Anonymous wrote:

Anonymous wrote:Salmon chowder - use your favorite clam or corn chowder, but substitute canned salmon (don't drain it, the canning liquid is really good in the chowder broth).

And for what it's worth, I also spent several summers working in canneries in Alaska. I buy canned salmon by the case, love it. I prefer King or Sockeye over pink salmon, though.

Thanks for the brand recommendation.

PP here - just to clarify - king, sockeye and pink salmon are three different types/species of salmon Coho (also called Silver) is another. Lots of canned salmon is Pink Salmon, which is soft and mild (i.e. mushy and tasteless). There are different brands of canned product, any of which may carry more than one type/species of salmon. My favorite brands are Trident / Silver Lining, Rubinsteins, or Wild Planet - but the type of salmon makes a much bigger difference than the brand/processor in my opinion. If I found out which processor the other PP worked in, I guess I'd probably avoid that brand!

Anonymous wrote:Salmon chowder - use your favorite clam or corn chowder, but substitute canned salmon (don't drain it, the canning liquid is really good in the chowder broth).

And for what it's worth, I also spent several summers working in canneries in Alaska. I buy canned salmon by the case, love it. I prefer King or Sockeye over pink salmon, though.

Thanks for the brand recommendation.

Donate them.

Anonymous wrote:Ok, I worked in cold processing as a grader/weigher. Those are whole fish that are gutted and graded. I have no qualms about eating frozen wild salmon like Coho. However, I also worked in a cannery and the first day I worked in the plant, they had a boatload of the most rotten, slimy and vomit inducing smelling shipment which went straight in to the cans, lidded and cooked, labels slapped on and sent out for sale. That they could process it and sell it was appalling. I wouldn't have fed it to any living creature.

8:27 here... That was not my experience at all, after working in two different canneries over 3 years. The "less desirable" fish were taken for canning: skin bruises or scars, smaller or larger than the preferred range, but not rotten. I've never had a concern over quality of frozen or canned products from reputable companies.

Just curious, pp, do you eat any canned goods? Tuna, canned fruit, canned tomatoes, etc, or do you assume all canned products are treated the same way?

Ok, I worked in cold processing as a grader/weigher. Those are whole fish that are gutted and graded. I have no qualms about eating frozen wild salmon like Coho. However, I also worked in a cannery and the first day I worked in the plant, they had a boatload of the most rotten, slimy and vomit inducing smelling shipment which went straight in to the cans, lidded and cooked, labels slapped on and sent out for sale. That they could process it and sell it was appalling. I wouldn't have fed it to any living creature.

Anonymous wrote:I worked one summer in the salmon industry in Alaska after college. As a result I would NEVER eat canned salmon, only frozen. You really don't want to know the condition of the fish put into those cans.

OK, spill. You owe it to us.

Salmon chowder - use your favorite clam or corn chowder, but substitute canned salmon (don't drain it, the canning liquid is really good in the chowder broth).

And for what it's worth, I also spent several summers working in canneries in Alaska. I buy canned salmon by the case, love it. I prefer King or Sockeye over pink salmon, though.

Salmon mousse. So good and simple to make.

It was . . . the salmon mousse!!

Salmon quiche
2 cloves shallots, minced and sautéed in olive oil
4 eggs, beaten
1 cup scalded milk (whole or 2%)
1 lg can salmon drained/deboned
Fresh dill, 1 tsp minced
1 frozen pie shell

Preheat oven to 375

Cook shallots. Add fish to shallot, remove from from heat. Scald milk. Let milk cool. Stir beaten eggs into milk. Add fish/shallot mixture and dill to milk/egg mixture. Pour into pie shell. Bake for 25 mins or until set.

My kids love this.

I worked one summer in the salmon industry in Alaska after college. As a result I would NEVER eat canned salmon, only frozen. You really don't want to know the condition of the fish put into those cans.