The Simple Fix To Canned Spam That's Way Too Salty
NEWS
BY BUFFY NAILLON
While salt adds more flavor to Spam and acts as a preservative, it can often overpower recipes that are made with it. Fortunately, there are some remedies for this.
Parboiling, or boiling something until it's just this side of completely cooked, helps to mitigate overly salty Spam. Just sit it in the hot, bubbling water for a few minutes.
Afterward, you can fry the Spam and use it in your fried rice, sushi rolls, or Spam musubi. It can also be a pork substitute for an amazing Denver omelet sandwich.
You can also try to embrace the saltiness by using it in recipes that naturally have a lot of salt, or you can simply opt for reduced-sodium Spam, which has about 25% less salt.
