Sqwertz wrote:
> On Mon, 22 Apr 2013 16:42:59 -0400, jmcquown wrote:
>
>> Drain salmon and place in a large mixing bowl. Remove the round bones.
>> Add salt and pepper (*I used Penzey's Florida pepper blend), cayenne.
>> Mash well with a fork.
>
> Don't mash the salmon! You want it to keep some of it's texture so
> it's not like dog food! Add the salmon last and mix gently.
>
> -sw

If you properly cook a nonfarmed salmon it will separate into variously
sized shingles which can then be effortlessly broken down to the size
that suits you, all with your fingers. I make salmon salad out of pinks
regularly now. Sure beats trying to debone the ****er before I cook it.