Depends on how much work you want to go to, but even the small ones too small to fillet could be gutted and scaled or skinned, then pressure cook bones and all. We have not done it with bass but with BG and you can end up with a product like a very mild tunna out of a can. You can fillet a pretty small fish though with practice and we fillet everything here.
Now that seems like a lot of work, but if you price salmon or tuna in a can and consider how many ounces are in that can (not very many), it might be worthwhile.
A person can just throw them in a bag after cleaning and into the freezer, waiting for a big enough batch to pressure cook.
The new pressure cookers like the Instant Pot are a wonderful improvement over old style pressure cookers in their ease of use. Wife has two different sizes and uses them all the time. We buy lots of fatty cuts of meat and stew them. She makes yogurt at least once a week in one. So they are useful for lots of cooking other than just pressure cooking fish.
Years and years ago we pressure cooked some common carp and it also turned out about like canned tuna.
We are thinking about canning some fish this year. We like tuna, salmon and sardine salads. We pressure cooked some BG the other day and made BG salad out of it and it was good. Carolynn actually measured everything this time in case someone asks, and I guess we should send it in to Lusk for publishing.
Last edited by snrub; 04/15/20 12:16 PM.
