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.
>
> -sw

If you properly cook a nonfarmed salmon it will separate into variously
sized shingles which can then be effortlessly broken down 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.

On Tue, 23 Apr 2013 04:32:14 +0000 (UTC), tert in seattle
> wrote:

> If you properly cook a nonfarmed salmon it will separate into variously
> sized shingles which can then be effortlessly broken down 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.

I've never come across a bone in salmon filet.

--
Food is an important part of a balanced diet.

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

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.

On 2013-04-23, Sqwertz > wrote:

> Canned pink salmon is $2.35/lb ($2/14.5oz can). Fresh pink salmon
> costs $7-$8/lb. Canned Red salmon is $3.75/lb. Fresh Red salmon is
> $9-$15/lb.

I buy wild Alaskan canned salmon, about $5-6 can, but sooo worth it.

nb

On 4/23/2013 10:40 AM, Sqwertz wrote:
> On Tue, 23 Apr 2013 10:21:34 -0400, Brooklyn1 wrote:
>
>> 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".
>
> Canned pink salmon is $2.35/lb ($2/14.5oz can). Fresh pink salmon
> costs $7-$8/lb. Canned Red salmon is $3.75/lb. Fresh Red salmon is
> $9-$15/lb.
>
Yup. I buy canned salmon at the dollar store. It's never more than
$2.50 for a 15.5 oz. can, if that.

>> 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.
>
> Pattys? Don't you mean patty's?
>
> -sw
>
Well, he typed "pattys" several times, then typed "patties". The word
as I know it is "patties". Or just call them fish cakes.

Jill

Sqwertz wrote:
> On Tue, 23 Apr 2013 10:21:34 -0400, Brooklyn1 wrote:
>
>> 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".
>
> Canned pink salmon is $2.35/lb ($2/14.5oz can). Fresh pink salmon
> costs $7-$8/lb. Canned Red salmon is $3.75/lb. Fresh Red salmon is
> $9-$15/lb.

my wife picks them up at the warehouse - $5/lb for a whole pink

http://www.lokifish.com/store-wholefish-local.html

I stuff em with lemon & garlic and bake or grill

for me the pinks still needs some help and that's why I prefer the
salmon salad ... and, texture

I'll also smoke them - that's definitely cheaper than buying smoked
salmon

On Apr 23, 10:02*am, tert in seattle > wrote:

> I'll also smoke them - that's definitely cheaper than buying smoked
> salmon

I tried that. How do you keep those puppies lit? ;-)

ImStillMags wrote:
> On Apr 23, 10:02?am, tert in seattle > wrote:
>
>> I'll also smoke them - that's definitely cheaper than buying smoked
>> salmon
>
> I tried that. How do you keep those puppies lit? ;-)

it's not easy!