" wrote:
>
> What did you add to that canned salmon you tried 15 years ago? It's got to have various seasonings to add flavor and hold it together if you are making fried salmon patties.
>
> All that is in that can has been pressure cooked thus the bones almost like butter they are so soft when eaten. If you make salmon patties those bones just disintegrate into the mixture and you rarely know they are there and they do add extra calcium unless I am mistaken. The small tuna can size of Chicken of the Sea salmon is boneless and skinless.

I don't remember the seasoning but I was turned off with the soft
bones. They chewed up easily enough but were still nasty/highly
disturbing to me. I've had real salmon and loved it. I won't buy
canned ever again.