Other reasons to include canned Salmon in your diet, is the fact that it's relatively low in saturated fat and an excellent source of two vital vitamins. In just one 100g serving for instance, you'll find the recommended daily intake of Vitamin B12, which contributes to normal red blood cell formation.
Canned salmon and fresh salmon may not taste exactly the same, but they're almost identical from a nutritional standpoint. In fact, canned salmon is actually more nutritious than fresh because it's higher in calcium. That means you don't have to pay a premium price to get all these great health benefits.
FROM SEA TO SHORE – OUR SALMON'S JOURNEY
Our very first fishery was based on the shores of North America, and our salmon is still imported from the US today. Whether it's the Sockeye, Chinook, Chum, Pick or Coho species, John West salmon is immediately refrigerated on board before being taken back to shore.
High in Sodium: Canned salmon is often high in sodium, which can be problematic for those with high blood pressure or other health conditions that require a low-sodium diet. Lower Quality: Canned salmon is often made from lower quality salmon, which may not have the same nutritional benefits as fresh salmon.
Some Canned Salmon
According to Berkeley Wellness, almost all canned salmon is wild caught, but not all of it is, so a little label reading is in order.
John West Pink Salmon features only wild-caught Alaskan pink salmon. Perfect for work lunches or whipping up dozens of delicious family friendly meals on a busy weeknight.
Wild caught premium grade red salmon ready to serve straight from the can. John West Red Salmon is perfect for a lunch on-the-go or whipping up a restaurant-quality dinner on the busiest of weeknights.
All John West's salmon products - both those that say 'wild caught Alaskan salmon' and those that don't - are wild caught in North America and canned locally there. They sell tinned pink salmon in a wide variety of flavours, tinned red salmon, salmon slices and salmon-based ready-to-eat meals.
The real choice to be made when considering your health is wild salmon over farmed salmon. Both canned and fresh wild salmon are considered safer than farmed when it comes to pesticides and both are less likely to contain possible carcinogens called PCBs.
Fish Low in Mercury
Canned salmon has an average mercury load of 0.014 ppm and can reach measurements up to 0.086 ppm.
The bottom line. Overall, salmon offers higher levels of brain-boosting omega-3 fats, and much higher levels of bone-strengthening calcium. While tuna contains less of these, it's still a good source of omega-3 fats and an excellent source of hunger-busting protein.
In fact, a USDA study found slightly higher levels of two omega-3s in canned pink and red salmon than it found in fresh. Canned salmon has other merits, too. A 3.5-ounce serving delivers almost as much calcium as a glass of skim milk—if you eat the soft little bones.
Red salmon has a richer taste and makes for a firmer yet fattier meal. Pink salmon is known for having a mild flavor and softer patty. These differences in freshness, safety, taste, and texture often result in people developing a preference for one of the fish over the other.
John West Skinless & Boneless Salmon in Springwater is made with all-natural ingredients. Salmon (60%), springwater, salt. Contains fish.
Nutritional Summary:
There are 118 calories in 1 tin (95 g) of John West Salmon Naturally Smoked. Calorie Breakdown: 49% fat, 3% carbs, 47% prot.
As a processor and importer, neither John West or our parent company, Thai Union, owns or operates any fishing vessels, rather we source our seafood from fisheries all over the world. These fisheries use a range of different methods, including sustainable fishing methods known as pole and line and purse seine.
King-of-the-salmon belong to a taxonomic group called the ribbonfishes (Trachipteridae), which--as their name suggests—have long and compressed bodies, like a piece of ribbon and can get quite large (some species up to 20 ft). As a group, ribbonfishes are typically found at great depths far from shore.
There's a reason this species is at the top of the list and earned itself the royal moniker: King salmon is considered by many to be the best salmon money can buy. It's rich, high in fat, and big.
King Salmon (aka Chinook Salmon)
The one downside: It's usually the most expensive salmon you'll find at the fishmonger—but honestly, it's money well spent. King Salmon from Alaska is Marine Stewardship Council (MSC) Certified sustainable. Availability: Wild King Salmon is available fresh or frozen year-round.
Takeaway. 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!
You can use it like you would canned tuna: in healthy dinner salads, weeknight pasta dinners, as a burger base, or as a substitute for raw fish in sushi bowls. Check out our top 15 canned salmon recipes for ideas—we bet you'll pick up a can or two on your next grocery trip.
To reduce sodium levels, you can always rinse your canned salmon after draining the liquid; per food scientist Dr. Andrew Clarke, this shouldn't reduce the levels of omega-3 fatty acids in the fish (via Kiowa County Press).