Its easy to do your own canning yourself if you have a pressure cooker and some jars. It just takes a little time,but is WELL WORTH IT! You do get 4 loins per fish.Some people use half pints,I prefer pints.The cost is usually pretty steep to have a processor do it ,as they use cans.There is no need to freeze the fish prior to canning,as long as you keep the fish well chilled.[THIS IS VERY IMPORTANT!] Also,try to keep the loins from soaking in water. Make sure the boat has a method to ice the fish down,or I would not go!. They have to go in ice immediately after they are landed,or the quality diminishes rapidly.The belly meat is fantastic smoked or Grilled.If you go out,try to get on a boat with a limited amount of people.It will cost a little more,but it's well worth it.Any more questions,just ask.Hope this helps! HAVE FUN!