Bilal9
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Overrated fish..stay away from this fish unless you plan to vist ER to remove bone stuck in your throat.
Canned fish will be cooked in an industrial pressure cooker at 20 PSI and High enough temperatures probably around 150 plus centigrade. The high pressure and heat makes liquid (fish oil/water) penetrate the bones and dissolves them partially so they are no longer hard (becomes gelatinous). Bones will not be stuck in one's throat this way.
You can do this at home with your home pressure cooker as well. Try it. Does not change the taste, I haven't tasted Hilsa cooked this way, but those who have are happy with the taste.
Tuna and other smaller canned fish (sardines) are also cooked this way, before canning.