts too.