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  1. #1
    BrownBomber's Avatar
    BrownBomber is offline Member
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    Any of you here eat canned Salmon?

    How the hell do you get rid of all those bones? I was trying for 30 minutes before I threw that sht in the garbage. Any ideas or tips besides just buying the boneless can/packs?

    Thanks
    BB

  2. #2
    BigMike J's Avatar
    BigMike J is offline Anabolic Member
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    Quote Originally Posted by BrownBomber
    How the hell do you get rid of all those bones? I was trying for 30 minutes before I threw that sht in the garbage. Any ideas or tips besides just buying the boneless can/packs?

    Thanks
    BB
    You eat the bones man. They go down pretty easy.

  3. #3
    P Rock's Avatar
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    try some coney island white fish.

  4. #4
    BigMike J's Avatar
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    Salmon by it's self is sick. You have to get creative with that ****. Make some salmon patties or some **** like that.

  5. #5
    BigMike J's Avatar
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    Me i just take about 2 slices of wheat bread let the **** dry out, crumb it up. Take my salmon bones and all throw in my bread and one egg. Add some oil and fry that **** up.

  6. #6
    1-Cent's Avatar
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    Either straight from the can or in a sandwich is the only way to go, I love the canned salmon

  7. #7
    BigBoi83's Avatar
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    yeah the bones have been in water so long there barley even crunchy nemore. just eat it staraight out of the can

  8. #8
    mitch911 is offline Member
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    i use to eat salmon outta the can and got frustrated for the same reason..too much work and too smelly..i phoned frozen salmon fillets (high liner) these are great i 2 fillets in the microwave for 4 mins and i got a protein fat meal with nearly 60g protein

  9. #9
    SwoleCat is offline AR Hall of Fame
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    I can only eat fresh baked salmon w/lemon pepper, salt, and garlic butter!!!

    YUMMY!!!

    ~SC~

  10. #10
    BigMike J's Avatar
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    Quote Originally Posted by SwoleCat
    I can only eat fresh baked salmon w/lemon pepper, salt, and garlic butter!!!

    YUMMY!!!

    ~SC~






    That's deff better.

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