Understanding Canned Salmon
Canned salmon has turned into a beloved seafood option for many people in the world. Salmon consumption brings an abundance of health benefits as it is high in protein and essential oils while being low in calories and fat. The salmon found in cans is generally wild salmon instead of farmed salmon. Even though there are plenty of delicious ways to consume salmon (smoking and baking it, or eating it raw), this article concentrates on can salmon and the recipes you can use for it.
Salmon has a fascinating life cycle as their habitat is modified from freshwater rivers to the deep ocean. As such, stocks of salmon can be in danger because of ocean pollution, river degradation, and over fishing. Maintaining long-term viability and health of the salmon is vital for several environmental, social, and economic reasons. Every consumer should ask where the salmon they intend to purchase originates from and if it’s from a sustainable salmon fishery.
A Few of the Most Popular Canned Salmon Types
Salmon is a sought-after kind of fish that is popular all over the globe. There are several advantages to consuming salmon, particularly wild salmon, as it’s high in omega 3 fatty acids and protein while being low in calories. There are several kinds of salmon that can be bought, such as frozen salmon, whole fresh wild salmon, raw (sushi salmon), and smoked salmon. Canned salmon is becoming more popular because of how simple it is to prepare, along with its rich flavor and substantial health advantages. While canned farmed salmon can be purchased, it is generally wild canned salmon that is accessible. The few most beloved kinds of wild canned salmon to purchase are as follows:
Canned Sockeye Salmon
Sockeye salmon has a bright orange-red meat hue and deep flavor that is quite suitable for canning. It is quite an expensive kind of canned salmon, but also the most sought after. Most consumers choose wild canned sockeye salmon because of its rich flavor, firm texture, and high concentration of oil. Additionally, it is rich in minerals and calcium and requires minimal preparation.
Canned Coho Salmon
The flesh of Coho salmon is not as red, firm, and tangy as that found in sockeye salmon. That said, most people prefer the flavor variation of the Coho salmon, making it a popular canned salmon selection. It is usually packaged as ‘medium red,’ and even when cooked, generally tends to retain its color.
Canned Pink Salmon
Over 80% of pink salmon accounts for canning, so it’s likely that this variety of fish you see at your local supermarket will be canned pink salmon. It is referred to as pink salmon due to the flesh’s color (based on the fish’s own consumption of shrimp and krill). There are so many characteristics about this species, including the lightly blushed color of flesh and mild flavor. Pink salmon tends to more affordable than other kinds of canned salmon and is ideal for use in recipes that warrant combinations with other foods.