Question about canned salmon
So, I'm comparing prices of canned salmon on Azon (yes, my life is exciting beyond belief), and I noticed that one company sells both skinless/boneless in BPA-free cans, and traditional style in standard cans.
So, here's my conundrum. On the one hand, I'm thinking the traditional product is more nutritious with the little, easily chewable bones. On the other hand, BPA seems to suck.
So, are the bones better than the BPA is detrimental?
The reason I'm even looking into canned is that to get salmon at a price that is palatable, I have to buy it in 20 pound lots and I'm a one, occasionally two person household. 20 pounds takes up a lot of room in my freezer.