Guest guest Posted April 17, 2004 Report Share Posted April 17, 2004 How is this accomplished? Canned fish is very soft and fine. Doesn't it all go through the strainer? on 4/16/2004 10:58 PM, radioreceiver2003 at radioreceiver2003@... wrote: > However, when I feel that my salt intake on any given day is too > high, I would simply put the de-canned fish into a strainer and rinse > it with tap water. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2004 Report Share Posted April 17, 2004 Put it in a bowl and soak it in a quart of water for an hour or so. Canned fish contains a lot more salt than what's on the label. You'll see that when you taste the saltiness of the water. Regards. ----- Original Message ----- From: Francesca Skelton Sent: Saturday, April 17, 2004 8:04 AM Subject: Re: [ ] straining canned fish How is this accomplished? Canned fish is very soft and fine. Doesn't itall go through the strainer?on 4/16/2004 10:58 PM, radioreceiver2003 at radioreceiver2003@...wrote:> However, when I feel that my salt intake on any given day is too> high, I would simply put the de-canned fish into a strainer and rinse> it with tap water. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2004 Report Share Posted April 21, 2004 JW; I can't imagine doing what you say below (Won't the fish just float off in all directions??) But I did try rinsing my canned salmon today. I put two fine mesh strainers together (so the fish wouldn't flake off and start going through the strainer) and it worked! I will now at least rinse all my canned fish and perhaps (or am I fooling myself?) will get less salt. on 4/17/2004 11:00 AM, jwwright at jwwright@... wrote: > Put it in a bowl and soak it in a quart of water for an hour or so. Canned > fish contains a lot more salt than what's on the label. > You'll see that when you taste the saltiness of the water. > > Regards. > > ----- Original Message ----- > From: Francesca Skelton > > Sent: Saturday, April 17, 2004 8:04 AM > Subject: Re: [ ] straining canned fish > > > How is this accomplished? Canned fish is very soft and fine. Doesn't it > all go through the strainer? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2004 Report Share Posted April 21, 2004 I guess it depends on the fish you select, but the Alaskan wild salmon holds together nicely. It doesn't float. I soaked it twice, BTW, to get all the salt taste out. You'd be surprised what I soak to get out the salt and the amount I get out. The labels are simply not precise. I'm reasonably sure I got 2400 mgs out of a can marked as 270 times 7 servings (1890mg). That is a small error compared to what I'm used to measuring. The salt appears to come out easily, since the fish will get a lot more bland except for the fishy taste. And that's why they put so much salt into it. The amount Rodney quoted for fresh fish is the amount on the can I bought - 270mg per 63 gram serving. When you rinse your fish, see if it still tastes salty. You can calibrate your taster by putting 1 tsp salt in 8 oz of water and taste it. That's 300 mg per oz. Then dilute with 16 oz of water and notice if it tastes faintly - that's 100 mg per oz or equiv to sweat in a low sodium person. My taster now detects 50 mg per oz. So if I'm eating a quart of soup and it's 100 mg per oz, it's 3.2 grams. Eight oz of your typical Chinese soup is at least 300 or 2400 mgs, maybe more. Regards. ----- Original Message ----- From: Francesca Skelton Sent: Tuesday, April 20, 2004 6:26 PM Subject: Re: [ ] straining canned fish JW; I can't imagine doing what you say below (Won't the fish just float offin all directions??) But I did try rinsing my canned salmon today. I puttwo fine mesh strainers together (so the fish wouldn't flake off and startgoing through the strainer) and it worked! I will now at least rinse all mycanned fish and perhaps (or am I fooling myself?) will get less salt.on 4/17/2004 11:00 AM, jwwright at jwwright@... wrote:> Put it in a bowl and soak it in a quart of water for an hour or so. Canned> fish contains a lot more salt than what's on the label.> You'll see that when you taste the saltiness of the water.> > Regards.> > ----- Original Message -----> From: Francesca Skelton> > Sent: Saturday, April 17, 2004 8:04 AM> Subject: Re: [ ] straining canned fish> > > How is this accomplished? Canned fish is very soft and fine. Doesn't it> all go through the strainer?> Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.