[insert emoticon for goggle-eyed astonishment]
Salmon loaf and salmon croquettes are African-American?? Wow, I didn’t know Fanny Farmer was black. Just think, all the time I was growing up in the WASP Chicago suburbs, I was eatin’ soul food.
How’s my 'fro look?
Well, my mom makes salmon mousse as an appetizer. It is deee-licious. Except that her big secret is that she uses canned tuna-fish, not canned salmon to make it. :eek: It gets the pink color from other ingredients. Apparently it tastes much better made with the tuna fish. Go figure.
Oh, I could’ve provided a croquette recipe from THE JOY OF COOKING, if I’d bothered to go upstairs for my copy. Or WHITE TRASH COOKING, for that matter.
I just had THE WELCOME TABLE lying near the computer (good book!), and thought I’d throw in some Extra Bonus Knowledge.
PS: That recipe does not come with the Ukulele Ike Seal of Approval…I’ve never made 'em, myself. I once DID prepare salmon cakes from a recipe in COOK’S ILLUSTRATED magazine, but those were made out of smoked and fresh salmon. And thanks for the tip, Fear: any canned-salmon buying I do in the future will be Sockeye-based.
My guess: salmon canning goes back to the 19th century, when it was usual to eat the bones and whatnot - good calcium, as posted before. Not having bones and such dates from the fifties and the introduction of “tunafish” to people who weren’t otherwise eating canned (or other) fish. The salmon stayed “traditional”, although I have seen it canned/sold boneless; and the folks who like non-fishy fish, who probably wouldn’t eat salmon bones in or out, get solid white albacore.