Monday, November 10, 2014
Removing the bones from cooked fish, before eating the flesh, is not only a waste of mineral nutrients. In some cases it can be difficult, and lead to a lot of waste of meat.
We know that many ancestral cultures employed slow-cooking techniques and tools, such as earth ovens (a.k.a. cooking pits; see ). Slow-cooking fish over a long time tends to soften the bones to the point that they can be eaten with the flesh.
The photo below shows the leftovers of a whole salmon that we cooked recently. We baked it with vegetables on a tray covered with aluminum foil. We set the oven at 300 degrees Fahrenheit, and baked the salmon for about 5 hours.
The end result is that we can eat the salmon, a rich source of omega-3 fat, with the bones. No need to remove anything. Just take a chunk, as you can see in the photo, and eat it whole.
It is a good idea to marinate the salmon for a few hours prior to baking it. This will create enough moisture to ensure that the salmon does not dry up during the baking process.
If you are a carnivore, you can make a significant contribution to sustainability by eating the whole animal, or as much of the animal as possible. This applies to fish, as I discussed here before (, , ).
Add eating less to this habit, and your health will benefit greatly.