Gregory Morrow wrote:

>
> 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"...???
>
> ;-)

Well, we'd make damned poor mammals.

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

Darned if I know.

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

I've never had sturgeon. <looks around furtively> I do like shark,
though.

--
Blinky
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