Atlantic Salmon , Is Rarely Canned Salmon

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

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

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?

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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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.

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