On 4/23/2013 1:51 AM, Sqwertz wrote:
> On Tue, 23 Apr 2013 04:32:14 +0000 (UTC), tert in seattle wrote:
>
>> Sqwertz wrote:
>>> On Mon, 22 Apr 2013 16:42:59 -0400, jmcquown wrote:
>>>
>>>> Drain salmon and place in a large mixing bowl. Remove the round bones.
>>>> Add salt and pepper (*I used Penzey's Florida pepper blend), cayenne.
>>>> Mash well with a fork.
>>>
>>> Don't mash the salmon! You want it to keep some of it's texture so
>>> it's not like dog food! Add the salmon last and mix gently.
>>
>> If you properly cook a nonfarmed salmon it will separate into variously
>> sized shingles which can then be effortlessly broken down ...
>
> That also works just as well with farmed salmon, believe it or not.
>
>> to the size
>> that suits you, all with your fingers. I make salmon salad out of pinks
>> regularly now. Sure beats trying to debone the ****er before I cook it.
>
> The whole idea here is to use cheap canned salmon and turn it into
> something tasty. Whole fresh salmon deserves better treatment and
> presentation than salmon cakes.
>
> -sw
>
On that we agree. Fresh salmon is far too costly to use for making fish
cakes.

Jill