1. Remove scales, internal organs, head and tail of fish
2. Cut cleaned fish to fit can size
3. Soak fish in 20% brine solution for 30 minutes
4. Half fry the fish in oil
5. Fill cans with half-fried fish, leaving 1/4 inch space, and add oil and tomato sauce
6. Seal cans temporarily, then steam for 10 minutes to exhaust air
7. Seal cans completely and process at 15 lb pressure for 45 minutes
8. Immediately cool processed cans in running water
9. Label and date all jars
10. Store in cool, dry, dark place and use within 1 year