Canned Salmon

Here's what was going to start as a rant and then developed into more of a learning experience.



So Marina and I decided to make Salmon patties for dinner tonight. Once we opened the two tins of salmon we were going to use, we realized that there was still skin and bones mixed in with the meat. To say the least we were disgusted, annoyed and most of all confused.



DISGUSTED... because it looked like a fish just exploded in the can. Not just that, but there were large segments of spine, bone, and skin in the tin too.



ANNOYED and confused... because we wondered why anyone would ever want to spend 10 minutes picking out all the bones and skin that was mashed in with the good stuff. In the end we threw out the equivelant of 1/4 the can. Why would a company force their customer to pick out all the undesireable stuff? Isn't a company supposed to give the customer what they want? What kind of customer takes pleasure in an added step in the cooking process, and enjoys kicking out skin and bone with their hands?



So with hands newly cleaned of fish bits I went to google why in the world canned salmon would ever have the bones and skin included. I came across some websites that mentioned that:

1.) the bones are an excellent source of calcium and phospherous.
2.) the skin is an excellent source of Omega 3 fatty acids.
3.) the salmon in canned salmon is no better or worse quality than frozen salmon or fresh salmon you buy in the store.
4.) the salmon in canned salmon is cooked in the tin.
5.) the bones (apparently) are perfectly soft and safe to eat.
6.) Some people love eating the skin and bones.

So, with all that being learned we might try giving it a chance next time... well, still without the spine segments, but with the skin (omega 3's) and the smaller bones (calcium and Phospherous) it could be really good for us.

It would be a shame to waste all the potential health benefits that come in a can of salmon.

Cheers,

David