Canned salmon is a popular and nutritious food, but some people wonder if it’s ok to eat the skin and bones that are often left on the salmon fillets in the can. Here are some quick answers to common questions about eating the skin and bones in canned salmon:
Is it safe to eat the skin and bones in canned salmon?
Yes, it is perfectly safe to eat the skin and bones in canned salmon. The canning process cooks the salmon thoroughly, so any bacteria or parasites that may have been present in raw salmon are killed. The bones also become soft and easy to chew or swallow.
Do the skin and bones have nutritional value?
Yes, the skin and bones contain important nutrients. The salmon skin is a good source of omega-3 fatty acids. The bones provide calcium and other minerals. Eating the skin and bones can significantly boost the nutritional value of canned salmon.
What is the texture of the skin and bones?
The salmon skin in canned salmon has a rubbery, chewy texture. The bones are very soft from the canning process. They provide no crunchy texture and are easy to chew or swallow whole.
Do the skin and bones affect the taste?
Most people find the skin adds a pleasant richness and depth of flavor to canned salmon. The bones themselves are flavorless. Eating the skin and bones should not negatively impact the taste of canned salmon.
Are there any downsides to eating the skin and bones?
There are no significant downsides. The skin and bones are perfectly edible. The only potential issue is the texture, which some people may find unappealing. But overall, leaving the skin and bones on canned salmon has no risks and provides additional nutrition.
Conclusion
The skin and bones in canned salmon are fully cooked and safe to eat. The skin provides added flavor and omega-3s. The bones supply important minerals like calcium. Both the skin and bones become very soft from the canning process, so they are easy to chew and swallow. There are no significant downsides to eating the skin and bones, and they can boost the nutritional value of canned salmon. Most experts recommend consuming the skin and bones for the added benefits.
Nutritional Profile of Canned Salmon with Skin and Bones
Here is an overview of the nutrition found in canned salmon when you eat the skin and bones:
| Nutrient | Amount (in 3 oz serving) |
|---|---|
| Calories | 131 |
| Protein | 17g |
| Total Fat | 6g |
| Omega-3 Fatty Acids | 1.4g |
| Calcium | 181mg |
| Iron | 0.6mg |
| Potassium | 363mg |
| Vitamin D | 345IU |
| Vitamin B12 | 3.2mcg |
As you can see, canned salmon with the skin and bones provides significant amounts of protein, important omega-3 fatty acids, calcium, vitamin D, and vitamin B12.
Tips for Eating the Skin and Bones in Canned Salmon
Here are some helpful tips for getting the benefits of the skin and bones when eating canned salmon:
Mash it up
Use a fork to mash up the salmon, mixing the skin and bones into the flesh. This makes the texture more smooth and palatable.
Make salmon patties or cakes
Salmon patties and cakes are a delicious way to incorporate the skin and bones while achieving a smooth, uniform texture. The skin and softened bones get minced into the mixture.
Add salmon to salads
Break the salmon into bite-size flakes and mix into a salad. The skin and bones get chopped up into smaller, easy to chew pieces.
Make salmon dip
Blending canned salmon with cream cheese, Greek yogurt, or mayo makes a tasty and creamy dip where the skin and bones get blended in seamlessly.
Stir into pasta
Shred the salmon with a fork and mix it into hot pasta and sauce. The heat and moisture further soften the skin and bones.
Top crackers or toast
Spoon mashed or shredded salmon onto crackers or toast points. The crunchy base contrasts nicely with the soft skin and bones.
Best Ways to Cook Canned Salmon with Skin and Bones
Canned salmon has already been cooked during the canning process. But if you want to heat it up or use it in recipes, here are some cooking methods that work well:
Sauté
Sauté canned salmon in a skillet with oil or butter until heated through. Break up any large chunks of skin and bones. The high heat helps soften the skin further.
Bake
Add canned salmon to casseroles, breads, and other baked goods. The dry heat of the oven warms the salmon while blending the skin and bones into the other ingredients.
Broil or grill
Broil or grill salmon cakes, patties, or burgers made with canned salmon. The direct heat gives a nice texture contrast between the crispy outside and tender interior.
Poach
Gently poaching canned salmon in simmering water, broth, or sauce retains moisture and prevents the already-cooked fish from drying out.
Slow cook
Using canned salmon in the slow cooker allows the skin and bones to break down into the surrounding liquid to create a silky texture.
Simple Recipes with Canned Salmon
Here are 3 quick and easy recipes that let you enjoy the skin and bones in canned salmon:
Easy Salmon Patties
Ingredients:
- 2 (6 oz) cans salmon, drained and flaked
- 1 egg, beaten
- 1/4 cup breadcrumbs or panko
- 1 tbsp olive oil or butter
- Lemon wedges, for serving
Instructions:
- In a medium bowl, combine the salmon, egg, and breadcrumbs. Form into 4 patties.
- In a large skillet over medium heat, cook the patties in oil or butter 4-5 minutes per side until browned and heated through. Serve with lemon wedges.
Creamy Salmon Dip
Ingredients:
- 1 (7.5 oz) can salmon, drained and flaked
- 8 oz cream cheese, softened
- 1/4 cup Greek yogurt
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
- Bread, crackers, or veggie sticks, for serving
Instructions:
- In a food processor, combine the salmon, cream cheese, yogurt, dill, lemon juice and pulse to break down bones/skin and mix.
- Season with salt and pepper. Refrigerate for 1 hour.
- Serve with bread, crackers, or vegetables. Refrigerate leftovers.
Crispy Salmon Salad
Ingredients:
- 1 (6 oz) can salmon, drained and flaked
- 4 cups mixed greens
- 1/4 red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
- In a large bowl, toss the greens, salmon, and onion. Drizzle with olive oil and lemon juice.
- Season with salt and pepper. Toss again before serving.
Should You Remove the Skin and Bones?
While the skin and bones are completely edible, some people may still prefer to remove them from canned salmon. Here are a few reasons you may want to remove the skin and bones:
- You don’t like the texture – the rubbery skin and small bones can be off-putting.
- You are serving it whole – removing the skin and bones gives a nicer presentation when serving salmon fillets whole.
- You are adding it to a recipe where textures need to be uniform – like salmon burgers or fish cakes.
- You want to limit calcium intake – the bones contribute higher levels of calcium.
That said, removing the skin and bones does require some extra effort and reduces the nutrition. Leaving them in is simpler and provides more benefits.
How to remove skin and bones
If you do want to remove the skin and bones, here are a few tips:
- Use your fingers to peel off and discard the skin. It should strip off fairly easily.
- Remove any large obvious bones with tweezers or needle-nose pliers.
- Use a fork to separate and flake the salmon into smaller pieces – this helps identify tiny bones.
- Spread the salmon out and inspect closely for any fine bones. Use tweezers to remove.
Keep in mind that skinning and deboning salmon takes time and care. There still may be some tiny, hard-to-see bones left behind in the flesh.
Safety Tips
Here are some important food safety tips when eating canned salmon with skin and bones:
- Check expiration or best-by dates and don’t eat canned salmon that is past date.
- Inspect cans for damage like denting, bulging, cracks, or corrosion and avoid using damaged cans.
- Store unopened canned salmon in a cool, dry place and refrigerate after opening.
- Discard cans that spurt liquid or have an unpleasant odor when opened.
- Bring canned salmon to a boil if heating from refrigerated state to destroy any bacteria.
- Consume within 3-4 days after opening and don’t freeze previously opened canned salmon.
Following basic food safety practices helps prevent any risks from contamination or spoilage.
Conclusion
The skin and bones in canned salmon are edible and provide nutritional benefits. The skin offers flavor and omega-3s, while the bones supply minerals like calcium. Both the skin and bones become soft during canning, so they are easy to eat. Consuming the skin and bones can significantly increase the nutrition you receive from canned salmon.
While some people may want to remove the skin and bones because of personal preference, it is completely optional. Leaving the skin and bones on is simpler and helps you get the most out of canned salmon. If you do prefer to remove them, do so carefully to ensure no bones remain. Whether you eat the skin and bones or not, be sure to handle canned salmon safely by checking expiration dates and storing properly.