Canning walleye, perch and crappie

[wiperhunter2]

Thanks everyone for your comments and especially Packfish and Dubob, I'll try one batch with just the salt, the second batch I'll try it like Packfish said, just to see it the added seasoning makes any difference. The procudure you outlined is exactly what I was doing when I bottled the kokes from last year. Smoked kokanee have plenty of flavor, so there was no reason to add seasoning but I just figured these fish would need more seasoning, I'll let everyone know how it turns out.
Last question, will these same methods work for catfish?