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Canned salmon: Bones & Skin

So I had a Southern moment today and made (low carb) salmon croquettes for lunch. As I was mashing up the bones into crunchy little extra calcium bits, and pondering whether to get some of the skin off (I didn't), I recalled a friend who got freaked out watching me make croquettes once, and couldn't help but wonder about other Chowhounds.

Assuming you'd deign to use canned salmon w/skin & bones included.. mix them in, or remove?

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  1. I always keep in skin and bones for salmon (and sardines and herring)...much healthier. I suppose that if you know someone will freak out if you serve it that way, then you might refrain.

    2 Replies
    1. re: Val

      You're nicer than I. I prefer obfuscation. Because after parenting for 18 years, that's how I roll.

      1. re: shanagain

        Thanks for the new word shanagain, yes I looked it up :-} As a parent of 16 years new words come in handy. Too bad obfuscate doesn't roll of the tongue, but I think it will skype well.

        Back on topic - I take the skin out. The Mr. was *not* a fish eater 18 years ago and this is a small compromise.

    2. Yep, I keep the skin and bones on when I'm making salmon loaf. I don't think I've ever had anyone watch me make it so I don't know if they'd freak. Once they're mashed up, I can't see / taste the evidence.

      1. I keep the skin and bones too...I was always told that those were the parts that made it good for you!

        http://myrtle-beach.visitsouth.com/

        1. When we were young, our favorite part was the little porous bones.

          1. another vote for leaving skin and bones in but I like to mash the bones up well.

            I love canned salmon sandwiches - mashed up with some vinegar, white bread and butter.

            1 Reply
            1. re: smartie

              Vinegar, eh smartie? Just plain white vinegar? Never heard of that. I'll try it!

              We do grilled salmon sandwiches quite often: mash up the salmon with the bones (I always remove the skin), add some onion, celery, dill and a teaspoon or so of mayo. Spread onto some bread, throw a piece of cheese on top, butter the bread, and grill low and slow as per a regular grilled cheese sandwich.

              Both my mother and doctor always remind me to eat the bones for extra calcium.