Sheldon Martin wrote:
>
> Made in a grocery store you can bet your bipee it's canned crab, and
> not very much. And I don't much care for crab... I'd much rather have
> finfish cakes. When I lived on Lung Guyland I ground lots of fresh
> caught fish to make fishcakes... it'd be like 85% fish with seasoning,
> eggs, and matzo meal or saltine cracker crumbs. Living there I ground
> more seafood than butcher meat... even made five pound fish loafs and
> grilled twelve ounce fish burgers.

I've used the albacore tuna for fish cakes in the past.
Not bad at all and using the same recipe as for crabcakes.
Always fried in butter too.

I also have a small can (5oz) of boneless salmon that I
bought many years ago to make salmon cakes like Jill does.
Not sure whether to make cakes, or just a salmon salad to
eat on bread, like you would use tuna for.