Not only that, but it seemed to have turned pink in the can!
Canned salmon used to be CHEAP, and I was astonished at how expensive it is now. Except the dingy gray kind. I’m buying the little Chicken of the Sea cans, or the foil packets, it’s like pink tuna, with no unwieldly body parts like in the big can. :-p
That was my thought, too. Here it is.
I have worked in a salmon cannery, and my SO has been a native subsistence fisherman in Alaska for many years, so we both know salmon, canned and fresh, but neither one of us knew WTF that was.
You sure it’s not a Baby Ruth? :dubious:
I confess, if I found that freaky little bit in my canned salmon, I’d probably chuck the whole can. But thanks to knowledgeable Dopers, I can just pick the euuww-gross thing out of the salmon meat and continue on making salmon patties.
When using canned salmon, I do pick out the skin and the darker flesh–it’s the fat. I realize the fat is the source of the good-for-you Omegas, but the fat has a strong fishy flavor, and I don’t care for it. The bones are wholesome little nummies that provide great calcium, and I keep them. To assuage the fraidy cats in the family, though, I’ll usually crush the bones with my fingers when I mix up the patties.
When I was a little kid, my mother used to call me in the kitchen when she found the baby bell peppers, and those were my special little treat. We also made a big deal out of the little orange segments you occasionally find in a jumbo navel orange. Momma used to tell me the baby peppers and the baby oranges were sweeter than the “grown up.”
However, I would be more than willing to donate all future baby bell peppers to be crammed up Rick Santorum’s nose.
~VOW
Eh, a little off.
Seriously! GEE ROSS. I didn’t even give it to the DOG.
I must have picked over a thousand cans of salmon in my time, but I haven’t bought one since I found this. I usually give the fatty parts, skin, and soft bones to my dog. The rest goes into the patties or salad.
That makes me feel a little better about being squeamish. I mean, a fish part is a fish part, but this? W…T…F…?
Aw, cut me some slack here. I cook my own food, I eat the baby thingy in the bell pepper (it’s cutealicious), I even like liver. But something that might be a parasite? EW.
Maybe. After sitting in all that salt for a while in the can, I gotta admit it was pretty much the same color as the flesh, so “fish part” was one of our guesses. But it’s no part I had ever seen before, and certainly not in a can of something I had bought intending to eat it.
Thanks for all the answers!
If a fruit or vegetable displeases me I simply throw it out in the garden without giving it a second thought. This includes bruised fruit, moldy fruits and vegetables, aesthetically-displeasing fruits and vegetables and everything in between. When you pay a quarter for a pound of the stuff you tend to be wasteful. Plus, there’s something opulent and extravagant about throwing out the stuff.
I’m a fancy person and I deserve a blowj—bell pepper before Jacuzzi!
Oh, so you like this pepper. 
Snerk!