Originally Posted by cranky1950
You'd just love eating smelts or sardines then.
I've never seen canned smelts, but I sure do like the fresh ones. I used to really like Underwood's sardine in tabasco sauce. I haven't seen them in years.
I actually like the little vertabrae in the canned salmon. I don't think I've seen a brand without it. Grew up eating salmon patties and they always had them in it so I guess I just associate them with it. They're cooked soft and add a nice textural element. That's also why canned salmon is a good source of calcium.
Another one to consider is canned mackerel. It's usually quite cheap. It's good stuff in recipes. I've made patties with it, and pastas, and even fish stews.