So what is it that's been done to canned salmon that makes the bones
edible like that?

Nutrition Note: "The delicate, edible bones present in traditional pack
Alaska canned salmon are readily digested and rich in calcium and
magnesium. Canned salmon is one of the most calcium-rich, non-dairy foods.
One 3.5 oz. serving with the bones contains two thirds as much calcium as
a cup of milk."

http://www.alaskaseafood.org/canned/..._Benefits.html


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Blinky the Shark wrote:
>
> So what is it that's been done to canned salmon that makes the bones
> edible like that?

They're made cartilaginous like you by dunking in toon dip.

"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.

On Tue, 30 Sep 2008 14:27:22 -0700, Blinky the Shark
> wrote:

>
>So what is it that's been done to canned salmon that makes the bones
>edible like that?
>
>Nutrition Note: "The delicate, edible bones present in traditional pack
>Alaska canned salmon are readily digested and rich in calcium and
>magnesium. Canned salmon is one of the most calcium-rich, non-dairy foods.
>One 3.5 oz. serving with the bones contains two thirds as much calcium as
>a cup of milk."
>
>http://www.alaskaseafood.org/canned/..._Benefits.html

Canned salmon has been cooked. Possibly cooking the bones with the
salmon makes them break up easily and easy to chew. They are kind of
crunchy, but good for you.

Ron Kelley

Ron > wrote:

>Canned salmon has been cooked.

*That* is a major understatement!

Steve

Ron wrote:

> On Tue, 30 Sep 2008 14:27:22 -0700, Blinky the Shark
> > wrote:
>
>>
>>So what is it that's been done to canned salmon that makes the bones
>>edible like that?
>>
>>Nutrition Note: "The delicate, edible bones present in traditional pack
>>Alaska canned salmon are readily digested and rich in calcium and
>>magnesium. Canned salmon is one of the most calcium-rich, non-dairy foods.
>>One 3.5 oz. serving with the bones contains two thirds as much calcium as
>>a cup of milk."
>>
>>http://www.alaskaseafood.org/canned/..._Benefits.html
>
> Canned salmon has been cooked. Possibly cooking the bones with the
> salmon makes them break up easily and easy to chew. They are kind of
> crunchy, but good for you.

Yeah, the numbers they show at that link I posted, above, are pretty
impressive.


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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?


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"Blinky the Shark" > wrote in message
news
> 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?

That is an interesting question. Probably not. I don't know a lot about
fish, but there are a lot of differences in the various fish that people
eat.
Some have firm flesh, some have delicate flesh, some are meaty, some are
oily, some are not oily, some are bony, others are not so.
I would think that by now, we've figured out the fish that are best canned,
frozen, salted, dried, or otherwise preserved , like lutefisk or hakarl!

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.

Steve
>
>
>--
>Blinky
>Killing all posts from Google Groups
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>Need a new news feed? http://blinkynet.net/comp/newfeed.html
>

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,
halibut, perhaps even tuna. And, it has to be in the canning container
before processing to this degree.

--
Wayne Boatwright

*******************************************
Date: Tuesday, 09(IX)/30(XXX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 6dys 1hrs 13mins
*******************************************
We're all amateurs. It's just that
some of us are more professional about
it than others. --George Carlin

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!


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On Tue 30 Sep 2008 10:55:47p, Blinky the Shark told us...

> Wayne Boatwright wrote:

>> You need a "meaty" fish to do this without the fish disintegrating.
>> Shark,
>
> Hey!
>
>

Oops!

--
Wayne Boatwright

*******************************************
Date: Tuesday, 09(IX)/30(XXX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 6dys 53mins
*******************************************
I understand cats, women are the mystery!
*******************************************

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

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.

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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

=====================================
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

On Oct 1, 4:39*am, Janet Baraclough >
wrote:

> * 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

You can eat smelt, bones and all, when cooked fresh. I just got back
from Greece and ate gavros cooked fresh with bones in, they looked
just like sardines.

Cam

On Sep 30, 4:27*pm, Blinky the Shark > wrote:
> So what is it that's been done to canned salmon that makes the bones
> edible like that?
>
> Nutrition Note: "The delicate, edible bones present in traditional pack
> Alaska canned salmon are readily digested and rich in calcium and
> magnesium. Canned salmon is one of the most calcium-rich, non-dairy foods..
> One 3.5 oz. serving with the bones contains two thirds as much calcium as
> a cup of milk."
>
> http://www.alaskaseafood.org/canned/...ional_Benefits....
>
> --
> Blinky
> Killing all posts from Google Groups
> The Usenet Improvement Project:http://improve-usenet.org
> Need a new news feed? *http://blinkynet.net/comp/newfeed.html

I always eat the bones. No biggie. I'm glad they're worthwhile,
nutritionally.

N.

In article . net>,
Blinky the Shark > wrote:

> So what is it that's been done to canned salmon that makes the bones
> edible like that?

> http://www.alaskaseafood.org/canned/..._Benefits.html

The flesh is pressure canned and the bones get cooked, too. I've always
enjoyed the bones in canned salmon.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

In article >,
(Steve Pope) wrote:

> 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.
>
> Steve

Two hours and 40 minutes for quart jars. I've had home-canned salmon (a
half pint jar) and it was incredibly delicious.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

On Oct 1, 9:11*am, Melba's Jammin' > wrote:
> The flesh is pressure canned and the bones get cooked, too. *I've always
> enjoyed the bones in canned salmon.

Using canned salmon, instead of canned tuna, is a nice alternative
when making tuna noodle casserole.

Karen

Karen said...

> On Oct 1, 9:11*am, Melba's Jammin' > wrote:
>> The flesh is pressure canned and the bones get cooked, too. *I've alway
> s
>> enjoyed the bones in canned salmon.
>
> Using canned salmon, instead of canned tuna, is a nice alternative
> when making tuna noodle casserole.
>
> Karen


Might taste good but unless the casserole was in a tomato sauce OR cheese'd
to death, the contrast would put me off.

YMMV,

Andy
Who didn't, then did, then didn't eat anything ('cept every so often.

Karen wrote:

> On Oct 1, 9:11*am, Melba's Jammin' > wrote:
> > The flesh is pressure canned and the bones get cooked, too. *I've
> > always enjoyed the bones in canned salmon.
>
> Using canned salmon, instead of canned tuna, is a nice alternative
> when making tuna noodle casserole.

I get the inexpensive canned pink dalmon on occasion. I make
salmon-salad with it. Also just eat it out of the can.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Default User" > wrote in message
...
> Karen wrote:
>
>> On Oct 1, 9:11 am, Melba's Jammin' > wrote:
>> > The flesh is pressure canned and the bones get cooked, too. I've
>> > always enjoyed the bones in canned salmon.
>>
>> Using canned salmon, instead of canned tuna, is a nice alternative
>> when making tuna noodle casserole.
>
> I get the inexpensive canned pink dalmon on occasion. I make
> salmon-salad with it. Also just eat it out of the can.
>
>
>
>
> Brian
>
> --
> If televison's a babysitter, the Internet is a drunk librarian who
> won't shut up.
> -- Dorothy Gambrell (http://catandgirl.com)

Oh Christ I hate canned pink salmon. If you ever see canned red salmon
(sockeye) get it!
Trader Joes used to sell tuna sized cans of it for a couple bucks. Its is
quite good

Mike wrote:

>
> "Default User" > wrote in message
> ...
> > Karen wrote:
> >
> >>On Oct 1, 9:11 am, Melba's Jammin' >
> wrote: >>> The flesh is pressure canned and the bones get cooked,
> too. I've >>> always enjoyed the bones in canned salmon.
> > >
> > > Using canned salmon, instead of canned tuna, is a nice alternative
> > > when making tuna noodle casserole.
> >
> > I get the inexpensive canned pink dalmon on occasion. I make
> > salmon-salad with it. Also just eat it out of the can.

> Oh Christ I hate canned pink salmon.

You are entitled to your opinion.

> If you ever see canned red
> salmon (sockeye) get it! Trader Joes used to sell tuna sized cans
> of it for a couple bucks. Its is quite good

Thanks for the advice.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:

> Mike wrote:
>
>>
>> "Default User" > wrote in message
>> ...
>> > Karen wrote:
>> >
>> >>On Oct 1, 9:11 am, Melba's Jammin'
>> >
>> wrote: >>> The flesh is pressure canned and the bones get
>> cooked, too. I've >>> always enjoyed the bones in canned
>> salmon.
>> > >
>> > > Using canned salmon, instead of canned tuna, is a nice
>> > > alternative when making tuna noodle casserole.
>> >
>> > I get the inexpensive canned pink dalmon on occasion. I make
>> > salmon-salad with it. Also just eat it out of the can.
>
>> Oh Christ I hate canned pink salmon.
>
> You are entitled to your opinion.
>
>> If you ever see canned red
>> salmon (sockeye) get it! Trader Joes used to sell tuna
>> sized cans of it for a couple bucks. Its is quite good
>
> Thanks for the advice.

And it's twice as expensive.



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Blinky the Shark wrote:

> Default User wrote:
>
> > Mike wrote:
> >
> >>
> >> "Default User" > wrote in message
> >> ...
> >> > Karen wrote:
> >> >
> >> >>On Oct 1, 9:11 am, Melba's Jammin'
> >> >
> >> wrote: >>> The flesh is pressure canned and the bones get
> >> cooked, too. I've >>> always enjoyed the bones in canned
> >> salmon.
> >> > >
> >> > > Using canned salmon, instead of canned tuna, is a nice
> >> > > alternative when making tuna noodle casserole.
> >> >
> >> > I get the inexpensive canned pink dalmon on occasion. I make
> >> > salmon-salad with it. Also just eat it out of the can.
> >
> >> Oh Christ I hate canned pink salmon.
> >
> > You are entitled to your opinion.
> >
> >> If you ever see canned red
> >> salmon (sockeye) get it! Trader Joes used to sell tuna
> >> sized cans of it for a couple bucks. Its is quite good
> >
> > Thanks for the advice.
>
> And it's twice as expensive.

At least twice.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Default User" > wrote in message
...
> Blinky the Shark wrote:
>
>> Default User wrote:
>>
>> > Mike wrote:
>> >
>> >>
>> >> "Default User" > wrote in message
>> >> ...
>> >> > Karen wrote:
>> >> >
>> >> >>On Oct 1, 9:11 am, Melba's Jammin'
>> >> >
>> >> wrote: >>> The flesh is pressure canned and the bones get
>> >> cooked, too. I've >>> always enjoyed the bones in canned
>> >> salmon.
>> >> > >
>> >> > > Using canned salmon, instead of canned tuna, is a nice
>> >> > > alternative when making tuna noodle casserole.
>> >> >
>> >> > I get the inexpensive canned pink dalmon on occasion. I make
>> >> > salmon-salad with it. Also just eat it out of the can.
>> >
>> >> Oh Christ I hate canned pink salmon.
>> >
>> > You are entitled to your opinion.
>> >
>> >> If you ever see canned red
>> >> salmon (sockeye) get it! Trader Joes used to sell tuna
>> >> sized cans of it for a couple bucks. Its is quite good
>> >
>> > Thanks for the advice.
>>
>> And it's twice as expensive.
>
> At least twice.
>
As it should be. it tastes 15 times better.

Some may like canned Humpies I dont. I must be spoiled by fresh Salmon
..




>
> Brian
>
> --
> If televison's a babysitter, the Internet is a drunk librarian who
> won't shut up.
> -- Dorothy Gambrell (http://catandgirl.com)