Call me a food critic, I’m writing between mouthfuls of my dinner.
The menu: “easy” salmon chowder (adapted from a made-for-convenience recipe that called for some things I don’t have)
Whoa. I bought salmon in a can a while ago anticipating this meal. I remember being heartily impressed with myself for buying the Great Value brand at WalMart because the economy was so much better than the name brands. Was I ever shocked to discover, upon opening of the can, 2 hunks of salmon, with skin. As I went to “flake” as the recipe called for, I discovered every. single. bone. still embedded in the fish. When I worked on the bigger hunk, it had a back bone.
Tragically, having a bit of a fish-bone phobia (love you, Karen), I think I ended up with more waste than I ought to have with a can of fish. The ordeal prompted me to “google” it, where I found out a lot of canned salmon has skin and bones. Some do not. I’ll buy that kind if ever again.
Apart from the bone-induced nausea, upon cooking and tasting, it’s not a bad flavored soup. I have to keep telling myself I’m not choking on bones that escaped my narrow inspection, but I think I’ll make it.
So, lesson learned: take great care in selecting canned salmon.