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One tip to try is to add a couple drops of liquid smoke to the jars before canning. I have done this with both salmon and tuna to rave reviews. I raw dry pack the jars with a bit of salt and liquid smoke and nothing else. 11lbs for 100 minutes and you are all set.

For rough numbers figure 9-10 ounces of fresh dressed fish per 1/2 pint or 18-20 ounces per pint. Your mileage will vary based on size of fish.

I know some don't but I like to can the salmon with all the bones. The bones soften right up on canning and add a little texture. It also saves on waste since almost the entire fish can go in the jar that way.
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