That is the way my wife does the fish. Just freezes it till she gets enough to can.

What she has done lately, and really likes it, is to cut off the skirt meat with the pin bones off and saves for later canning. Then takes the completely boneless fillets, vacuum seals and freezes them for preparing in a regular way. By canning the part with the bones we just eat bones and all.

We harvested and filleted over 500 fish from our ponds this year. About 80% lepomis (mostly bluegill hybrids) and the rest channel cats. We don't pressure can the catfish. Tried that and they turn to mush. Yuck.

John