Healthy Food Database
Salmon - canned
Tinned salmon is a great source of calcium if the tiny edible bones are consumed as well. There are several types of salmon used for canning such as Pink, Red and Blueback types. Red salmon is considered the premium canned salmon due to it's colour, texture and flavour. For more information, see the listing for fresh salmon.
Category: Seafood - Finfish
In Season:
all year
To Buy:
Buy from the supermarket. Look for salmon packed in either oil, springwater or a low-salt brine.
To Store:
Store in the pantry until ready to use.
Tips & Tricks:
Look for tins that contain wild salmon rather than farmed, as antibiotics or genetically modified material is often used in the feed for farmed salmon.
Cooking Tips:
Use in salads, sandwiches, fish patties, stir through pasta, add to frittatas or omelettes, on toast, make into a dip with a little yoghurt and dill or just eat straight from the can - the possibilities are endless. Can replace canned tuna in any recipes.
Nutrition per Per serve:
Monosaturated Fat , g:
2.1
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
Allergies
High Blood Cholesterol
Low Energy
Skin Conditions
Alzheimers Disease
High Blood Pressure
Osteoporosis
Asthma
Inflammation
Premature Aging
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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