Any experiences/cautions/reco... when using canned salmon?!
Do you have any advice about using canned salmon, like a particular kind or brand to get, or tips on using the canned salmon? What's the best way to find all the bones?
Answers: Its cold outside, and I'm craving salmon for some reason, so I thought I'd cook up a salmon stew using some recipes I found on the net. Some of the recipes involve canned salmon, which I've never used before.
Do you have any advice about using canned salmon, like a particular kind or brand to get, or tips on using the canned salmon? What's the best way to find all the bones?
Salmon Croquets
It doesn't matter which brand you use, they are all the same. I usually get the bones out, however, don't stress yourself out about getting every last bone.
Once you drain the salmon and get the bones out, mash up the salmon in a bowl with a fork.
Add a chopped onion
Add your choice of seasoning (salt, pepper, onion salt, etc..)
Add 1 egg per can of salmon, and mix the salmon, egg, and onion together.
Make salmon patties (just as you were making hamburger patties)
Heat a little bit of grease in a pan (maybe a 1/2 cup)
Flour the patties while the grease is getting warm, then fry patties until brown on both sides.
Great served with rice!
*EDIT*
I forgot to answer your question about the bones. First, open the can of salmon, then drain it.
Next, turn the can upside down and dump the salmon into a bowl. The salmon should come out in the shape of the can. Most of the time you could see the bone at the top of the salmon. If you see the bone, take a spoon and break open the salmon right where the bone is, then just scoop the bone out with the spoon.
If you don't see the bone at the top of the salmon, just slowly break the salmon open down the middle, and if you still don't see it, break it again until you do see it. Once you see it, take a spoon and scoop it out.
Just don't do it. Always use fresh fish!
Canned salmon is good for you so don't worry about it. The bones are soft and edible, no need to seek them out. I like Cloverleaf Sockeye, it has the most flavour and is fresh Pacific salmon, not farm raised.
I always remove the filets carefully and remove the bones intact if possible...as I choked on one for a bad experience when young. Also remove the skin as much as possible, as it can taste a little oily and wild. I use canned alot, instead of tuna, and in croquets, in stews and soups. I do love fresh but it is not always available.
well if is is canned
NONE
but you can cut your fingers off if you run with the lid in your hand..
No bones to take out in canned salmon,f you crave salmon make a nice salmon and mayo sandwich. save your recipie for when you can get a nice fillet of resh salmon!
canned salmon is good but you do want to rid yourself of the bones and darker meat! for the price you pay you can find fresh or frozen and get your moneys worth!!!
try salmon loaf too!!
SALMON LOAF
1 can salmon
1 can cream of celery or mushroom soup
1 c. dry crumbs
2 eggs, slightly beaten
1/2 c. chopped onion
1 tbsp. lemon juice
Drain salmon, reserve 1/4 cup liquid. Mix and pack into loaf pan 9x5x3. bake at 375 degrees for 1 hour. Cool in pan 10 minutes. Turn out.
great with cream peas!
2 cups frozen green peas, thawed
2/3 cup water
1/8 teaspoon salt
3 tablespoons butter
1/3 cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon white sugar
In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.
bumble bee is a great brand when making a delicious salmon burger, but for the stew you'd like to make I highly reccomend using fresh salmon, just chop it up. I'm get that cold longing for homemade chicken pot pies, think i'll make those this evening!
I know a good many people opt to leave the bones and skin on but i prefer to remove them....
I use canned Salmon when Im making salmon patties...One suggestion i do have is that if you are using it as a stew...I would add it towards the end.and cook it just long enough to heat though.It it very well cooked already and can be mushy if cooked much longer.
If you want to incorporate more of the salmon taste....add a bit of the broth from the can...
Canned salmon is great - the red sockeye is best, but the cheaper is pink, and is just not as flavorful. Once you open the can, dump it out into a bowl, and you can easily remove the bones, you will see them all lined up. I take off the fatty skin too, because I don't like it - although you don't have to.