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It might have intrinsic value inside the prison walls, and only between inmates; that's it. Once an inmate gets released, it's just fish. Which will be a problem when the release gets close. Mackerel can be eaten it in a pinch during the Greyhound ride home (if they choose to eat it), but it'll be almost worthless otherwise.
But let's not get too off-topic. We're talking about canned fish, not prison currency.
Reread the linked article.
You may also find a link to Economics of a POW Camp, written shortly after the war.
But it's indeed cultural. It's not "sad", but it's true: canned fish (other than tuna) isn't a part of America's food culture, except among fans like myself and foodies in general. A lot of people don't like the smell, I get it. (Then again, what else would fish smell like? ) But if you ask a Scandinavian person, they might not find it so disagreeable, and they eat herring in pickled form , with onions to boot. Hey, look at it this way: as recently as 1990's, most Americans were put off by raw fish in sushi.
I'm not crazy about fish other than shellfish, and I can't stand salmon in any form, canned, roe, fresh, grilled, poached, smoked as lox, etc. I have tried, and my parents made me eat fish once a week in childhood (often salmon). I think lox especially is a beautiful food on the plate so I try it again every year or so. Ironically, I find that raw fish (other than salmon) doesn't taste fishy, so I will eat sushi although my parents won't. (fear of parasites)
To the OP, I have often seen beautiful salmon on high-end buffets surrounded by fresh dill and cucumber slices, so I'd suggest trying those flavors with your salmon salad. Capers would be good too -- if it were tuna.
Post #5 is all there is to it. You dump the can of salmon in a bowl, crush it with a fork, add enough malt vinegar to give it some "twang" (the amount depends on the size of the can), and do the remaining steps. It's a very simple tea sandwich.
But it's indeed cultural. It's not "sad", but it's true: canned fish (other than tuna) isn't a part of America's food culture, except among fans like myself and foodies in general. A lot of people don't like the smell, I get it. (Then again, what else would fish smell like? ) But if you ask a Scandinavian person, they might not find it so disagreeable, and they eat herring in pickled form , with onions to boot. Hey, look at it this way: as recently as 1990's, most Americans were put off by raw fish in sushi.
Here's a factoid: in American prisons, pouches of mackerel are used as fiat currency between inmates, after cigarettes were banned in 2004. Why? Nobody wants to eat it, and it costs $1 in the commissary. Which puts it at an easy price point. Such use became so widespread, that mackerel fishermen rely on prison sales as a sizable part of their income.
The rain in Spain...
I grew up eating all types of fish--fresh, canned, salted. We ate anything my father or brothers caught, as well as pickled herring, sardines, anchovies. I ate a raw clam for the first time when I was seven years old. I liked it. I started eating sushi in the early '80s. The only thing I don't like is Uni.
I make them all the time. I actually dislike the flavor of fresh salmon unless it is raw or cold-smoked.
Quote:
Originally Posted by Happy in Wyoming
Are you going to give us your recipe?
As a matter of fact that was my breakfast yesterday.
You need:
1 can of drained salmon or tuna in light oil,
1 hard boiled egg, mix of sauercream and mayonnaise 1:1 (or just mayonnase, but i like it light),
chives or onion,
seasoning.
Chop your ingredients finely, stir with salmon and mayonnaise to make a paste, add salt and pepper to taste. Serve on fresh lightly toasted baguette.
Other versions:
1 can of drained tuna or salmon,
hardboiled chopped egg,
chopped red onion,
few chopped olives,
minced garlic,
feta cheese crushed with a fork (or in the food processor) to make a kind of porridge/paste.
Mix/stir all together with few drops of olive oil, and some sauercream or mayo to make a paste. Season with salt and pepper to taste (you can add chilli if you like it spicy).
Serve on lightly toasted white bread or baguette.
_____________________
1 can tuna/salmon, drained
2 teaspoons capers, drained
2 teaspoons spicy mustard
Sauercream or mayo, or mix
Chopped onion
Chopped pickles
Mix everything in a bowl. Add sour cream/or mayo to make a a spreadable paste, and season to taste with salt and pepper. Serve as mentioned above.
As a matter of fact that was my breakfast yesterday.
You need:
1 can of drained salmon or tuna in light oil,
1 hard boiled egg, mix of sauercream and mayonnaise 1:1 (or just mayonnase, but i like it light),
chives or onion,
seasoning.
Chop your ingredients finely, stir with salmon and mayonnaise to make a paste, add salt and pepper to taste. Serve on fresh lightly toasted baguette.
Other versions:
1 can of drained tuna or salmon,
hardboiled chopped egg,
chopped red onion,
few chopped olives,
minced garlic,
feta cheese crushed with a fork (or in the food processor) to make a kind of porridge/paste.
Mix/stir all together with few drops of olive oil, and some sauercream or mayo to make a paste. Season with salt and pepper to taste (you can add chilli if you like it spicy).
Serve on lightly toasted white bread or baguette.
_____________________
1 can tuna/salmon, drained
2 teaspoons capers, drained
2 teaspoons spicy mustard
Sauercream or mayo, or mix
Chopped onion
Chopped pickles
Mix everything in a bowl. Add sour cream/or mayo to make a a spreadable paste, and season to taste with salt and pepper. Serve as mentioned above.
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) But if you ask a Scandinavian person, they might not find it so disagreeable, and they eat herring in pickled form 
, with onions to boot. Hey, look at it this way: as recently as 1990's, most Americans were put off by raw fish in sushi.
