Sardines, a possible solution to the fish nutrition paradox, are simple to preserve for months at a time, providing inexpensive and easy access to Omega-3 fatty acids without taxing our ocean's resources.
I've been canning my own fish at home for years now, ever since I lost some nice steelhead to freezer burn one year. Canning is easy, and canned fish can last for years in the pantry, assuming you don't eat it up long before that!
So you’ve caught all that trout, you’ve pan-seared or cured the best fillets, and you still have plenty of fish left. Pickle it! This recipe is perfect for smaller fish: pickling will dissolve the bones, sparing you the tedious task of removing them.