I wish I could find the real thing with no or less sodium. I scraped away the skin, wondering if it was OK to eat. Mix a can of salmon with two or three fresh eggs and scramble it in a pan. Written by: Dr. Merliza Cabriles Yes, you can give salmon to your dog provided that it is well-cooked and has been completely deboned. As far as the white stuff it is most definitely healthy fats that come to the surface; very good for you!I was wondering, how long is the shef life of an unopened can.The ‘best by’ date id five years after processing, but ‘best by’ is a term declaring optimal quality, not shelf life. Salmon skin is safe to eat, as long as you consider where the fish was sourced. The reason the omega-3 found in salmon is so great for skin, Nazarian explained, is because it helps to calm inflammation, which can lead to a breakdown of collagen and elastin, both of which keep skin looking youthful. We use cookies to ensure that we give you the best experience on our website. Interesting, ‘ay?What a lovely post.
Lesson learned, but still gross.I know the bones are weird at first, but they really are unnoticeable in salmon patties and salads.Just had a salmon sandwich using my first can of salmon. Two 7.5 oz cans?I have had the patties all my life I am 61 and we also scramble it in a pan add 1 o2 eggs and juice from the can salt and pepper it is real good this way.I eat at least 45 oz.
I eat this in two days, generally.
YUMMY!Tom, how much canned salmon do you mix into your recipe? A bit of skin is fine if well cooked. Yum! In these cases, you can try the following:Salmon, if selected and cooked properly, can be a very good source of vital and healthy nutrients for your dog. Thanks for the helpful explanation, and the great advice about eating the skin. Thanks for the memories.
Those sad, innocent eyes ask that you spare some of your salmon for it too.At this point, you may be tempted to remove the skin of the salmon and give it to your dog. And yes, the Alaska salmon caught can be misleading because maybe the salmon was caught in Alaska, frozen and then shipped to a foreign land for processing. She’s gone, but reading articles like this whisks me right back to the kitchen, and I can see me watching her. I don’t think it makes much of a difference nutritionally, myself, and I prefer ThinkPink over Redhead. Look on the label for a line that says ” Product of the USA.I love salmon from a can.
As others have noted, you can’t tell the bones and skin are in the salmon as they are extremely soft. Tastes great on a toasted bagel. The skin is highly concentrated in omega-3 fatty acids since it kept the fish warm in cold waters. ThanksI also don’t mind the skin and bones, having grown up eating it right out of the can.
Use similar guidelines to choose fish skin as you would when choosing the types of fish to eat. In the old days, I am told, the canners used to turn the cans upside down every six months to keep the oils migrating through the meat.I have never eaten Salmon, although I have tried many times. Or break them up?You can do either.
Complete with skin and bone, ‘traditional pack’ canned salmon I like to think of as the food symbol of the great, raw, wild, supremely healthy country that it came from Alaska.People who have eaten canned salmon since childhood are comfortable with the presence of the highly nutritious skin and bone, sometimes claiming to having fought with their siblings over who got those delicious crunchy little vertebrae.Other of us, often, ironically, from the salmon rich west coast, are puzzled, if not repelled by the presence of those highly nutritious anatomical parts that we mostly do not see in today’s highly processed foods.
Anyway, I remember the bones from when my mom would make the cakes/patties, and how they would just go away to nothing as she mixed up the patties.
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