This is my process for canning Kokanee salmon.
I start by doing a rough fillet and marinating in brine overnight or up to 24 hours.
I smoke for 30 - 40 minutes depending on fish size to poach the meat just enough to pull skin and skeleton out. If a few bones remain, don't worry about them as the canning process will disolve them.
Meat out of the smoker and separated.
I use 1/2 pint jars. My batches usually consist of 2 recipes, a regular (salt, garlic powder, onion powder and dill) and what we call Dago Red which is a small piece of Bay leaf, red pepper flakes, Italian seasoning, 3 jalapeno rings and 2 Tbsp of Italian tomato sauce.
100 minutes in the pressure canner at 10 - 11 psi.
And finally the jars for later enjoyment. And BTW, this makes what I think is the best salmon patties around.