Wayne Boatwright wrote:

> 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,

Hey!


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