We are trying to incorporate more fish into our family diet. As much as I would personally like to be a vegetarian, I think that if I declared our home meat free it would: Ruin my marriage - my husband is a carnivore Be a full time job figuring out how to include the necessary iron and protein into our diets without tofu, nuts, or products cross contaminated with nuts as substitutes.
Thus, we are taking more red meat out of our diets and substituting in more fish.
One recipe I wanted to try was Salmon Burgers. I bought Bumblebee Salmon and emailed them with my usual questions, “Is this product produced on a line or in a shared facility with any nuts?”
Here is the reply:
Thank you for taking the time to contact us about our Bumble Bee Pink Salmon Skinless & Boneless.
The product does not contain nuts and there is no possible cross-contamination.
We appreciate your interest in our product.
Thank you, Bumble Bee Consumer Affairs
With most products I would have continued to ask the manufacturer for a definition of what they consider “no possible” cross-contamination. Does that mean that they don’t produce products with nuts in their facility or does it mean that they adhere to strict GMP standards and sanitize between products?
The reason why I didn’t push the subject is because I’m not as crazy about manufacturing practices when it comes to meat/fish as I am with baked products or products with multiple ingredients/varieties. I consider meat/fish like vegetables, I wash it off and dry it so I feel OK about being less vigilant. Hopefully this does not come back to haunt us but so far when buying meat/fish that contains no other ingredients, we have been safe.
Long story even longer... I made Salmon Burgers. The boys loved them and I threw mine away and had Froot Loops for dinner. Here is the recipe from Bumblebee, judge for yourself.
NGREDIENTS: 1 can (14.75 oz) Bumble Bee® Salmon, drained and flaked (remove skin & bones as desired) 1 large fresh egg, slightly beaten ½ cup chopped onion ½ cup diced green bell pepper ½ cup fresh whole wheat bread crumbs 1 tablespoon lemon juice 1 teaspoon grated lemon peel ½ teaspoon dry rosemary, crushed 1/8 teaspoon ground black pepper 4 hamburger buns
DIRECTIONS: Combine salmon, beaten egg, onion, bell pepper, bread crumbs, lemon juice, lemon peel, rosemary and black pepper. Refrigerate mixture for at least ½ hour to set. Form mixture into 4 patties. Pan fry in vegetable oil until lightly browned on both sides. Serve on toasted hamburger buns. Top with your favorite condiments, lettuce, tomato and red onion as desired. Note: Use egg whites or egg substitutes for whole egg if desired for lower cholesterol.