RuffplayOR57 wrote:
Able, You made me think about something my Uncles use to do. I don’t remember the fish they used but do remember had quite a few bones. My Uncles cut, seasoned, smoked and canned them. I remember them serving it kinda like a cracker spread, and it was good, the canning made all the bones very very soft and you could not even tell you were eating them right along with the meat.
It 1/2-way seems like someone else, had made mention of preparing some kind of fish into a kind of "a spread" (within the past year)... To where the bones, although they were still IN there; it just didn't matter. ¿Ring a bell/ anybody? {Maybe that was a "pickled fish recipe".}