Can anyone disclose, to me, the cooking process a cannery uses in the making of their canned salmon?
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When I was a kid I toured a big commercial tuna cannery at the mouth of the Columbia, long since closed. The gutted fish were cooked in an oven with open racks which allowed the oil to drain off. The cooked fish was hand packed into cans bones and all, then pressure cooked to seal the cans. Salmon was also packed there, probably using the same equipment. |
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This link text |
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I would assume salmon is processed similarly: http://blog.fooducate.com/2011/07/21/how-does-tuna-fish-turn-into-canned-tuna/ |
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