Steve Pope wrote:
>
> As for pouches, I haven't heard anything tempting me to try them.
> I do notice them appearing in large number in Grocery Outlet
> and 99 Cent Only stores, which probably says something.

It says that they are replacing canned. Pouches have less packaging
weight, pack into cartons at higher densities, and don't have losses
from dented cans nobody will buy.

Pete C. > wrote:

>Steve Pope wrote:

>> As for pouches, I haven't heard anything tempting me to try them.
>> I do notice them appearing in large number in Grocery Outlet
>> and 99 Cent Only stores, which probably says something.

>It says that they are replacing canned. Pouches have less packaging
>weight, pack into cartons at higher densities, and don't have losses
>from dented cans nobody will buy.

Are there factory ships producing pouches now?

If not, what is the timeline between tuna being fished and it
ending up in a pouch?

Are the pouches filled from large cans? (That would be my first guess.)

Steve

Steve Pope wrote:
>
> Pete C. > wrote:
>
> >Steve Pope wrote:
>
> >> As for pouches, I haven't heard anything tempting me to try them.
> >> I do notice them appearing in large number in Grocery Outlet
> >> and 99 Cent Only stores, which probably says something.
>
> >It says that they are replacing canned. Pouches have less packaging
> >weight, pack into cartons at higher densities, and don't have losses
> >from dented cans nobody will buy.
>
> Are there factory ships producing pouches now?

Quite likely. Space is at a premium on a factory ship, and the packing
lines for pouches take less space than canning lines, the empty pouches
take less space than empty cans, and the finished pouches take less
space than finished cans.

>
> If not, what is the timeline between tuna being fished and it
> ending up in a pouch?
>
> Are the pouches filled from large cans? (That would be my first guess.)

Highly unlikely. If they are not pouch packed on the ship, they are
pouch packed on the dock from fish that was frozen on the ship in large
boxes.

Pete C. > wrote:

>Steve Pope wrote:

>> Are there factory ships producing pouches now?

>Quite likely. Space is at a premium on a factory ship, and the packing
>lines for pouches take less space than canning lines, the empty pouches
>take less space than empty cans, and the finished pouches take less
>space than finished cans.

Okay, but I'd like some actual datapoints on this.

>> If not, what is the timeline between tuna being fished and it
>> ending up in a pouch?
>>
>> Are the pouches filled from large cans? (That would be my first guess.)

>Highly unlikely. If they are not pouch packed on the ship, they are
>pouch packed on the dock from fish that was frozen on the ship in large
>boxes.

Canned fish has never been frozen (in almost all cases).

Do you know that pouched fish has been previously frozen? If
so then it is inferior to canned.

Steve

"bulka" > wrote in message
...
> Yeah, that's about what I suspected. Thanks for the confirmation.
>
> Never noticed the tiny cans - I'll keep an eye out.
>
> Dave - are you serious about the soup? Tiny cans or tapered?
> I used to make a great simple soup with fresh salmon and spinach.
> Doubt it would work with catfood.
>
> B
>

Absolutely. Milk, salt & pepper, a bit of butter and a tapered can of red
salmon.
I like to add a crumbled up a handful of saltines to the bowl to give the
soup some body.
Good stuff,
Dave
Removal of skin and bones is optional.

In article
>,
bulka > wrote:

> I've never used canned salmon. Is it good for anything?

Fish cakes and the like. I eat it straight out of the tin, bones and
all.

Miche

--
Electricians do it in three phases

In article
>,
"Michael O'Connor" > wrote:

> On May 12, 9:51*pm, Lou Decruss > wrote:
> > On Wed, 12 May 2010 18:22:43 -0700 (PDT), bulka
> >
> > > wrote:
> > >I've never used canned salmon. *Is it good for anything?
> >
> > >B
> >
> > The stuff in the tapered can with bones is cat food IMO. *The stuff
> > Costco sells packed just like tuna cans is wonderful. *Sheldon
> > mentioned gourmet tuna salad and that's a good way to put it. *It
> > makes a great sandwich. *You can also stuff mushrooms or peppers.
> > Lots of google hits for them.
> >
> > Lou
>
> It's probably the same stuff I get at Sam's Club, boneless salmon
> filets comes in tuna sized cans of four or five for about ten dollars,
> those are delicious. I won't eat that canned salmon with bones in it.

Pity. The bones are a good source of calcium.

Miche

--
Electricians do it in three phases

In article
>,
bulka > wrote:

> I've never used canned salmon. Is it good for anything?
>
> B

I like it for salad - like a tuna salad but with salmon. YMMV.
Or creamed salmon and peas on toast.

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

In article >,
Miche > wrote:

> In article
> >,
> bulka > wrote:
>
> > I've never used canned salmon. Is it good for anything?
>
> Fish cakes and the like. I eat it straight out of the tin, bones and
> all.
>
> Miche

Me, too. I KNEW I liked you, Miche!
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

Melba's Jammin' wrote:
> In article
> >,
> bulka > wrote:
>
>> I've never used canned salmon. Is it good for anything?
>>
>> B
>
> I like it for salad - like a tuna salad but with salmon. YMMV.
> Or creamed salmon and peas on toast.
>
Thanks for the last one Barb. That brought back memories from 60+ years ago.
I'm going to have some of that in the very near future.

Ross.

In article >,
Ross > wrote:

> Melba's Jammin' wrote:
> > Or creamed salmon and peas on toast.
> >
> Thanks for the last one Barb. That brought back memories from 60+ years ago.
> I'm going to have some of that in the very near future.
>
> Ross.

:-) You're welcome. Mom used to fix it during Lent.

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

On Fri, 14 May 2010 08:48:36 -0500, Melba's Jammin'
> wrote:

>In article
>,
> bulka > wrote:
>
>> I've never used canned salmon. Is it good for anything?
>>
>> B
>
>I like it for salad - like a tuna salad but with salmon. YMMV.
>Or creamed salmon and peas on toast.

I might like that. Maybe with mushrooms rather than peas though. I
made a white sauce with gorgonzola, mushrooms and oysters served over
egg noodles that's pretty damn good. I'll try something with salmon.
Thanks for the idea.

Lou

"Melba's Jammin'" > wrote in message
...
> In article
> >,
> bulka > wrote:
>
>> I've never used canned salmon. Is it good for anything?
>>
>> B
>
> I like it for salad - like a tuna salad but with salmon. YMMV.
> Or creamed salmon and peas on toast.
>
> --
> Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller
> Updated 4-24-2010 with food story and pictures

I was *this close* to making creamed chicken and peas over biscuits last
night for dinner but changed my mind at the last minute. I'm going to have
to try substituing salmon in the recipe -- thanks for the recipe change-up
idea!

Jinx

Jinx Minx wrote:
> "Melba's Jammin'" > wrote in message

>
> I was *this close* to making creamed chicken and peas over biscuits last
> night for dinner but changed my mind at the last minute. I'm going to have
> to try substituing salmon in the recipe -- thanks for the recipe change-up
> idea!


Creamed salmon is also good on patty shells.

On May 14, 7:55 am, Melba's Jammin' >
wrote:
> In article >,
>
> Ross > wrote:
> > Melba's Jammin' wrote:
> > > Or creamed salmon and peas on toast.
>
> > Thanks for the last one Barb. That brought back memories from 60+ years ago.
> > I'm going to have some of that in the very near future.
>
> > Ross.
>
> :-) You're welcome. Mom used to fix it during Lent.

Mine did too. Her version was canned salmon, canned cream of mushroom
soup, small can mushrooms, frozen peas. I didn't like it
much.....shouldn't be hard to improve on it. Yeah, now I'm thinking
sauté fresh mushrooms with a squeeze of lemon juice, make a white
sauce with a splash of sherry, zapped frozen peas, some parsley, maybe
some jarred roasted pepper slices, maybe a dash of nutmeg..... Oh hey,
what about a hard-cooked egg or two? -aem

In article >,
Melba's Jammin' > wrote:

> In article >,
> Miche > wrote:
>
> > In article
> > >,
> > bulka > wrote:
> >
> > > I've never used canned salmon. Is it good for anything?
> >
> > Fish cakes and the like. I eat it straight out of the tin, bones and
> > all.
>
> Me, too. I KNEW I liked you, Miche!

Woohoo!

Oh, btw, heart attack tiem...

Weasel girl is TWELVE. And significantly taller than me. Not that that
takes much.

Miche

--
Electricians do it in three phases

On May 14, 6:48*am, Melba's Jammin' >
wrote:

> I like it for salad - like a tuna salad but with salmon. *YMMV.


At the restaurant we did both tuna melt and salmon melt sandwiches.

Our tuna 'salad' was tuna,squeezed very very dry with a bit of mayo
and sweet pickle relish added.

Our salmon 'salad' was the following recipe. This salmon salad
makes a great accompaniment for crackers as an appetizer, or it's
really good as a scoop of salmon salad on top of a mixed green salad
or part of a salad plate.

The sandwiches were the traditional 'melts' on good sourdough bread
with cheese, grilled with butter to a crispy
perfection so the cheese melted and the whole thing melded together.
Yum, now I want one.

2 large cans canned salmon -- drained and picked
over, squeeze pretty dry
1/4 cup celery -- diced fine
1/2 small red onion -- diced fine
3 stalks green onion -- diced fine
1 large egg -- boiled and cooled
2 tablespoons dill pickle relish
mayonnaise to bind
black pepper to taste

Chop everything very fine and mix with salmon and relish. Add mayo by
the spoon a little at a time to reach desired consistency.



http://www.hizzoners.com

On Wed, 12 May 2010 18:22:43 -0700 (PDT), bulka
> wrote:

>I've never used canned salmon. Is it good for anything?
>
>B

I made a white sauce and filled puff pastry shells using leftover
trout. I'm sure it would work using canned salmon just as well.

Link to my blog showing what I did.
http://tinyurl.com/2d8dcww

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 05/09/10

On Fri, 14 May 2010 16:45:23 -0700, koko > wrote:

> I made a white sauce and filled puff pastry shells using leftover
> trout. I'm sure it would work using canned salmon just as well.
>
> Link to my blog showing what I did.
> http://tinyurl.com/2d8dcww

Shoot. I have leftover (fresh) salmon, but I don't have those shells.
:/

--
Forget the health food. I need all the preservatives I can get.

In article
>,
aem > wrote:

> On May 14, 7:55 am, Melba's Jammin' >
> > :-) You're welcome. Mom used to fix it during Lent.
>
> Mine did too. Her version was canned salmon, canned cream of mushroom
> soup, small can mushrooms, frozen peas. I didn't like it
> much.....shouldn't be hard to improve on it. Yeah, now I'm thinking
> sauté fresh mushrooms with a squeeze of lemon juice, make a white
> sauce with a splash of sherry, zapped frozen peas, some parsley, maybe
> some jarred roasted pepper slices, maybe a dash of nutmeg..... Oh hey,
> what about a hard-cooked egg or two? -aem

Too fancy. Mom made white sauce, no sherry in sight. No mushrooms in
it, either. I'm not wild about the roasted pepper slices idea and the
eggs ‹ no, thanks. Do it and let me know how you liked it. It's your
kitchen. "-)
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

In article >,
Miche > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > In article >,
> > Miche > wrote:
> >
> > > In article
> > > >,
> > > bulka > wrote:
> > >
> > > > I've never used canned salmon. Is it good for anything?
> > >
> > > Fish cakes and the like. I eat it straight out of the tin, bones and
> > > all.
> >
> > Me, too. I KNEW I liked you, Miche!
>
> Woohoo!
>
> Oh, btw, heart attack tiem...
>
> Weasel girl is TWELVE. And significantly taller than me. Not that that
> takes much.
>
> Miche

Jeez! Then again, La Kid is 8-1/2 !! Tell me where that went. Say hey
to Weasel for me.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

On May 14, 8:57Â*pm, Melba's Jammin' >
wrote:
> In article
> >,
>
> Â*aem > wrote:
> > On May 14, 7:55 am, Melba's Jammin' >
> > > :-) Â*You're welcome. Â*Mom used to fix it during Lent.
>
> > Mine did too. Â*Her version was canned salmon, canned cream of mushroom
> > soup, small can mushrooms, frozen peas. Â*I didn't like it
> > much.....shouldn't be hard to improve on it. Â*Yeah, now I'm thinking
> > sauté fresh mushrooms with a squeeze of lemon juice, make a white
> > sauce with a splash of sherry, zapped frozen peas, some parsley, maybe
> > some jarred roasted pepper slices, maybe a dash of nutmeg..... Oh hey,
> > what about a hard-cooked egg or two? Â*-aem
>
> Too fancy. Â*Mom made white sauce, no sherry in sight. Â*No mushrooms in
> it, either. Â*I'm not wild about the roasted pepper slices idea and the
> eggs €¹ no, thanks. Â*Do it and let me know how you liked it. Â*It's your
> kitchen. Â*"-)
> --
> Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
> Updated 4-24-2010 with food story and pictures

Salmon cakes, patties, whatever last night. First time. The
Littleshoes rx.

My nearest store only has tapered cans. Sprung for red sockeye. Then
found a can of the cheap stuff in the pantry. Figured, In for a
penny . . . and went with that.

Really pretty good. Don't know what I was afraid of. As a plus, it
is the first time anything like this hasn't fallen apart in the pan
for me. With red cabbage slaw and an interpolated tartar sauce. A
keeper.

Now I'm encouraged to try Jill's shells and even Dave's milk soup.
Milk and fish - I am curious. If I can do that maybe I'll dare
creamed fish. Sorry, but this really sounds icky. Is it a regional
thing? I've never heard of it.

Thanks, everybody.

Bulka

In article
>,
bulka > wrote:
> Salmon cakes, patties, whatever last night. First time. The
> Littleshoes rx.
>
> My nearest store only has tapered cans. Sprung for red sockeye. Then
> found a can of the cheap stuff in the pantry. Figured, In for a
> penny . . . and went with that.
>
> Really pretty good. Don't know what I was afraid of.

If something really sounds foreign and absolutely unfamiliar, I'd be
nervous about doing it, too. If it really went to hell on you, you'd
pitch it, consider the $4 you're out in ingredients, and make a PB
sandwich. :-)

> As a plus, it is the first time anything like this hasn't fallen
> apart in the pan for me. With red cabbage slaw and an interpolated
> tartar sauce. A keeper.

>
> Now I'm encouraged to try Jill's shells and even Dave's milk soup.
> Milk and fish - I am curious.

Thin fish chowder, if you ask me.
Pecker up, full steam ahead, Bulka! Be daring. "-)

> If I can do that maybe I'll dare
> creamed fish. Sorry, but this really sounds icky. Is it a regional
> thing?

Not that I'm aware of. Creamed tuna or salmon over -- something; toast,
mashed potatoes, patty shells, pie dough rounds.

> I've never heard of it.

You need to get out more. :-) It's in every basic cookery book
(Pillsbury, BC, BH&G, McCall's) I had when I got married 44 years ago.
>
> Thanks, everybody.
>
> Bulka

You're welcome.
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures