|
|
| back to USDA Nutrition Index |
 |
Fish, salmon, king, chinook, kippered, canned (Alaska Native) |
|
|
Fish, salmon, king, chinook, kippered, canned (Alaska Native) (USDA#35065) |
|
|
|
| Water 51g |
|
| Calories 266 |
|
| Energy 1113kj |
|
| Protein 30g |
|
| Total Fat 15g |
|
| Ash 2g |
|
| Total Carbohydrates 0g |
|
| Calcium, Ca 38mg |
|
| Iron, Fe 1mg |
|
| Thiamin 5mg |
|
| Riboflavin 0mg |
|
| Niacin 10mg |
|
| Vitamin A, IU 50IU |
|
|
|
|
|
|
|
|
Fish, salmon, king, chinook, kippered, canned (Alaska Native) usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Never know what to do with leftover fish? Try this recipe. And with the fish it's much more budget-friendly than crab. Sometimes I will grill or poach the fish. |
|
|
|
|
|
|
|
| Yummy. |
|
|
|
|
|
|
|
| These foil-wrapped packets may be cooked in the oven or on the backyard grill. |
|
|
|
|
|
|
|
| Use rainbow trout or grey sole, or a fillet of flounder wrapped in aluminum foil; season with salt and pepper. Add two or three ounces of butter and several tablespoons of lemon juice. Cook on grill for fifteen to twenty minutes depending on thickness of the fillet. Great with corn wrapped in foil also on the grill. |
|
|
|
|
|
|
|
| Salmon pouched in foil packets in the oven. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Temperatures and Processing Times | Canning Methods ... |
|
|
|
|
|
|
|
|
See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Methods | Canning Safety, Storage, and Tips
Canning - ... |
|
|
|
|
|
|
|
|
See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Temperatures and Processing Times | Canning Safety, ... |
|
|
|
|
|
|
|
|
See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning Temperatures and Processing TimesCanning Methods | Canning Safety, Storage, ... |
|
|
|
|
|
|
|
|
Additional Canning Information:
Canning Supplies | Ingredients | Food Preparation | Jar and Lid PreparationFood Acidity | Packing the Jars | Processing Temperature ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A saltwater fish that is a member of the cod family and sometimes referred to as bigeye pollock or walleye pollock. It has a slender body that is olive green to brownish in color ... |
|
|
|
|
|
|
|
| This kitchen tool is made to easily remove the scales attached to the skin of a fish that will be prepared and cooked whole. Since fileting a fish will remove the skin and scales ... |
|
|
|
|
|
|
|
| Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced ... |
|
|
|
|
|
|
|
| Bands and lids used to seal foods in canning jars. The set includes a lid that has a rubber seal around the outer edge and a screw on band that is placed over the lid and screwed ... |
|
|
|
|
|
|
|
| A festive American bread that is a traditional part of the carnival season and the notable Mardi Gras celebrations. The King Cake arrived in New Orleans with the first French ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
