Can we talk about canned salmon?
I love the idea of canned salmon as a better alternative to tuna for salads. But every time I've bought it (multiple brands) it comes skin-on with large bones in (the spine I believe). By the time I finish cleaning it, it has lost volume and sort of grosses me out - not a good prelude to a meal.
Is there a brand of canned salmon out there that avoids these issues, or is it inevitably the shabby leftover from the better parts of the catch that are sold for filets?
And to further complicate matters, a few days ago I saw Rachel Ray open a can of it and dump the whole thing, skin and all, into a recipe. So is the problem merely that I am being too prissy?
How do you hounds feel about canned salmon? Would love your imput.
Ngal, Unlike many of the items served at the Olive Garden, everything in a can of Salmon is edible. (Bones are the cartilidge; (non-Salmon) cartilidge prepared several ways is served at some very high end Sushi houses.) Sushi restaurants also serve the skin as Salmon rolls. So look upon that $2.89 can of Salmon as an amazing Sushi bargain, sip some Saki and cook away!
While canned salmon has its fans, I'm not one since "going fresh"...however, there's merit to leaving skin 'n' bones inside.
Cooked in the can, the bones soften up and are an excellent calcium supplement...chewable, too. The skin, while slimy and metallic, offers a color contrast and your cat won't reject it.
I like canned salmon, too, but hate the skin, so I slide the skin off, but leave the bones in. They're very soft, so you don't have to worry about choking on them, and they're good for you (calcium). If you're mixing the salmon up with other ingredients for a salad or patties, the bones are going to get mushed up in there anyway and you'll never be aware of them.
Rubenstein's red sockeye canned salmon is the best. It does have skin, which I dipose of and bones, which are soft and mash up easily (and are full of calcium).
So good for salads and sandwiches. After all the hype about how healthy salmon is I am sick of eating broiled salmon but the canned stuff is so good as an alternative to tuna - can;t get sick of it.
This is bordering on being moderated to Home Cooking, but, when I make salmon loaf, I put the skin and bones in the blender with the other recipe liquids (milk, eggs). The skin doesn't do much for the color of the finished product, but, the nutrients are too good to pass up.