No big whoop. The bones are healthful.
ETA: Crunchy frog anyone?
I don’t mind the bones in canned mackerel, but since I buy it to make mackerel mousse, I dislike that the filets still have the skins on. Those, I will remove before I start mashing the fish up.
Eat the whole damn thing.
Nitpick: You used “ambivalent” when I think you meant “indifferent.” The former means you have two strong and opposing feelings towards something; the latter means you just don’t care.
The only bone-in canned fish I eat is salmon. I eat the bones, but only after I’ve separated the contents a bit in a bowl and simply smash the bones up with a fork. Mix it together and they “disappear.” Much easier than trying to pick them out.
The middle option is meant to be a catch-all neutral position - so I meant being on the fence, which could be indifference, or could be mixed feelings that net out to zero,- which is my understanding of the term ‘ambivalent’. I don’t think the word necessarily implies strongly opposing mixtures.
I’ll eat the larger bones if they’re in there but most of the canned fish I eat are sardines, herring or anchovies so the bones are teensy-tiny and not noticeable.
Salmon patties from canned pink salmon is one of my favoities. I lied to my girlfiend about it not having bones and she loves it also.
The canned fish I eat most often are Aldi European sardines in chili oil. I have no idea if they have any bones.
Carp all you want, but I’m moving this to Cafe Society. From IMHO.
Mmmmmm. Herring, mackerel, anchovies, etc. Love 'em bones and all.
But what’s the story with Blind Robins (the name)?
Thanks. I didn’t realise we could have polls there (here).
If we’re specifically talking about these bones: I pull the sardine in half, remove the spine and whatever bones come out with it (which is usually most of them). Then I eat whatever is still there.
I’ve never had canned salmon that had bones. (But I’ve only had canned salmon once or twice in my life. )
I don’t bother removing bones from fish as small as anchovies. I didn’t think it was even possible, but I know someone who tries.
Once I was visiting a friend of mine at her college dorm and we decided we’d be all grown up and cook our own dinner. We both liked salmon cakes, the way our moms made them, so we thought we give them a try. When we opened up the can of salmon and saw the skin and bones, we assumed there had been a terrible mistake and that we’d gotten a bad can. Neither of us had ever hung around the kitchen enough when our moms were cooking to know that’s just how it’s packed.
These days I discard most of the skin and bones, but if a few sneak into the mix, it’s no big deal.
I chose the third option but I probably should have chosen the fourth. I pick out the bones but mostly the spines, I am not overly fastidious about the pin bones.
I also dislike the skin, the texture is a bit too weird for me in canned fish. But I bought some boneless, skinless sardines once and they were way too dry, so I guess I will stick with picking out the bones and skin on my own.
I kinda thought they were there by definition. The recipes I follow say: open can, pick through and remove bones, etc.
I love sardines and herring. I’m surprised though to read some actually eat the bones. Blech.
I love canned seafood and don’t mind bones in sardines, kippers, and the like. The only ones that annoy me are anchovies: I find their bones to be like little hypodermic needles that are always getting stuck in my tongue or gums. To avoid this I simply chop them up super fine before putting them on a salad or using them in dressing.
Tuna, no bones. And the Tuna must be packed in organic, free range, water.
Ick.
Bones are a big no-no. I only buy canned fish without bones.
The bones have calcium in them. They are soft, so they are easy to chew and easy to digest.