On Oct 1, 3:39*am, Janet Baraclough >
wrote:
> The message .net>
> from Blinky the Shark > contains these words:
>
> > 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?
>
> * The same thing. Canned sardines mackerel *and pilchards are examples.
> If you cooked them fresh *even the tiny bones have to be removed because
> they stick in your craw; Canned versions' bones are so soft they are no
> problem.
>
> * Janet

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Folks around here used to can chunks of walleye etc. and they never
removed the bones. I've only heard about this, never tasted it. I
would be kind of paranoid about home canned fish or poultry. I used to
like it when mom bought a whole chicken in a can.
Lynn in Fargo