Love canned trout. We do it the same way we can salmon. Pint jars, teaspoon of salt, ts olive oil, ts vinegar, dash of liquid smoke, chunked up trout. 10lbs of pressure for 90 minutes. Skin on, bones in, vinegar dissolve to bones. We freeze the trout and once we have enough for a canner load, we pull them out and start the process. I cut them up into chunks when partially frozen and stuff them into the jars and add the ingrediencies. Absolutely great on a salad, with pasta, on a sandwich, or right out of the jars!