gratus fermentatio

Recipes 

I really hate to say it about such a wonderful & tasty fish like salmon, but the stuff in a can sucks IMHO. I love it raw, grilled, baked, poached, etc... But canning does something to it that just makes it unpalatable to me; the cat loves it tho. I think the best you can do is find a recipe that has enough other flavours to help mask the nastiness that whatever the canning process imparts to it; or feed it to your cat. Don't mean to dis anyone's fav fish in a can, It's just not something I'll eat unless I'm actualy starving in a cave during the zombie apocalypse. Even then I'd gag on the stuff. Regards, GF.

arturo7

Recipes 

Yeah, the canned stuff is pretty strong. However, I think the patties/cakes approach is worth a try. Same with the hash.

Thanks for the ideas, gang!

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d37fan

Recipes 

The key to good tasting canned salmon is to remove the skin and the thin dark layer of meat (not much loss), this will greatly improve the taste. Some finely diced green peppers and onion in the patty mix makes it taste totally different. Also pick through for the bones and mash them well with a fork and add back to the mix, for the calcium.

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DeafSmith

Recipes 

I like the red salmon - don't care much for the pink. I like to cook some spiral pasta (about two cups dry), add a can of red salmon and some sliced green olives, sprinkle with white balsamic vinegar and olive oil. Serves two or three.

Kershner_Ale

Recipes 

I can about half the salmon I harvest each year, about 60 pints worth. Mostly reds and silvers. I smoke all the salmon I can for an hour or two before canning to give it a good smoked flavor. My two favorite uses of canned salmon are a killer salmon chowder my wife makes and salmon salad sandwhichs (like tuna or chicken salad sandwhichs). Also use it in pasta salad, some casserole dishes, and such. One nice thing about canned salmon, it's much easier and cheaper shipping to relatives in the lower 48 than frozen salmon. Plus it saves room in the freezer for halibut!

SpanishCastleAle

Recipes 

I envy folks in the Pacific NW because of all the fresh salmon they have access to. The pics of large coolers full of salmon filets makes me drool. I love the stuff.

My mom also used to make Salmon Croquettes (salmon cakes). I hated them at first and drenched them in ketchup but grew to like them. I'm cooking a tailpiece of fresh salmon tonight.

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Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

Sean from New Hampshire

Recipes 

put it in a blender with some eggs, down it then lift some weights!

Sean From NH

Kershner_Ale

Recipes 

Pics like this....?

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SpanishCastleAle

Recipes 

Yup! Beautiful!

__________________
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

Fletch78

Recipes 

The only thing about canned salmon and tuna is that alot of the amino acids (omega 3 for instance) is destroyed in the industrial cooking process.