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Pinks
Posted by bakerb on Mar 24 2005
Lineman,
If your Pink Salmon has been in the freezer for a while (like since last Summer), I would suggest canning. This is done with a pressure cooker and Kerr Jars. This makes a great (and tastier) replacement for canned Tuna. I use it for sandwiches, Tuna Helper, etc...
Pinks can be pretty tasty fare when they are fresh, but they lose their texture and flavor pretty fast in the freezer.
Try some of the suggestions of the other posters. If you don't find a recipe that you like, throw them in the jar with a little salt and can 'em up!
Good Luck!
Benjamin K. Baker
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