The popular belief that Canned foods are dangerous or unhealthy food choices is why people often question whether canned pink salmon is safe for consumption.
Contrary to that belief, canned pink salmon is a nutrient-packed food option. Pink salmon also known as humpback salmon is the smallest of the Pacific salmon, its name is derived from its light pink flesh. Pink salmon is mostly sold in its canned form, but can also be bought frozen or fresh.
Pink Salmon has lesser oil in comparison to other salmon and a mild flavor which makes it a well-suited culinary dressing. It also costs less than the fresh and frozen pink salmon.
Canned pink salmon can easily be used as a substitute for canned tuna, it introduces more flavor into the meal and contains more nutritional value than canned tuna. Dishes made with canned pink salmon include macaroni and cheese, salads, salmon burgers, fish cakes, Japanese sushi, sweet potatoes, and several others.
Is Canned Salmon Just as Healthy as Fresh?
Absolutely! Canned salmon is equally as healthy as fresh salmon as they are both great sources of protein. Canned salmon however provides a higher concentration of calcium than fresh salmon since calcium-rich bones are included in the can during production.
Canned and Fresh salmon offer the same nutritional benefits, they are rich in protein, vitamin B, potassium, and minerals. They are safer to consume than farmed fish since they are not exposed to pesticides but are taken fresh from the wild to the market. Being packaged in a can does not change the nutritional value of salmon.
How is Canned Pink Salmon Made?
Fresh pink salmon is caught in the pacific and safely transported -while being refrigerated since it is still fresh- to the location where it will be processed. The fish is then properly inspected, cleaned, and chopped into bits that would easily fit the cans.
Following this, the pink salmon is filled into cans that have a measured amount of salt in them. These cans are then tightly sealed and heat processed to cook the fresh salmon. These previously heated cans are then cooled and properly labeled and set to be distributed.
In some cases, they are packed with olive, sunflower, or soybean oil. In other cases, they are placed in water, chili, tomato, or mustard sauce. These sauces can easily be drained before use if preferred.
Nutritional Benefits of Canned Pink Salmon
As one of the best seafood dishes, it is not surprising how many benefits it contains. Canned pink salmon is completely safe for consumption and these health benefits offer further prove this assertion.
1. A protein-packed meal
It is known especially for its high-quality protein. Protein is an important nutrient which the human body needs daily. As an animal protein form, it is a complete protein source and it provides all the amino acids needed in the body. Protein boosts body metabolism, lowers blood pressure, builds and strengthens muscles, and is great for the bones.
2. A great source of minerals
In canned pink salmon, minerals such as selenium, sodium, and phosphorus are present. A 3 ounce serving of pink salmon provides the body with 48 percent of the body’s daily selenium needs. Selenium contains antioxidants, sodium is essential for fluid balance, and phosphorus improves the health of the bones and teeth.
3. Rich in Vitamins
Canned pink salmon is rich in vitamin D and B12. Incorporating 3 ounces of canned pink salmon into your daily diet provides you with a hundred percent of your daily requirements of vitamin D. It also provides small yet beneficial amounts of riboflavin, folate, pantothenic acid, zinc, and copper.
How to Store Canned Pink Salmon?
After opening a can of pink salmon, it should be refrigerated if all the contents of the can are not used immediately. Refrigerating opened cans keeps the salmon safe for consumption as opposed to when it’s left in the open.
It is advisable to have the salmon transferred into a tight lid container for storage. Within the next four days, the opened can of pink salmon should be used to avoid wastage or spoilage.
An opened can of pink salmon alternatively be frozen in an airtight freezer and it would be suitable for consumption even after three months.
However, as long as canned pink salmon is unopened, it can be stored for up to three years on a shelf and it would still be suitable for consumption as long as it is not kept past its expiration date.
One might assume that Canned pink salmon poses health dangers to its consumers because animal meat is believed to be safer for consumption in its fresh or frozen form.
However, this is an exception because the process of canning salmon is only an attempt to preserve it while making sure its nutritional value is intact.
Canned pink salmon is highly concentrated with protein, minerals, vitamins, calcium, and other essential nutrients. It is compatible with several dishes and has a burst of flavors that is a plus alongside its healthy makeup.