On Tue 30 Sep 2008 10:44:05p, Steve Pope told us...

> Blinky the Shark > wrote:
>
>>dejablues wrote:
>
>>> "Blinky the Shark" > wrote in message
>>> news
>
>>>> So what is it that's been done to canned salmon that makes the bones
>>>> edible like that?
>
>>> High-heat sterilization , pressure-cooking in the can.
>
>>Would that happen to the bones of any kind of fish, if it were processed
>>the same way?
>
> Probably, but for most kinds of fish the flesh would not hold up.
> Canned salmon it cooked for two hours or so at high temperature
> and pressure.

You need a "meaty" fish to do this without the fish disintegrating. Shark,
halibut, perhaps even tuna. And, it has to be in the canning container
before processing to this degree.

--
Wayne Boatwright

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