Thread: Lunch April 15
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cshenk cshenk is offline
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Default Lunch April 15

dsi1 wrote:

> On Monday, April 19, 2021 at 5:37:07 PM UTC-10, cshenk wrote:
> > Gary wrote:
> >
> > > bruce bowser wrote:
> > > > I've never quite heard of salmon bones. I'm going to have to
> > > > try that.
> > >
> > > You'll be sorry. Nasty stuff that shouldn't be in those cans.
> > > Some people seem to like them. Some people (like me) don't. Look
> > > up the history of salmon canning. A good historic read is in
> > > James Michener's book, "Alaska."
> > >
> > > The canned salmon industry took off once canning food for long
> > > shelf life was perfected. Salmon used to be a local only food but
> > > with canning, all of the sudden everyone could get this.
> > >
> > > To save money, the companies would include lots of the small
> > > bones and they were cooked to soft but crunchy. As salmon was new
> > > to many, they learned to accept the bones. This tradition carries
> > > on to this day.
> > >
> > > I have a small can of boneless salmon (size of a tuna fish can).
> > > I've also had fresh salmon steaks (farmed). What I won't ever buy
> > > again are those large (16oz) cans of salmon with bones....garbage
> > > food. Jill said she picks out the large bones. I just won't buy
> > > that.
> > >
> > > The "bone in" cans are often Pink Salmon too which is the least
> > > desireable of the salmon species.

> > Sorry Gary but totally missed this one.
> >
> > The 'salmon bones' are a bit of a knock off of Ahi/Aku bones and
> > delicious treats. Remind me and will post you a recipe. I'm only
> > aware of this in Hawaii and may be natice Hawaiian cookery,
> > pre-European times that survived like poi did.

>
> The fried fish bones are simply frying the waste part of the fish
> after filleting. There's all kinds of ways to do it. In this case, I
> dipped the bones in egg and then in corn meal before frying. You
> don't eat the bones. This treat is tricky to eat. Don't try this at
> home unless you're an expert eater. As far as canned salmon goes,
> eating the bones in canned salmon is mostly a trick one does to gross
> out little children. https://photos.app.goo.gl/ZSy5mtpHAdmi1C9u9


Found the recipe.

Hari Kojima, in 'Local-style Favorites' cookbook, page 18.

1 or 2 pcs (pieces) Aku bones
Cut to 2 1/2 to 3 inches
Flour
3 Eggs beaten, for wash
Garlic salt
Black pepper
Bread crumbs

Generously season Aku bones with garlic salt and black pepper
Dust lightly with flour, dip in egg wash and roll in bread crumbs
On med-high heat panfry bones until golden brown

I'm assuming the actual bone isn't eaten and some level of oil is used.
I saw the boney spines still with meat on them for sale in Hawaii.
Some made fish stock of them but apparently this was another use.

BTW, he often uses a 'carton of white miso, 27oz'. I am only familiar
with this as a solid item you use by the tsp normally. This seems to
be some sort of more liquid mix?