Smoke the fish and then can it. Half pint or pint glass jars are my preference. A Little Chief takes about 8 hrs to smoke a load, comes with easy directions. Or you can smoke the fish (you cut the fillets into 1 inch wide strips) and after smoking you can vaccum pack it and it will keep refrigerated for months. You could use one of those 7 day igloo or coleman coolers with block ice if you don't have refrigerator space and be fine. I'd change the block every 4 days (those smoked strips will cost you $30+ a pound at the store, take care of them). Sockeye are probably the best salmon for canning, or freezing. Kings a close second and Silvers are great. Kings and Silvers have more fat and don't keep as long. Personally I don't bother with Pinks or Chums, their flesh is not as firm or tasty as the others. I have seen people all the way out at Lake Illiamna sitting next to the Newhalem River with a pressure cooker on a Coleman store, canning away....they did have someone standing bear guard though ;-)
