Salmon Soup

15oz. can of salmon
24 ounces of milk
1 Tablespoon butter
1/4 teaspoon Celery salt
black pepper (an amount that would fit in a pea)

Start the milk, butter and spices on low heat
while you prepare the Salmon:

Gently remove the skin (optionally the bones, too)
by separating the chunks of compressed Salmon
and scrapimg the skin off with a fork.
Minimally crumble the cleaned chunks into the heating ingredients.

Occasionally agitate the mixture gently as it heats to steaming.
Serve immediately with crackers.
(Fish loses quality in the refrigerator)