Canned wild Alaska salmon comes in many variations, but the most common is the so-called ‘traditional pack’ salmon.
Traditional pack salmon, for those of you who aren’t clear on what this is, is a salmon steak, complete with skin and bone, perfectly pressure cooked in a can. There is nothing in that can but salmon and maybe a little a salt. All of those oily juices come from the salmon itself.
For those who are familiar with canned salmon, the bone, in particular, is a very desirable constituent. People often chuckle, as they report having fought with their siblings over who got that delicious, crunchy little bone.
The skin and fatty layer underneath, though off-putting to some, is worth getting used to. Extremely nutritious and flavor enhancing, the skin and fatty layer quickly mixes in, and just seems to disappear. Thousands of tastings in grocery stores around the country have proven that fact-not a single customer recognized the presence of the skin or the bone in our recipes until we told them.
So, while we do offer our wonderful skinless & boneless fillets, we encourage people to be brave and embrace those skin and bones