Cooking and Baking

Canned Salmon - How do you use yours?

I love making salmon croquettes with canned salmon but every time I open a can, it's as if a whole fish were shoved into a can. There is a lot of skin, rib bones, and vertebrae in there. All of my old-southern cooks (mom, grandma, etc) tell me that this is normal and I understand that. Most people just leave that junk in there but I've become obsessed with picking all of that crap out of my salmon!!

Am I the only one who does this? Is there a brand of canned salmon that doesn't add anything more than meat?

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