To all whom are interested: All fish have worms. Whether you see them or not is problematical. You should cook your fish, not eat it raw. Brining and drying is an acceptable alternative. I like to soak tuna strips in soy sauce then air dry, very nice snack. As long as you follow the protocol for your pressure cooker/canner, you shouldn't get sick, we have used one all of my life and never gotten any kind of food related sickness. You do have to be careful and clean.
So how do you go about canning tuna using a pressure cooker? My short-term preserved albacore was delicious but took up valuable fridge space and I'd like to preserve it for longer than 2 weeks.
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Most pressure cookers come with the canning instructions, time need at what pressure to get a good seal etc... You can use cans or Jars. I like jars because you can see inside, and reuse, the down side is breakage, I have been lucky and not had many break. Gotta pack them like eggs.
" Wisdom; is your reward for surviving your mistakes"
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Worms are in just about every fish in the ocean! If ya don't eat them raw theres just no problem!! There are probly worms in every piece of fish you have ever eaten! Most times the worms are in the tail end of the fish !! So a little trim here and there will make it a little more better for those uggie folks who let there mind control there hunger !LOL If the meats firm ya just gotta cook it and your good to go !! if the fish is soft and soggie don't eat it !! use it for crab or lobster bait !!