The amazing taste of this canned salmon comes from the freshness of the fish, as well as the fact that the cannery uses whole cross sections of the fish rather than scraps, and they pressure-cook it for better flavor and softer bones. (I've always been wary of bones in fish and I have no problem with the bones in this salmon.) No water or oil is added, just some salt. I just read that a serving of canned salmon has four times the amount of Omega 3 fatty acids as a serving of canned tuna. It's also a great source for calcium (those soft bones!) Enjoy!
3 July 2012 at 3:18pm | Share
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Chicken Fabrication link: (Also on our YouTube channel: harvestlocalfoods1) http://www.youtube.com/watch?v=0XvFWqKn-LI...
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