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You add an extra egg.
I should add you can as usual in a pressure cooker.
None, no taste of vinegar at all. It just helps to soften the bones so you can eat them. I've put a few drops of liquid smoke into the jar and that taste okay too. Another way I can salmon is to bake the whole fish on a cookie sheet, save the juice when done. Strip all meat from the bones and skin and put the meat into the jars, add a few drops of liquid smoke, some salt and this taste delicious in a salad or straight from the jar.
Sure, it would probably work.
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