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09 November 2010


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What a great idea! I will be trying this one, maybe tonight!


So easy!


But the brand of canned salmon at my grocery store has THE VERTEBRAE in it! Do I really just mush it in?

(I have a hard time with canned salmon. Tuna=no bones=okay. Salmon=bones=sort of gross.)


I used to be grossed out by salmon bones too, but I got over it.

Here's the thing. I'm not sure why it is, but the bones in canned salmon, including the vertebrae, are surprisingly soft. You can crush them easily with a fork. If you put the salmon in a big mixing bowl and stir and stir and stir, eventually all the bones will be crushed and broken so small that nobody will see them. In a flat pyrex dish as in this recipe, you kind of have to hunt for the vertebrae and mash them individually, but eventually, if you mash long enough, you will not be able to discern any bones.

The bones make the salmon better for you because you get to use all the minerals for your own bones :-)

BTW: I happen to prefer the more expensive red salmon, but pink salmon is fine too.


FYI, I think the bones are soft from the canning process. They are SO healthy for you! Im imagine you could use tuna, but it would take a lot of cans to make a loaf.


Plus, tuna's leaner than salmon. Fewer good fish oils.

LeeAnn Balbirona

I just can't eat canned fish; I can barely stand handling raw meat in general. Urgh. I admire those of you who are more sensible than me.

Margaret in Minnesota

I am about to make this for our snowy Saturday lunch! I'll let you know how it goes (down).

Margaret in Minnesota

As promised, I am back to say:

They DEVOURED it, "they" being every last child, including the neighbor.

Thank you, Hannah!


That's great news, Margaret. There you go, a new lunch sensation.

Dorian Speed

I may actually try this, even though I don't think my children have ever eaten canned fish, and I've never had canned salmon, and I read this and think, "they will never eat this."

Because they never eat anything, anyway!

(mild exaggeration)

About how long does it take to become crispy?

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