It's one of my favorite meals. I open the can, drain off all the liquid, add 2 T. flour, 1 t. baking powder, some grated onion if I remember it, and a beaten egg, mix well. Make small patties and roll them in either flour or cornmeal, my favorite is Andy's seasoning fish mix, and fry in a small amount of oil until crispy. The blacksmith likes his served with a little cocktail sauce he makes using ketchup and horseradish.
It was easy to do. Pack the chunks of fish tightly into jars. Add 1/2 teaspoon of salt, and 1 tablespoon of oil and seal the jars. Place in pressure cooker, adding 2 quarts of boiling water. Process for 90 minutes at 15 pounds of pressure.
This can be used the same way you would use canned salmon or mackerel.