I do the same, although I've also smushed some bones into it as they are needed calcium. The black skin I gave to the cats but they didn't eat it, just the juice.

I buy canned salmon that has no bones or skin,the Starkist stuff. I only use it to make salmon cakes for SO,I hate fish. I remember I bought the regular stuff once by accident. I was so DISGUSTED when I opened it and all those bones and nasty skin came tumbling out. I was gagging uncontrollablly. It just took me completely off guard. gave it to the feral cats at work. Nasty.

We eat the lot. The bones are a good source of calcium and by the time you've mushed it up with mayo, onion, pepper etc for a sandwich filling you are not aware of either skin or bones. Same applies to making fish cakes. I find boneless canned fish lacks flavour. Sardines, for example, just become bland mush imo.

OK, I'm odd. I pick those vertebrae from the fish and eat them myself, they are slightly crunchy and it was a sneaky pleasure that Grandma and I shared when she made fish cakes. The smaller bones I just mush up, and sardines I just eat without picking any bones out at all.

Annie

Wow, a lot of variation here. I do mush up sardines completely, and I do like sardines. So, after all these years, I might try it with the salmon. Or maybe not.

I pick them out, and always eat those picked out bones and skin from canned salmon too. I grew up doing that. It's definitely extra nourishing and I like it. My mom made a lot of salmon croquettes for us, growing up. I wouldn't like it in the finished dish tho.

I haven't had sardines with discernible bones in a very long time.

Depends on the salmon and the recipe. I usually check anyway, and wil pick out bigger stuff. If I'm planning on making something fine like an eggy bit or a paste I'll get the better cleaned canned stuff and still check. Only thing I don't check is the prepared packet salmon. With all tinned stuff, if there's bones, those get tossed into the compost bucket. Skin is tossed out back for the wildlife. Right now that means two feral cats.

I get the flat cans of kippers/herring and sauced fish too. I check them a bit for bones. Skin again often goes out back. I've occasionally gotten a bit of, well, gristle/fin. Anyway, not great eats so it's good to check. That goes into compost pile.

There's a brand that does salmon fillet in sauce in the tin. I like to use the sauce as a vinagrette and the fish on/in the salad. Rice, quinoa, lentils, or greens are all good salads. I rarely get them because they are pricey, even on sale.

Sardines I've done whole mashed up out of the can, anchovies too. I wish I could find sardine paste around here like I can find anchovy paste. Often I want a goodly dab or few rather than a whole can.

I’m having PTSD from the one and only time I tried canned salmon. Just did a search, it was 2009. But right now it’s fresh in my mind!

There are many levels of canned salmon. I only buy sockeye and only when it is on sale. My husband likes salmon sandwiches and salmon is good for us! Years ago when he and friends fished several times a year, we always had a plethora of sockeye and coho and I canned a lot of it. Just cut pieces to fit the jars and left the skin and bones in places. The skin becomes soft as do the bones, so I just mixed it up all together.

I pick out the skin but , like Jasdip, I crush up the bones and include them. The only thing I make is salmon patties.