The FDA recommends eating 8 ounces of salmon per week. So you *can* eat it every day but in smaller servings. If you're pregnant, the FDA recommends eating 8 to 12 ounces of seafood per week from sources that have lower mercury levels — including salmon!
Still, small amounts of mercury can pose a risk to young children, unborn babies and the babies of nursing mothers, so the recommended servings of even low-mercury canned light tuna and salmon are no more than 2 to 3 servings per week of 3 to 4 ounces for folks who fall into those categories.
Salmon is a fatty fish, and just like any other food, consuming too much of it can lead to weight gain and other health problems. While comparatively lower than other types of seafood, salmon also contains mercury, which can be harmful in large amounts. We strongly recommend you to have a balanced diet.
Tips for storing salmon
Check the best before date on the can. Once opened, remove salmon from the can, store in an airtight container in the fridge and use within 3-4 days. You can freeze canned salmon for up to 3 months.
Fish and shellfish in this category, such as salmon, catfish, tilapia, lobster and scallops, are safe to eat two to three times a week, or 8 to 12 ounces per week, according to the FDA.
Canned salmon has an average mercury load of 0.014 ppm and can reach measurements up to 0.086 ppm. For fresh/frozen salmon, the average mercury load is 0.022 ppm with max concentrations of 0.19 ppm. Oysters have an average amount of just 0.012 ppm, with the highest measurement of 0.25 ppm.
"Many canned salmon brands contain farmed salmon, which can be problematic," she says. "Farmed salmon also runs a higher risk of containing polychlorinated biphenyls (PCBs), which are industrial toxins that can have negative health effects on your immune, nervous and endocrine systems and could be linked to cancer."
Yes. Canned light tuna is in the “Best Choices” category and it is fine to eat 2 to 3 servings per week. We recommend that you eat a variety of fish. You may wish to try other affordable fish in the “Best Choices” category such as canned salmon or sardines, frozen fish, or fresh fish that are at a reduced price.
Canning. Canned seafood falls into two categories from a bacteriological point of view: fully processed commercially sterile products and semipreserved products. The fully processed products include canned tuna, salmon, shrimp, crab, sardines, and other fish, fish balls, and so on.
Andrew Clarke, Associate Professor of Food Science at the University of Missouri-Columbia, "Fatty acids, such as omega-3s, are components of the oils and triglycerides, and therefore are not highly soluble in water. Rinsing [with water] is not likely to reduce omega-3s from the drained fish.
Rinse sodium-containing canned foods, such as beans, tuna, and vegetables before eating. This removes some of the sodium. Canned fish is often packed in oil or water. Canned fish packed in oil is higher in beneficial fats and provides more energy, or calories per serving.
Canned salmon is every bit as nutritious as fresh salmon. Canned salmon contains a variety of key nutrients, including protein, calcium, vitamins B & D, and healthy omega-3 fatty acids. Omega-3 fats promote healthy brain development in babies and may lower your risk of heart disease.
Oily fish – such as salmon, sardines and mackerel are an excellent source of omega-3 fatty acids, such as EPA, and DOHA. These fatty acids can play a vital role in healthy bowel function. They can work to lubricate the digestive tract and keep digestion flowing smoothly.
The best in terms of lowering cholesterol are tuna, salmon, and swordfish. Sardines and halibut are good options, too. Dr. Curry says, if you don't like to eat fish, consider taking omega-3 supplements.
Fish are a lean, healthy source of protein–and the oily kinds, such as salmon, tuna, and sardines–deliver those heart- and brain-healthy omega-3 fats that you should also be getting in your diet.
Best Low Mercury: Safe Catch Wild Pink Salmon
With the lowest mercury of any brand of canned fish, the Safe Catch Wild Pink Salmon is a handy solution for your pantry.
Many canned fish varieties are also high in sodium.” Excess sodium can increase your risk for things like heart disease and high blood pressure, so it's important to monitor your sodium consumption, especially if you're already predisposed to heart conditions.
Sardines are high in protein, rich in omega-3 fatty acids (associated with heart health benefits), and filled with certain important vitamins (especially D and B12) and minerals (such as calcium). However, sardines packed in oil are high in sodium and cholesterol, so daily consumption of them is not advisable.
How much fish should we eat? A healthy, balanced diet should include at least 2 portions of fish a week, including 1 of oily fish. Most of us aren't eating this much. A portion is around 140g (4.9oz).
Canned tuna and salmon
It is generally safe for everyone, including pregnant women, to consume two to three serves of tuna or salmon a week, canned or fresh. Canned tuna usually has lower mercury levels than other tuna because tuna used for canning are smaller species that are caught when less than one year old.
Salmon. Salmon is one of the most popular types of fish and there's good reason for this—it's also one of the lightest, making it incredibly easy to digest.
Canned Salmon
“But I've warned my clients that it is also incredibly high in sodium—one 14.75-ounce can contains over 1500 mg of sodium, 230 mg per quarter cup,” he says.