jmcquown wrote:
> Sqwertz wrote:
>> tert in seattle wrote:
>>> Sqwertz wrote:
>>>> 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.
>>
>On that we agree. Fresh salmon is far too costly to use for making fish
>cakes.

I don't know about that costly part, nowadays good canned salmon costs
as much if not more than fresh... there is no more "cheap canned
salmon". But I don't compare the two, canned and fresh fish are very
different products. I think it's strictly a matter of personal taste
(what one is used to), I think pattys made with canned salmon taste
much better than made with fresh. I like pattys made with canned tuna
also, about the only thing that chunk light is good for... canned
mackerel makes good pattys too. I like to put mixed veg in fish
patties. There are as many different recipes for fish pattys as those
who prepare them... I never prepare them exactly the same twice.