Blinky the Shark wrote:

> 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!


Are sharks actually "fish"...???

;-)

And which are actually older: sharks or sturgeon...???

[both are *tasty*, donchyaknow.... ;-) ]


--
Best
Greg