Questions for those who can seafood, also fish stock.

I've canned: shrimp, crab and crawfish, but only in my gumbo.

I'm going to play with it this winter.... at least try scallops and shrimp in half pints.

I grew up on the Gulf coast, so I like seafood.
GOOD seafood.

I know canned it won't be the same, but I'm hoping it'll survive well enough to taste good in some cream based sauces (which is why I need the ingrediants, and can't can the meal.)

Anyone want to share experences?
(I'm afraid the shrimp will come apart too much, judging from the gumbo, but we shall see.)

It needs to be good enough that I'll want to eat it on a "normal day"
I've got plenty in the freezer, but having it "deeper" on the shelves would be nice (and add variety.)

I'm also planning on thinning the pond, I know technically HOW to can fish (bass, blue gill, and channel cats) but I'd like to know more about quality reviews, recipes etc. (I mostly just fry fish)

Also: has anyone ever made fish stock with freshwater fish?
I've got seafood stock, but I think it's too strong to play with making fish and seafood chowder this winter.

Priciate it.
(Haven't canned in a while, but I'll be making tomato sauce this week, so I'm thinking canning.)

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Questions for those who can seafood, also fish stock.