Shelter-in-Place Salmon Loaf
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Date: 2020-03-28
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Comments and reviews: 9
William
I can't keep the good canned salmon in my pantry. My kids eat it as fast as I buy it. We typically do a salmon salad though. Salmon, onions, celery, fennel, cucumber, bell pepper, grated carrot, pickles, or whatever other vegetable is laying around. Mix with salt, pepper, whatever spice you like, and olive oil and/or mayo and or Greek yogurt. I was out for essentials a few days back and the good salmon was 5+ per can, so I left it. Does anyone know what I can do with a can of minced prawns with spices? It was an impulse buy at my Asian grocer.
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I can't keep the good canned salmon in my pantry. My kids eat it as fast as I buy it. We typically do a salmon salad though. Salmon, onions, celery, fennel, cucumber, bell pepper, grated carrot, pickles, or whatever other vegetable is laying around. Mix with salt, pepper, whatever spice you like, and olive oil and/or mayo and or Greek yogurt. I was out for essentials a few days back and the good salmon was 5+ per can, so I left it. Does anyone know what I can do with a can of minced prawns with spices? It was an impulse buy at my Asian grocer.
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EvilSanta482
You can still eat the bones even if you cooked it yourself. Salmon bones when well cooked are like sardine bones and get real soft and are a good source of calcium. The skin is edible regardless and helps keep the fish moist and tender. Best way to cook a whole salmon is to gut it and put a few tabs of butter and some bacon strips in the belly and wrap in foil and put on a grill or over a fire.
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You can still eat the bones even if you cooked it yourself. Salmon bones when well cooked are like sardine bones and get real soft and are a good source of calcium. The skin is edible regardless and helps keep the fish moist and tender. Best way to cook a whole salmon is to gut it and put a few tabs of butter and some bacon strips in the belly and wrap in foil and put on a grill or over a fire.
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Little
The bones and the vertebrae get very soft because they are pressure canned probably under 10 to 12 pounds of pressure depending on where you live but it could be up to 15 pounds of pressure for approximately 75 to 90 minutes, so under those conditions they are just soooooo thoroughly cooked because they're quite tiny that it enables them to just smash apart. That is why they crumble so easy.
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The bones and the vertebrae get very soft because they are pressure canned probably under 10 to 12 pounds of pressure depending on where you live but it could be up to 15 pounds of pressure for approximately 75 to 90 minutes, so under those conditions they are just soooooo thoroughly cooked because they're quite tiny that it enables them to just smash apart. That is why they crumble so easy.
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Mumps
Every time I've eaten canned salmon with the bones, they are so horribly crunchy no matter how mashed and smashed I made the mixture. My Dad always refused to buy the boneless salmon when I was growing up because he liked the crunch. That said, I might have to pick up a can of boneless salmon next time I'm out, which will be soon unfortunately due to working in a grocery store.
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Every time I've eaten canned salmon with the bones, they are so horribly crunchy no matter how mashed and smashed I made the mixture. My Dad always refused to buy the boneless salmon when I was growing up because he liked the crunch. That said, I might have to pick up a can of boneless salmon next time I'm out, which will be soon unfortunately due to working in a grocery store.
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WarGamingRefugee
Since we'll all be isolating ourselves into April, it's really time to think of an April Fools video, but one that teaches us a bit about cooking. I nominate a product that always sells out down here on the Texas Gulf Coast in every crisis -- Spam. Be it a pandemic or a hurricane, Spam always flies off the store's shelves. We need a Chef John recipe for homemade Spam.
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Since we'll all be isolating ourselves into April, it's really time to think of an April Fools video, but one that teaches us a bit about cooking. I nominate a product that always sells out down here on the Texas Gulf Coast in every crisis -- Spam. Be it a pandemic or a hurricane, Spam always flies off the store's shelves. We need a Chef John recipe for homemade Spam.
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Sharon
My mother-in-law bakes her mixture in a special tin the creates little salmon cakes. Its virtually the same recipe, minus the meringue. She also makes a disgusting white sauce with chunks of boiled egg mixed in. Im grateful you took a different course. My sister makes her sauce with melted Boursin cheese and fresh dill, which is much better. This looks divine too. Thanks.
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My mother-in-law bakes her mixture in a special tin the creates little salmon cakes. Its virtually the same recipe, minus the meringue. She also makes a disgusting white sauce with chunks of boiled egg mixed in. Im grateful you took a different course. My sister makes her sauce with melted Boursin cheese and fresh dill, which is much better. This looks divine too. Thanks.
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Allen
OMG that's exactly me. Several years old canned salmon next to my tuna because I thought it was healthy. No crackers or bread but I just remembered I have some bread crumbs in the freezer - I think. If not I know I have panko cause I see a stale old box at the back of a shelf. Thank you Chef John. You've saved me from starvation for one more day.
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OMG that's exactly me. Several years old canned salmon next to my tuna because I thought it was healthy. No crackers or bread but I just remembered I have some bread crumbs in the freezer - I think. If not I know I have panko cause I see a stale old box at the back of a shelf. Thank you Chef John. You've saved me from starvation for one more day.
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CologneCarter
I know for sure something that weird and not appetizing looking has never been on the shelves in any German grocery store I have been to so far and I hope it never will be. There's seriously something wrong with fish were the fish bones are of a consistency that makes them dissolve when stirring. How overcooked is this stuff?
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I know for sure something that weird and not appetizing looking has never been on the shelves in any German grocery store I have been to so far and I hope it never will be. There's seriously something wrong with fish were the fish bones are of a consistency that makes them dissolve when stirring. How overcooked is this stuff?
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chilanya
i am a very nitpicky eater and even i don't mind the bones in the canned salmon. just crush them with a fork and you won't taste them. i'm the kind of person who refuses clams, oysters, mollusks, squid, snails, and i even have to brace myself before eating shrimp. so salmon from the tin is really not so bad.
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i am a very nitpicky eater and even i don't mind the bones in the canned salmon. just crush them with a fork and you won't taste them. i'm the kind of person who refuses clams, oysters, mollusks, squid, snails, and i even have to brace myself before eating shrimp. so salmon from the tin is really not so bad.
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