Canned Salmon

Published on Monday, June 26, 2006, by Pat Hammond / Edit Post

Canned pink salmon is often mushy, and the skin and bones put some people off. You can work around it by slipping the skin off the fish and picking out the bones (or just crush them right in, as they’re soft and a great source of calcium).

Another alternative is to pay more for skinless, boneless canned salmon. Some brands almost taste fresh. Here are some hound-approved brands of high-quality canned salmon:

Bumble Bee prime filet canned salmon, which tastes close to fresh (rworange).

Rubenstein’s red sockeye canned salmon works wonderfully in salads and sandwiches (Emilief).

Dave’s Gourmet is a canned wild salmon from California recommended by Nancy Berry. It can be found at some Whole Foods stores or ordered at: http://davesalbacore.com

Vital Choice is another good brand, says Faith Lubitz.

Board Link: Can we talk about canned salmon?

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  • When purchasing canned salmon, please remember to double check that it is not Atlantic salmon.

    90% of the time, canned salmon is from wild-caught fish, and therefore the preferred option. However, if it is specifically labeled Atlantic salmon it is not wild-caught and is therefore farmed, meaning: dyed, less healthy, and not environmentally sustainable.

    Due to overfishing and problems in the...+READ

    When purchasing canned salmon, please remember to double check that it is not Atlantic salmon.

    90% of the time, canned salmon is from wild-caught fish, and therefore the preferred option. However, if it is specifically labeled Atlantic salmon it is not wild-caught and is therefore farmed, meaning: dyed, less healthy, and not environmentally sustainable.

    Due to overfishing and problems in the Atlantic ocean, there are no longer any viable commercial fisheries for Atlantic salmon in the Atlantic ocean. All salmon that is currently labeled Atlantic salmon, is farm-raised. A majority of that farm-raised Atlantic salmon comes from farms along the British Columbia coast.

    Please see http://www.livingoceans.org/programs/... for up-to-date information on how Atlantic farmed salmon is contributing the the extinction of local wild salmon.-COLLAPSE

  • I have tried the Honey Boy Red Skinless Boneless Salmon and it is the very best salmon I have tried from a can.

  • No one in my family would even think about removing the bones and skin from canned salmon. The high heat sterilization process softens them to the point where they can be easily mashed and blended into salmon salads, casseroles, and other delicious meals. There is no waste in canned salmon -- the liquid, skin, and bones are all edible and supply important nutrients such as calcium, magnesium, and...+READ

    No one in my family would even think about removing the bones and skin from canned salmon. The high heat sterilization process softens them to the point where they can be easily mashed and blended into salmon salads, casseroles, and other delicious meals. There is no waste in canned salmon -- the liquid, skin, and bones are all edible and supply important nutrients such as calcium, magnesium, and phosphorus. The oily skin is high in Omega 3 fatty acids. As a kid, my mother would remove the bones and drop them in the tin and I would grab them and eat them. Now she has osteoporosis, and found out that you should eat the salmon bones from tinned salmon for increased calcium intake. She doesn't take them out any more.
    It's never to late to learn new things about our food. But life long habits and dislikes are hard to break for some people. Everything in a tin of canned salmon can be eaten, including the juice.-COLLAPSE