Sorry if this topic has been discussed before, but putting "canning" and "halibut" in the search box gave me a bunch of threads that didn't seem what I was looking for.
I found a few recipes on line for canning halibut, but it seems few people do it, probably because the fish is so good cooked other ways. I have some halibut in the freezer from last year and figured I'd see if it was able to be canned.
One recipe I saw said a teaspoon of olive oil for each pint jar. Another suggested mixing it with a bit of salmon (fresh or smoked). Another said to add a couple drops of liquid smoke.
Does anyone have any personal experience that would provide guidance?
Thanks for any input on this.