Can lake trout?

Anybody did it? Any tips to share?
Thanks
seabast

I did pike once.
After removing the bones, chop up fillets coarsely.
For each pound of meat add 1 tsp salt and 2 Tbsp Russian salad dressing.
Stir to mix well.
Pack tightly into canning jars leaving 3/4 inch of air space at the top.
Pint jars are a good choice for size.
Pressure can at 11 pounds for 90 minutes... This is critical. Do not be tempted into "Boil Canning". Only pressure canning is safe for long term storage.

There will a fluid layer form but the meat will be crumbly like canned tuna.
And truthfully it almost tasted like canned tuna.
It was pretty good to mix with mayo and spread into a sandwich.

I think trout would end up very similar.

I found similar recipe online so I'm going to try it too.
thanks

I have done many lake trout, rainbow trout, brown trout, and salmon. In mason jars using pressure cookers/canners. I too use high or 11-15lbs for 90 mins. I personally like to chunk boneless skinless fillets. I pack jars tight with chunks then add 1/2-1 teaspoon of coarse salt and 1/2 -1 teaspoon of vinegar (depending on jar size) and 1 tablespoon of lemon juice. My jars have very little air space when going into cooker. Then just store and use like canned tuna/salmon.

I can most of my lake trout, very simple recipe...2 tbsp heinz tomato juice, 1/2 tsp coase salt and 1 tbsp of corn oil...very tasty. I cook it at 12 psi for 100 minutes.