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?
s
Now, of course, I never assumed that they used anything close to pure ground beef or, if by some chance they surprised us, that the beef came from a.. respectable.. part of the cow.
After reading the ACTUAL lawsuit, http://www.wsfa.com/Global/link.asp?L=473242 , I think any judge that sides with Taco Bell is crazy.
TB advertises products full of "seasoned ground beef" but the USDA defines ground beef QUITE differently.
Are people still under the delusion that America would never feed itself this kind of mutant food? I certainly have not been for a long time but I had to proactively educate myself. Not everyone can do that.