Comments on: On Canned Salmon http://thepauperedchef.com/2007/02/canned_salmon.html Wed, 08 Sep 2010 06:19:40 -0500 http://wordpress.org/?v=2.9.1 hourly 1 By: Melissa http://thepauperedchef.com/2007/02/canned_salmon.html/comment-page-1#comment-11935 Melissa Tue, 22 Dec 2009 00:41:44 +0000 http://blakeroyer.com/?p=330#comment-11935 I've been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit Cheers, Melissa melissa@foodista.com Editor and Community Developer Foodista.com -- The Cooking Encyclopedia Everyone Can Edit I’ve been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit

Cheers,
Melissa

melissa@foodista.com
Editor and Community Developer
Foodista.com — The Cooking Encyclopedia Everyone Can Edit

]]> By: Amanda http://thepauperedchef.com/2007/02/canned_salmon.html/comment-page-1#comment-1509 Amanda Sat, 28 Feb 2009 17:23:44 +0000 http://blakeroyer.com/?p=330#comment-1509 <p>I'm also surprised about the comments about the bones. I grew up in a family that would make "salmon patties" and as a small child I would almost beg for the bones as mom made them. Even now, my husband is grossed out by the bones, and I enjoy the texture of the salmon bones. What a great way to get extra calcium! And even if you don't like the bones, it takes about 2 seconds to remove them from a canned salmon. Much easier than trying to bone a fresh fish.</p> I'm also surprised about the comments about the bones. I grew up in a family that would make "salmon patties" and as a small child I would almost beg for the bones as mom made them. Even now, my husband is grossed out by the bones, and I enjoy the texture of the salmon bones. What a great way to get extra calcium! And even if you don't like the bones, it takes about 2 seconds to remove them from a canned salmon. Much easier than trying to bone a fresh fish.

]]> By: nancy http://thepauperedchef.com/2007/02/canned_salmon.html/comment-page-1#comment-1508 nancy Thu, 21 Feb 2008 21:58:03 +0000 http://blakeroyer.com/?p=330#comment-1508 <p>Salmon is a great source of calcium, which makes the bones an important part to eat, not remove. Canning makes the bones soft and easy to eat. One does not even notice them once the salmon is stirred with mayo/onions/horseradish/dill or whatever.</p> Salmon is a great source of calcium, which makes the bones an important part to eat, not remove. Canning makes the bones soft and easy to eat. One does not even notice them once the salmon is stirred with mayo/onions/horseradish/dill or whatever.

]]> By: susie q http://thepauperedchef.com/2007/02/canned_salmon.html/comment-page-1#comment-1507 susie q Mon, 02 Apr 2007 00:29:14 +0000 http://blakeroyer.com/?p=330#comment-1507 <p>you must have canned salmon sandwiches with horseradish mayo on pumpernickel bread........<br /> mmmmmmmm, nirvana!!!!</p> you must have canned salmon sandwiches with horseradish mayo on pumpernickel bread……..
mmmmmmmm, nirvana!!!!

]]> By: Erica Appel http://thepauperedchef.com/2007/02/canned_salmon.html/comment-page-1#comment-1506 Erica Appel Tue, 27 Feb 2007 10:09:22 +0000 http://blakeroyer.com/?p=330#comment-1506 <p>Hi, Blake.</p> <p>We miss you already!</p> <p>Anyway, I just this week bought some canned salmon at Costco and had some for lunch (just plain, mixed with salad greens). It was quite tasty, and there were no bones. But it was a little boring, so I was happy to see the recipe for salmon and chickpea salad. Will try it ASAP!</p> <p>Hope all is well with you!</p> <p>Erica</p> Hi, Blake.

We miss you already!

Anyway, I just this week bought some canned salmon at Costco and had some for lunch (just plain, mixed with salad greens). It was quite tasty, and there were no bones. But it was a little boring, so I was happy to see the recipe for salmon and chickpea salad. Will try it ASAP!

Hope all is well with you!

Erica

]]> By: kwanito http://thepauperedchef.com/2007/02/canned_salmon.html/comment-page-1#comment-1505 kwanito Thu, 15 Feb 2007 23:07:57 +0000 http://blakeroyer.com/?p=330#comment-1505 <p>I have canned sockeye salmon from a trip to Vancouver. I happen to appreciate the bones/skin.</p> <p>A favorite recipe of mine:<br /> Place salmon into a bowl. Add olive oil (less if you keep the juices from the can), capers, lemon zest, dill. Salt & pepper to taste. Let it sit in fridge for a bit. Enjoy with a saute of leafy veggies .</p> I have canned sockeye salmon from a trip to Vancouver. I happen to appreciate the bones/skin.

A favorite recipe of mine:
Place salmon into a bowl. Add olive oil (less if you keep the juices from the can), capers, lemon zest, dill. Salt & pepper to taste. Let it sit in fridge for a bit. Enjoy with a saute of leafy veggies .

]]> By: sir cooksalot http://thepauperedchef.com/2007/02/canned_salmon.html/comment-page-1#comment-1504 sir cooksalot Wed, 14 Feb 2007 11:47:27 +0000 http://blakeroyer.com/?p=330#comment-1504 <p>Regarding bones, I found the below information on http://www.alaskaseafood.org/. FYI, there are also some great recipes on there.</p> <p>Pink and Chum (Keta) Salmon: These lighter-colored varieties are the most economical and are ideal for patties, soups, sandwiches and appetizer spreads. <br /> Red (Sockeye) Salmon: This deep red variety is perfect in pastas, salads and for eating right out of the can (great when you're eating on the run or right at your desk!) <br /> Both of these types of salmon are available in a "traditional pack" - with skin and tiny bones that are completely edible and add a rich delicious flavor as well as calcium, protein and omega-3s. For maximum health benefits, lightly mash them with a fork then blend them into the recipe. Enjoy the convenience of three can sizes: 14.75 ounces, 7.5 ounces and 3.75 ounces. </p> <p>Skinless, Boneless Pink Salmon: This variety is now available in most markets, typically packed in a 6-ounce can and now available in a 7.1-ounce pouch. </p> Regarding bones, I found the below information on http://www.alaskaseafood.org/. FYI, there are also some great recipes on there.

Pink and Chum (Keta) Salmon: These lighter-colored varieties are the most economical and are ideal for patties, soups, sandwiches and appetizer spreads.
Red (Sockeye) Salmon: This deep red variety is perfect in pastas, salads and for eating right out of the can (great when you're eating on the run or right at your desk!)
Both of these types of salmon are available in a "traditional pack" – with skin and tiny bones that are completely edible and add a rich delicious flavor as well as calcium, protein and omega-3s. For maximum health benefits, lightly mash them with a fork then blend them into the recipe. Enjoy the convenience of three can sizes: 14.75 ounces, 7.5 ounces and 3.75 ounces.

Skinless, Boneless Pink Salmon: This variety is now available in most markets, typically packed in a 6-ounce can and now available in a 7.1-ounce pouch.

]]> By: Blake http://thepauperedchef.com/2007/02/canned_salmon.html/comment-page-1#comment-1503 Blake Tue, 13 Feb 2007 22:25:33 +0000 http://blakeroyer.com/?p=330#comment-1503 <p>Michele: Yup, I gobbled up all that dill right on my sandwich. I consider it a wonder herb. The mild flavor enhances many things and it's not overbearing: not like munching on rosemary or something.</p> <p>Chenette: I'd love a recipe for curried salmon!</p> Michele: Yup, I gobbled up all that dill right on my sandwich. I consider it a wonder herb. The mild flavor enhances many things and it's not overbearing: not like munching on rosemary or something.

Chenette: I'd love a recipe for curried salmon!

]]> By: Chennette http://thepauperedchef.com/2007/02/canned_salmon.html/comment-page-1#comment-1502 Chennette Tue, 13 Feb 2007 22:19:11 +0000 http://blakeroyer.com/?p=330#comment-1502 <p>Canned salmon is a staple in Trinidad and Tobago - we stew it and curry it. Curried canned salmon is a great flavourful and fast meal.</p> Canned salmon is a staple in Trinidad and Tobago – we stew it and curry it. Curried canned salmon is a great flavourful and fast meal.

]]> By: Michele http://thepauperedchef.com/2007/02/canned_salmon.html/comment-page-1#comment-1501 Michele Tue, 13 Feb 2007 16:55:33 +0000 http://blakeroyer.com/?p=330#comment-1501 <p>Is the dill in the main photo for aesthetic reasons or would you really put all those full sprigs in the sandwich? Eeek.</p> Is the dill in the main photo for aesthetic reasons or would you really put all those full sprigs in the sandwich? Eeek.

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