By Alexander V. Martin  |  

Canned salmon is available in supermarkets everywhere. A can of salmon contains skin and delicate bones along with the flesh. The fish is cooked in the can itself with salt for seasoning, so it is ready to use anytime. Salmon is also available without the skin and bones, in cans and convenient packs. Since the fish is fully cooked, no preparation is needed before it is used in a recipe. Different varieties of salmon are available in cans. Use the Sockeye salmon for a more intense flavor and color, and the pink salmon for milder flavor and color.

Opening a can of salmon is an art in itself. First, place the can on it’s side and hold it firmly so that it doesn’t roll away. Insert the can opener along the edge and work it all the way round. Allow the contents to flow into a dish. This way you can enjoy canned salmon without having to deal with broken pieces.

Some people may not like the skin on fish, but the skin and bones in a can of salmon is absolutely edible and are very nutritious. Since the fish is cooked in the can itself, the skin and bones are very soft and can be mashed up easily. The bones have high calcium content and should not be wasted. Canned salmon can be used in a variety of recipes like soups, salads, sandwiches, even elaborate preparations like mousse and cheesecake.

Canned salmon is a high-protein food, rich in Omega 3 fatty acids and low in saturated fats. It is sometimes called the ‘brain food’. Omega 3 fatty acids are very essential for brain development especially among infants and young children. They also prevent heart disease, joint pain and maintain healthy skin. Ocean bred Salmon has the highest content of Omega 3 among all the varieties of farmed fish. Salmon has more protein than any other fish or meat and can be eaten frequently.

Canned salmon is completely safe to be included in the diet, even more when they are packed in BPA-free cans. Salmon are low on the food chain and they feed on small fish and plankton. Hence they consume fewer toxins from the environment than other fish like tuna that are higher up on the food chain. Salmon packed in BPA-free cans is lot more healthy than that packed in BPA cans. Bisphenol-A is a toxin used in can liners and can contaminate the contents in the can causing health problems.

Whether wild-caught or farm-raised, salmon go through a long process of sorting and cleaning before they are packed into cans with a little salt. These cans are pressure cooked with a special technique so that the fish cook in their own juices. Canned salmon is fully cooked, and since it is vacuum sealed it can remain fresh for as long as five years. Once opened a can of salmon must be refrigerated and consumed in a couple of days. Some believe that a can of salmon is like wine, it tastes better as it ages.

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