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I wonder if this canned salmon is boneless, like tuna? My only experience with canned salmon was not good, because the skin and bones had to be picked out.
If so, I would like it creamed, with peas, on pattie shells or toast, but this would not be low carb.
I have used fresh salmon in seafood chowders. Although I don't have a recipe, I based my chowder off of something like this: Salmon Chowder Recipe - Allrecipes.com
I would use one can of salmon and mix in some other seafood products.
I wonder if this canned salmon is boneless, like tuna? My only experience with canned salmon was not good, because the skin and bones had to be picked out.
If so, I would like it creamed, with peas, on pattie shells or toast, but this would not be low carb.
The bones in canned salmon are softened and entirely edible. And a source of calcium.
I love eating the bones. Unfortunately, most of the canned salmon is boneless now.
yes, they've got a good texture. I haven't had canned salmon since I was a kid but thinking of it now is getting me hungry. I'd better look for the bones-and-all package
yes, they've got a good texture. I haven't had canned salmon since I was a kid but thinking of it now is getting me hungry. I'd better look for the bones-and-all package
...and don't forget that slimy skin.
BTW - when my mother would make English salmon/malt vinegar tea sandwiches (on buttered bread, of course) I would be right there scoffing-up those bones. Now, she uses the boneless sockeye salmon.
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