Can you eat the bones in canned salmon?
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the question “Can you eat the bones in canned salmon?” and discuss how you can eat canned salmon?
Can you eat the bones in canned salmon?
Yes, you can eat the bones in canned salmon. Canned salmon’s bones are both edible and a good source of calcium. There are many, however, who find the texture or flavor of the bones or skin in canned salmon unpleasant.
Fish bone has a high calcium (Ca) content, and Ca and phosphorus (P) comprise about 2% (20 g/kg dry weight) of the whole fish. Small freshwater fish are often eaten whole, including bones. Ca from such fish has been shown to have comparable absorption to Ca from skimmed milk both in rats. In a study, the calcium in enzymatically rinsed bones from Atlantic salmon and Atlantic cod was demonstrated to be a well absorbed source of Ca in young, healthy men (2).
- Drain the salmon well in a colander after opening the can.
- Set up a fresh cutting board for the fish.
- Use a fork to separate the fish into flakes, then put it out on the cutting board in a single layer.
- Remove and discard the huge spherical bones
- With a magnifying lens, look for the tiniest bones. Tweezers are the best tool for the job.
- Make sure you don’t miss any bones by turning the salmon flakes over many times with a fork.
The International Agency for Research on Cancer classified arsenic as an element which is carcinogenic to humans (Group I). Data on As occurrence in food shows that fish and seafood account about 90% of total exposure to As in food (1).
How Do I Debone Pink Salmon That Has Been Canned?
The omega-3 fatty acids included in canned salmon make it an excellent source of nutrition. Pink salmon contains lesser quantities of omega-3 fatty acids than red (Sockeye) salmon, but it is also less costly.
In reality, the bones are thoroughly cooked and safe to eat, even though many people prefer to remove them. As a source of calcium, you may wish to use them in patties or salmon loaf if you’re grinding up your salmon to create patties.
- The salmon can is ready to eat. Drain the liquid out of the can using the lid that holds the fish in place.
- The salmon should be placed on top of a cutting board or a plate. The spine or cartilage is found in the middle of the fish, so gently peel it apart. This will make it easier for you to dismantle it.
Gently remove the fish’s major and tiny bones with tweezers or your fingertips. To get to all the bones, you may have to dismantle the fish. All bones should be thrown away.
- If you choose, you may remove the skin. This is safe to feed to a cat in pieces.
- Fetch any leftover fish. As a result, the salmon is ready for consumption or for inclusion in a dish.
How do you eat salmon from a can?
For the uninformed, canned Alaska salmon may be a bit of a mystery dish, particularly in its original form. I prefer to think of ‘traditional pack’ canned salmon, which includes the skin and bones, as a representation of Alaska’s raw, untamed, and very healthy state.
Some people claim to have battled with their siblings over who got to eat those crunchy tiny vertebrae when they were little because of the high nutritional value of canned salmon skin and bone.
It’s fairly uncommon for those of us who aren’t native to the salmon-rich west coast to be perplexed or even repulsed by the presence of these incredibly nutritious anatomical components that are absent from most of the food we eat today.
Looking at a deboned piece of meat like a chicken or a pork chop, I’m reminded how helpless that lump of flesh once was while it was still alive and breathing.
In contrast, the skin and bones of canned Alaska salmon are a testament to the life of the magnificent creature that felt the need to journey thousands of kilometers across the Pacific Ocean before returning to its precise birthplace.
How to Eat Salmon from a Canned.
- Right out of the can, to be precise!. Open the can, add some lemon juice if you want, and dig in! Canned Alaska salmon is the best and easiest source of protein.
- Put a dab of cocktail sauce on top of the chopped celery and salmon, whether it’s Redhead (sockeye) or Think pink (pink).
- A little oil and onion are added after the fish fluids have been drained. The oily liquid in the can is made entirely from the fish, with no other ingredients other than salt. As a result, the taste is perfectly balanced and very mouthwatering.
- “Salmon Cakes, Salmon Salad, Salmon On A Bagel, Salmon Chowder, Salmon Pasta, Salmon Wraps, Salmon Cocktail,” proclaims Forrest Gump. “
Test the theory that eating canned salmon for lunch or breakfast, as the Japanese or Scandinavians do, would keep you full for hours. Protein from coldwater fatty fish is unlike any other because it fills you up like nothing else. An average 100 g portion of fish provides more than 50% of the recommended daily protein intake, between 10% and 20% of minerals, variable quantities of water-soluble vitamins, and an important percentage of liposoluble vitamins A, D, and E. Salmon fat is characterized by its high polyunsaturated fatty acid (PUFA) content, especially eicosapentaenoic acid (EPA) 20:5 n-3 and docosahexaenoic acid (DHA) 22:6 n-3 of the omega-3 series that are extremely important as cellular membrane components (3).
To learn more about eating the bones in canned salmon click here
Other FAQs about Salmon that you may be interested in.
How long does salmon last in the fridge uncooked?
How long does salmon keep in the fridge?
How long does salmon stay good in the fridge?
Conclusion
In this article, we answered the question “Can you eat the bones in canned salmon?” and we discussed how can you eat canned salmon?
Reference
- Popovic, Aleksandar R., et al. Levels of toxic elements in canned fish from the Serbian markets and their health risks assessment. J Food Compos Anal, 2018, 67, 70-76.
- Malde, Marian K., et al. Calcium from salmon and cod bone is well absorbed in young healthy men: a double-blinded randomised crossover design. Nutr metab, 2010, 7, 1-9.
- Bastías, José M., et al. Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets. PloS one,2017, 12, e0180993.
