Enjoy Meals Made Delicious with Canned Salmon

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By Allie Moxley  |  

While most people don’t think of canned products as fresh and natural, they may have to make an exception for canned salmon. Easy to use with just open and eat convenience, there are a number of nutritional and time saving benefits to eating such products, especially that come from the icy cold waters of Alaska. With just a bit of salt along with the natural flavor, there are a million ways to incorporate this wonderful product into recipe classics and new favorites. Get started with some of the canned salmon recipes below!

Seafood chowder is a long time favorite, but have you tried Salmon Chowder before? This recipe calls for melting 3 tablespoons of butter in a large pan over medium heat, then mixing in celery, garlic, and onions until tender. Then, add vegetables like potatoes, and carrots, as well as about 2 cups of chicken broth. Bring the mixture to a boil adding salt and pepper to taste, then lower the heat and let simmer about 20 minutes. When the 20 minutes are up add in about 2 cans of canned salmon, along with a can of creamed corn, about 1/2 a cup of grated cheese, and a can of evaporated milk and as easy as that you have a delicious fresh seafood chowder in less than an hour!

If you’re a big fan of crab cakes, then you’ll be a huge fan of Salmon Cakes, an all time favorite out of the arsenal of canned salmon recipes. With a can of salmon, mix minced onion, and egg and 1/2 a cup of bread crumbs, with dashes of Worcestershire sauce, hot pepper sauce, black pepper, parsley, and a quarter cup of cheddar cheese. When the mixture is well blended form it into about 4 patties and dust each with flour. Before cooking, the patties will need to be chilled about 30 minutes. The ease of pre-making these Salmon Cakes makes them an instant party classic if entertaining! When it’s time to get cooking heat butter and olive oil in a large skillet over medium heat, then cook the patties until they turn light brown. Each side will take about 8 to 10 minutes to cook. Be sure to dab the grease with paper towels before serving!

This summer break out the grill and try out some great canned salmon recipes. A sure winner is the recipe for Lemon Salmon Burgers. With just one can of drained and flaked salmon, mixed with 2 eggs, 1/4 cup parsley, 2 tablespoons of minced onion, ¼ cup bread crumbs, and a dash of both basil and lemon juice to flavor, you’ve got the makings for about six salmon patties. Cook the patties in olive oil over medium heat for indoor enjoyment, or brush them with oil and throw them on the grill! If you’re feeling ambitious make a quick sauce out of a dash of basil, a dash of lemon juice, and a half cup of mayonnaise to add the perfect zest and pep to your canned salmon recipes like Salmon Burgers!

Looking for wonderful Alaskan Seafood recipes? Check out great meals to make for your family from ASMI, the Alaska Seafood Marketing Institute.

Article Source: http://EzineArticles.com/expert/Allie_Moxley/129434

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Canned Salmon Puts Summer Flavor Back Into Your Meals

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By Allie Moxley  

When the summer time ends many people feel as though they have to also bid farewell to their favorite summer past times. The beach weather ends, so they say farewell to their bathing suits, towels, and chairs. The shorts and t shirts and summer dresses all must go into hibernation once again as well. People say goodbye to their favorite summer drinks and seasonal beer brews, and also bid farewell to the summer shacks serving up fresh seafood. This last item, however, is something you don’t have to completely say goodbye to when the weather gets colder. You can make your winter meals still have that extra summer flavor by utilizing canned salmon recipes.

The beauty of using canned salmon in your meals is that it means you can have fresh and delicious fish all year round. You can base whole meals around the canned fish, or you can use it to spice up some of your other seasonal favorites. By bringing the variety and flavor of some canned salmon recipes to your table you can add a lot to your meals and get rid of some of the fall and winter blues.

The great thing about all of the canned salmon recipes you can find online or in cookbooks is that there is so much variety. You can add salmon to a number of different dishes that you may already cook, or you can make it the center of your meal, or you can even get creative and make up your own seasonal fusion dish. Not only will you be bringing an extra touch of flavor and freshness to your meals, but you will also be adding a super food that is healthy too. Canned salmon contains lots of protein, it’s low in bad fats, and high in omega 3 fatty acids that promote a healthy mind and body. This means that you can beat the fall and winter blues in terms of flavor and you can also make you and your family feel health conscious for choosing a light fish alternative to the regular steak and potatoes and other heavy seasonal meals.

Looking for wonderful Alaskan Seafood recipes? Check out great meals to make for your family from the Alaska Seafood Marketing Institute. Check out the ASMI Facebook page for more information on Alaska Seafood!

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5 Tips to Maximize Bone and Joint Strength Naturally

By Larry L. Taylor  |  

Here are my top five tips to maximize bone and joint strength naturally. Think of it as your bone and joint health regimen.

Tip One: Exercise Appropriately

While some types of intense exercise can put stress on the joints, regular moderate physical activity has been shown to improve bone mineral density and reduce the risk of osteoporosis. To find out what types of exercises are appropriate for you, you can talk to a fitness trainer, a physical therapist or your doctor. Low impact weight-bearing, resistance training, yoga stretches and walking are some of the exercises commonly recommended.

Tip Two: Eat More Calcium-Rich Foods

When you think of calcium-rich foods, you may immediately think of dairy products. Low-fat dairy products can be a part of a balanced diet. Greek yogurt, for example, is an excellent choice because it is also rich in protein. Protein supports muscle strength and growth. Your muscles help to support and protect your joints and bones.

There are other calcium-rich foods that may be even more beneficial than dairy because of the antioxidants they contain. Antioxidants help protect against free radical damage that can cause joint and bone deterioration. Many antioxidants also have anti-inflammatory activity. Inflammation degrades collagen and elastin fibers that make up tendons, ligaments and other supportive body components.

Here are some “super” foods to include in your daily diet:

Canned salmon-3 ounces provides 200 milligrams of calcium, plus protein and the potent antioxidant astaxanthin

· Broccoli-1 cup provides 90 milligrams of calcium, plus the antioxidants vitamin C, beta-carotene and vitamin E, along with the mineral magnesium which contributes to bone mineral density and the vitamin K which provides major protection against osteoporosis

· Turnip greens-1 cup provides 200 milligrams of calcium, plus vitamin C, Vitamin A and vitamin K

Tip Three: Be Sure to Get Plenty of Vitamin D

Vitamin D is sometimes called the sunshine vitamin. As we get older, the conversion of sunlight to vitamin D is less efficient. Many doctors believe that we need even more vitamin D as we age. Your body needs vitamin D in order to absorb calcium.

Tip Four: Take Fish Oil

Fish oil has natural anti-inflammatory activity and is beneficial for joint pain. Some brands also provide beneficial antioxidants such as lycopene, astaxanthin and coenzyme Q10. COQ10 may be particularly beneficial because it contributes to muscle strength and the amount present in the body decreases with age. The most effective form of coenzyme Q10 is ubiquinol.

Tip Five: Take A Multi-Nutritional Supplement

Multi-nutritional supplements naturally provide extra support for bones and joints. Not all supplements are the same, of course. The best ones for bone health contain the nutrients mentioned above (calcium, magnesium, vitamin D3, Vitamin K2, vitamin C) and mangosteen extract.

Mangosteen extract has been highly promoted as an overall health supplement. The value to bone and joint strength has to do with the antioxidant and anti-inflammatory activity. Mangosteen has proven to be a natural COX-2 inhibitor.

COX-2 is an enzyme that contributes to pain, swelling and inflammation. COX-2 inhibiting drugs have proven to be dangerous, although effective for pain relief. Mangosteen extract provides the benefits without the risks.

Please click the Bones & Joint Problems link below in the resource author box.

Thanks for reading the article. There is a lot more health information tips on my website – all free. I would like to invite you to visit http://www.HealthyBodySupplements.com Bones & Joint Problems

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Canned Salmon – The Good Food

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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.

For detailed information about canned salmon including a canned salmon review, visit our website. Article Source: https://EzineArticles.com/expert/Alexander_V._Martin/641432

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You Cant Go Wrong With Alaska Canned Salmon

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By Allie Moxley  |  

The next time that you head to the grocery store, you should make sure that you include Alaska Canned Salmon on your shopping list. Like many other Alaskan seafoods, salmon fished in Alaska benefits from the cold, clear quality of the water found in that region. Alaskan waters are unlike waters from any other parts of the world, with regards to how pristine they are and how much natural salmon can be found there. The population of salmon found off the 34,000 mile coast of Alaska is the most plentiful and one of the healthiest and best tasting in the world.

Indeed, Alaska’s fresh, frigid water provides a perfect environment for fostering salmon with great flavor, texture, and color, and some of the best in the entire world come from this area. Salmon from this region comes in five different varieties. These are king, red, sockeye, coho, and chum and pink salmon.

You might think that, in order to make the most of the taste and nutrition benefits of Alaska salmon, the one that you use at home has to be fresh. But this is not the case. It can be enjoyed in a number of different recipes, and the salmon you use does not have to be fresh of the boat. By choosing to use canned rather than fresh salmon, you can save time and money without having to give up any of the great qualities that salmon from Alaska has to offer.

To take full advantage of the delicious salmon it produces, the Alaska fishing industry has developed innovative ways of processing and freezing its catches so that they can be shipped throughout the world and enjoyed all year long. This means that Alaska Canned Salmon is delicious on top of being a convenient, affordable alternative to freshly caught salmon from Alaska.

Alaska Canned Salmon is a healthy, versatile staple that goes great in a wide variety of different recipes. The many different recipes in which you can substitute canned salmon for fresh salmon include casseroles, croquettes, and patties, among others.

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Salmon Loaf an Old Time Favorite

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A salmon loaf made from canned salmon can be a tasty inexpensive change to the holiday lunch or brunch. This is an old favorite for many people in certain parts of the country but if you live in parts of the country where getting really fresh seafood is a challenge or is ridiculously expensive it can become a new favorite for you.

Salmon loaf works well when served hot or room temperature and adds to the choices of any brunch buffet.  When ever feel like changing things up a bit I go for my favorite salmon loaf recipe.

I could not believe that my Mom had never made this particular item before. Between Christmas and new year’s day of this year (2019) I was having a phone conversation with my Mom about all the wonderful things she used to cook for the holidays and when I bought up salmon loaf she quickly stopped me in my tracks and said “ I don’t remember ever having made salmon loaf in my life “. I was confused, how have I made this a part of my holiday memories. Did someone else make it and bought it with them? Could I be remembering this the wrong way or is it a part of a whole different situation?

Whatever the matter is, I think that Mom is mistaken because I definitely remember salmon loaf being around during my childhood.

Anyways, for those of you who have never had salmon loaf please don’t think that it’s just salmon cake shaped a different way, a good salmon loaf recipe is usually made quite different and may or may not have ingredients such as capers, fresh or dried dill, shallots and so on. While salmon loaf is generally not as fishy as salmon cakes or salmon croquettes if you like canned salmon or the taste of salmon cakes then you will love salmon loaf.

I find making this dish is an inexpensive way to add another seafood choice to the holiday brunch or any buffet menu at any time of the year. With so many people turning away from red meat, pork and even chicken you can still be creative without breaking the bank.

I will guarantee you that even though it might not be a long-time favorite for most, it will be a new favorite for many. So, give a new dish a try and don’t forget to serve a few lemon wedges on the side.

When purchasing canned salmon be sure that the can specifies Alaska salmon or Alaska wild caught because Atlantic salmon is rarely wild caught.

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Atlantic Salmon , Is Rarely Canned Salmon

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I just finished watching a presentation on fresh Atlantic salmon on one of the television shopping networks and I could have been floored as they touted the great benefits of fresh Atlantic salmon. Because most canned salmon is wild caught Pacific or Alaskan salmon I would take this over any Atlantic salmon.

I remember reading in a New York Times article many years ago that when it comes to salmon most of us don’t know what we are buying. They stated that in a survey of 800 people (ages 35 – 54) done by the Alaska Seafood Marketing Institute that 90 percent of respondents did not know that Atlantic salmon is farmed-raised. And a third believed that Atlantic salmon is wild.

You see, if you are buying Atlantic salmon then chances are it is farm raised and the quality and nutritional benefits are not equal.

Most of your farmed salmon comes from Chile, Norway and Canada and they have all bought forth a number of environmental complaints.

Farm raised salmon has more fat than wild salmon however the makeup of this fat is not healthy as the fat of wild caught. While wild caught may taste a little gamier flavor I’m sure it’s a difference that you will come to appreciate.

If you look at the color of wild caught salmon versus farm raised you can see that wild caught has a deeper reddish-orange color while farmed salmon has a pale pinkish-orange look. Salmon gets its color from its diet, since farm raised salmon is fed a fish feed their flesh is somewhat gray. To alleviate this problem I believe that chemical coloring is added to the feed to produce its color this makes it more presentable for the market place.

Antibiotics are fed to farmed salmon to decrease and prevent disease, the residuals of these antibiotics can be passed on to humans who eat farmed salmon.

Wild caught salmon might be scarce between October and May however, canned salmon is available all year round and most canned salmon is wild caught. This is a great way of getting all of the nutritional benefits of fresh wild caught salmon and saving money at the same time.

If you are going to eat canned salmon make sure that you shop around for a brand that you like. Just like anything else all brands are not created equally.

Wild is better than farmed and canned salmon packs plenty of punch.

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What’s In Canned Salmon

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Canned salmon comes in a variety of ways however, it is usually packed as a steak which is pressure cooked until the bones are soft and brittle and the skin is very soft this is the traditional way or method of cooking and canning salmon.

The basic ingredients for a can of salmon should only be salmon water and sometimes a little bit of salt, depending on the brand.

The skin has a sort of fatty layer underneath of it between the skin and lean meat. Some people may be tempted to remove this skin when using canned salmon in certain recipes because they find it not quite attractive. But, let’s not forget that while adding a dark hue to certain dishes this is certainly a very flavorful and nutritious part of the canned salmon product.

I usually remove the skin and sometimes the bone for the sake of presentation and texture. You may ask yourself why remove skin and bones instead of just purchasing canned salmon or salmon packed in pouches which has no skin nor bone. The answer is simple, salmon packed with skin and bone is more nutritious and I think is much more favorable.

While canned salmon is packed with protein and vitamin D, it also has heart healthy Omega 3 fats if eaten with the bones it also supplies calcium which is a great alternative someone who is lactose intolerant.

While all salmon is a great way to get the benefit of Omega 3’s, in the case of canned salmon make sure you check out the labeling on the can. All canned salmon is not created equally somewhere in that small print you can learn a lot about the salmon that you choose to buy.

I remember hearing that when wild salmon is over abundant it is sent to other processing plants due to the inventory being more than can be handled at the time. Once again check the label you can have Alaskan salmon on your grocer’s shelves that was packed in some Asian country. Truthfully I don’t know if this practice is due to over abundant inventory or just the industry saving on labor cost.

Always choose wild caught salmon which has been processed domestically. If the brand that you like does not say wild caught or if it has Atlantic salmon printed on the label choose another brand. Since Atlantic salmon has been fished almost to extinction it is almost a certainty that any salmon labeled as such is farm raised. I won’t go into the problems with farm raised salmon, we’ll cover that at another time but I will say “stay away”.

Leaner premium salmon with skin and bones removed will have less vitamins and nutrients. It may be worth it to remove the bones and mash them separately then return them to the salmon this way you get the look texture you want and the nutritional benefit you need.

Wild caught fresh salmon is very expensive but that’s not so if you’re eating canned. Whenever you get a chance I want you to try a can of salmon.

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Canned Salmon, Skin and Bones

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Should I separate canned salmon skin and bones from the canned salmon, a lot of people think so as a matter fact if you ask the average person I think the short answer would be no. Probably using the bones and skin which actually adds more flavor and nutrients sometimes does not work in certain recipes. When you use the bones I think you should take care to separate them and mash them up very fine this way you can receive the calcium without ever really noticing that the bones are present. There are those who believe that the skin and bones should go in everything, this is crap. If I’m making a nice salmon and pasta alfredo or a really good salmon salad depending on the other ingredients, I don’t think I want the bones in there and maybe not the skin. As a matter fact if it’s an alfredo it’ll be a good chance then I might not want that dark blood-line or as I call it dark salmon belly in that particular dish. Now you do have skinless and boneless salmon usually packed in pouches which I think is great for salads and some pastas.

The fact is that canned salmon skin and bones and comes ready to eat right out of the can it’s all a part of the product, but if you wish to use a little of canned salmon for the purpose of adding it to a salad or making a smaller batch of a recipe then make sure that you store the remainder refrigerated in an air-tight container for no more than three days.

I remember years ago when I was a kid I bought a container of yogurt and it was my first time ever trying yogurt, unfortunately I purchased this yogurt from a neighborhood corner store and it was slightly spoiled, so I did not know that yogurt didn’t taste like that. Well, every now and then I read about or meet someone who has had a bad experience with canned salmon saying they open the can and instead of having a nice can of salmon with the small bones in it that when used in their recipes would probably disappear into any dish that you make, it seems that there is a vertebrate coming out of the can. For someone to have this as the first time experience they may never try canned salmon again. The same thing can be true depending on what brand of canned salmon you buy. So, if you’re not using canned salmon or any other canned fish or seafood product ask a friend or someone who may have some experience in purchasing that product, it will be worth it.

I believe if you have tried canned salmon with all of its powerful nutrients and vitamins especially calcium and Omega 3 you will find it will be well worth it to add this to your diet. I know I have found it very useful not just as a quick emergency meal. But also a meal I could enjoy and share with others.

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Where Does My Canned Salmon Come From?

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You should be able to learn where your canned salmon comes from on the packaging of the can. Generally, companies that use sustainable fishing practices will print such details on the label. Additional information on the label is indicative of trustworthiness.

Canned salmon not only tastes delicious but has several health advantages also. Research indicates a diet comprised of fish, including salmon, can help decrease several unhealthy conditions and can stimulate well-being. This is due to canned salmon being rich in protein, vital nutrients and vitamins, and omega-3 fatty acids.

Salmon Vitamins and Nutrients

Canned salmon is rich in crucial nutrients and vitamins, such as Vitamin B12, Vitamin D, Vitamin B6, selenium, niacin, and magnesium. Because canned salmon generally comes with bones, it is generally a strong source of calcium also.

Omega-3 Fatty Acids and Salmon

Salmon is a strong source of Omega-3 fatty acids. In fact, a single serving of wild salmon has more omega-3 fatty acids than any other species of fish. Research indicates that adding more Omega-3 fatty acids to a diet can provide numerous health advantages, including a reduced risk of heart disease, decreased joint pains, development of healthy skin cells, reducedside effects of depression, and increased circulation of blood. Additionally, salmon is low in cholesterol and saturated fat.

Canned Salmon is a Smart Option for Your Health

One of nature’s healthiest food sources is salmon. Unlike other species of fish like tuna, canned salmon contains low traces of mercury. That said, there are nutritional variations between wild and farmed salmon. Although many types of canned salmon are wild salmon, there are farmed canned salmon options out there.

On the westcoast, wild salmon is generally Chinook, Sockeye, Pink, or Coho. Farmed salmon is typically always Atlantic Salmon. Because of lifestyle and diet differences, there are many distinctions in nutritional value between farmed and wild salmon. Wild salmon have a better ratio of omega 3 to omega 6-fatty acids than farmed salmon. Because they live a more lazy lifestyle, farmed salmon also higher in fat and lower in protein than their wild salmon equivalents. This might indicate why farmed salmon supposedly contain greater percentages of PCP’s than wild salmon since PCP’s are in fatty tissue. As farmed salmon are raised near each other, there is a greater chance of sea lice and disease contained in wild fish. To fight this, most fish farms place antibiotics in the fish feed to reduce infection and maintain the fish’s health. As such, the areas surrounding fish farms can endure negative ecological effects from the engineered fish’s waste and feed.

Canned Salmon Shelf Life

How can I figure out the shelf life of my canned salmon?

Look for a code that is either printed on the bottom of the can or embedded into the lid. In the top row of letters and numbers, the third digit is the year it was canned. For instance, 365TS would have been canned in 2005, while 343TP would have been canned in 2003. Several companies currently print an expiration date on every product to simplify this process.

What shelf life does canned salmon have?

Canned salmon can be stored for quite a while. For at least 6 years, the quality will remain good. The shelf life can last longer assuming the can’s integrity isn’t compromised. The flavor might be reduced past that storage date. After the can is opened, ensure the leftovers are thoroughly wrapped, refrigerated, and eaten right away. Once the can is opened, the salmon should remain stored in the fridge for 3 days at the most as long as it is properly covered up. You can also freeze canned salmon in a Ziplock bag for consumption. Like any perishable food item, canned salmon shouldn’t be left for long durations at room temperature.

How can I determine if my canned salmon is farmed or wild?

Many of the canned salmon found in North American grocery stores are derived from wild salmon fisheries. That said, there are some companies that sell canned farmed salmon. You can determine the difference by inspecting the can’s label. Most companies will reveal right on the can that their salmon is caught wild.

Consider not purchasing the can if it isn’t correctly labeled or too vague to determine. Alaska does not permit salmon farms, so if you happen to see a lid that reads “Alaska Salmon USA”, be mindful that those fish were not farm-raised.

Why do I sometimes see glass-looking crystals in canned salmon?

Once in a while, people see glass-like crystals are in canned salmon. These are known asstruvite crystals. Struvite crystals are created once the salmon has been placed in the can and are comprised of magnesium ammonium phosphate. They are as solid as table salt and can be smashed into powder upon contact. They will also quickly dissolve in your stomach and in water.

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