To my surprise, upon opening this large can of salmon I saw whole filets with skin and bones. After reading more carefully, the can clearly states that the entire contents including skin and bones are edible. Whoops! Guess I missed that one. Depending on preference or culture you may enjoy this.
If you don’t prefer skin and bones, unless you’re ready to pick through to get the meat you enjoy, I recommend a smaller can that’s been de-skinned and de-boned.
Why? It takes time, especially if you’re making a Simple Salmon Salad. That being said, it took me an extra 10 minutes and I didn’t have any bones pop up in my salad. It honestly wasn’t so bad after all and is worth it to purchase the salmon in a larger portion.
Salmon is packed with protein at 12g per 1/4c and heart healthy omega-3 + omega-6 fats that help reduce inflammation. Farm raised salmon contain more omega fats (polyunsaturated) and saturated fats resulting in more calories because the fish simply don't have much room to move. Salmon is also high in vitamins B12, B6, C + magnesium.
How to De-bone Canned Salmon:
Open canned salmon in a colander, and let water drain out. Then de-bone & de-skin meat until ready to eat meat is prepared.
To do this, separate filets first. With a butter knife, peel off skin; it should fall right off the meat. With the knife, dig out the little white bones on the surface of the meat. Cut large filets into bit size pieces.