If you’re planning to can tuna this year, and you just so happen to at or near the Oregon coast, be sure to use my handy, research-based, certified Master Food Preserver vetted, proofread (etc., etc.) guide to canning tuna. (Or check out more tips if you want to can salmon.) I’m going to amend it with more info about buying tuna, with thanks again to fellow MFP and tuna canning expert Dale Dow, who clarifies:
To order fish, a rough rule of thumb is to order one pound of fish (whole fish, not fillets) per half-pint jar. This is the whole fish and about 50% wastage is expected. But the size of the fish, the skill of the fishmonger, and the skill of filling the jars all determine how many jars can be filled. In other words, I’d say,”I want 24 pounds of tuna for canning, filleted” if I planned to do a canner full. It is cheaper to filet your own if you have the skill and time.