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Canned salmon?

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Are there any superior brands of canned salmon available in supermarkets, or online?

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  1. One place I can recommend is Dave's Tuna in Santa Cruz, CA. Here is the link: http://www.davesalbacore.com I Have tried almost all of his fish products and all are tops....I especially like the smoked variety of his products - tuna and salmon. I also have seen how he processes his products (and no I do not work or have any financial ties) and it's the cleanest operation you will find. The negative is that all the products are expensive however if you can afford it it's definitively worth it....

    1 Reply
    1. re: Pollo

      Unfortunately there's going to be little or no salmon fishing out of Santa Cruz this year, so Dave's isn't really an option.

    2. Bumble Bee prime filet. It almost tastes like fresh. It is in a gold can, but be careful because there's a less expensive Bumble Bee salmon in a gold can that just tastes ordinary. Check for the words 'prime filet'
      http://www.chow.com/digest/371

      1 Reply
      1. re: rworange

        I haven't tried Costco's but I can vouch for Bumble Bee gold can. I also like the Red (not pink) Rubenstein, though it is definitely oilier...not necessarily a bad thing for salmon, I suppose.

      2. Costco salmon in a can is delicious! It comes in pkgs of 6...but they're soooo good, you'll eat them!

        2 Replies
        1. re: crn

          Second Costco's Kirkland signature salmon. They also carry wild alaskan salmon in cans by Wolf & Bear - delish.

          1. re: crn

            Yes I agree, Kirkland canned salmon really isn't bad at all. I've done poor man's crab cakes with them, and they taste great. Also, great sandwiches for salmon salad and w/bacon.

          2. I had a recent bad experience preparing a salmon mousse for a party with the "best" canned salmon I could find that day at the store. I opened the can and got the creeps with what came out. Blackish gray slime of skin and entire links of spine and various small bones mixed in with the salmon. Just wish I made a note of the brand before I threw the three cans out ... so I don't make that mistake again. Quickly, I went running back to another store to buy the Bumble Bee Gold.

            I have also had Costco's canned salmon sold in the six pack and it was good.

            There have been reports over the past few years that Wild aka Alaska Salmon is superior to your health than the Atlantic (farmed) Salmon. With this in mind I try to avoid "atlantic" when buying canned or ordering Salmon in restaurants.

            10 Replies
            1. re: Windsor

              That sounds like the Trader Joe's salmon. It doesn't bother me. I just give the skin and bones to the cats. At least the TJ's salmon is wild. I think it's pretty good. Better than Costco, for sure.

              1. re: Glencora

                TJ's wild salmon is practically a staple in our house. We always have 2 cans on the pantry shelf. It's delicious and consistent in quality....skin, bones, meat and all.

                1. re: Gio

                  I can do without the skin, but those bones have been on my Special Treat list since childhood. Now that I'm all grown up and buying my own, the bones never make it into whatever I'm preparing - they all get intercepted by the cook as his proper reward!

                  Unlike the OP and most of the other posters, I generally prefer the cheaper canned salmon, as it seems to be more flavorful. I was getting it from the 99¢-Only stores for a long time, and then their supply apparently evaporated, as the fishery stock took a nosedive.

                  1. re: Will Owen

                    while the skin (little that there was) was removed, my mom crushed the bones into the salmon to make patties.

              2. re: Windsor

                Bumble Bee (as is most if not all of the "wild" salmon from Alaska or BC) is commercially canned salmon....this means it is machine packed (almost all of it "steak" type of pack) and it's not even close to premium fish. Furthermore the fish that the canneries get is for most part not suitable to be sold fresh or frozen. The fact that you found bones or skin is the norm for Alaska or BC (British Columbia) packed salmon...slime and such is an idication of how long the fish was "on ice" before packing or if the salmon was cought on its way to spawn (farther the salmon gets into the river systems the more "slime" it will have). Basically the quality and type of pack (steaks with bones and skin) you get is the same as it was for the 60+ years since there was no competition and not need to inovate/evolve. This is true for all the commercially available "wild" salmon (Sockeye, King, Keta, Coho and Pink). The canned salmon you get from Chile or Norway (Kirkland brand) is "farm" salmon and tends to be of a bit better quality (there is an over supply of fish) and most (if not all) is in the form of skinless and bonless type of pack. Having said that there is no competition (in my opinion) between "premium wild" and "farmed" salmon. That is if you can get your hands on "premium wild" hand packed salmon available from few small canneries (Oregon, Washington, BC, Alaska, California)....

                1. re: Pollo

                  Nonsense.

                  I'm sorry, that is not true.

                  First of all, you have obviously not tried Bumble Bee prime filet.

                  Second ... it is not a big deal or a flaw.

                  Some salmon is boneles and skinless ... look on the can.

                  Some of it comes with bones and skin. That doesn't particularily appeal to me, but some people like that.

                  Also there are greater health benefits from eating the skin and bones. More omega-3 from the oily skin and calcium from the bones.

                  I got some fancy-dancy $10 wild organic canned salmon from Alaska ... as chi-chi as you can get, and to me those skin and bones just look disgusting.

                  I have yet to find red salmon without the skin and bones.

                  It is no different than buying sardines with skin & bones or skinless, boneless sardines. There are even some brands of sardines with skin and bones that get broken up rather than remain whole and sort of remind me a salmon with skin and bones.

                  It is not a fault. It is an option.

                  Just be sure to check the can and makesure you are buying skinless and boneless. Otherwise no matter what brand you buy is going to have that icky looking black skin and the bones and spine. Makes me shudder too.

                  1. re: rworange

                    When you said "nonsense" what are you refering to?

                    I will admit that I have not tried "Bumble Bee Prime Filet" but will soon and will report back. Based on the website (http://www.bumblebee.com/products_fam...) they have pouch and can product....which one are you referring to?

                    As far as the skin and bones are concerned I agree that it is a personal preference issue. And to a certain degree you are correct to point out that presence of bones will increase the calcium content. On a side note, I have seen Japanese product consisting of only canned salmon spines in a light teriyaki sauce. However, salmon skin is not a major source of oil in the salmon....the muscle itself is. Furthermore, as I said earlier if the skin is thick and slimy it means that the fish was caught in or near the rivers where the salmon are migrating to and spawning. Such river fish is of lower quality and hence cheaper and also will have lower content of oil in the flesh since salmon stop eating when they enter rivers (utilize stored oil as energy source).
                    Anyway....will report on the "prime filet" soon.....

                    1. re: Pollo

                      It is hard to believe that the fish at canneries is not suitable to be sold fresh or frozen. Also, the statement about there being no evolution because there was no competition seems a little odd. Truly can you name a single canned good ... fish, veggies, fruit, etc that has evolved in that time? Evolve to what? It makes it seem like skin and bones in the can are some defect. So many people I know want that.

                      I have had premium hand-packed wild salmon and everything in between and the only significant difference was the price. Sorry can't name the brands because I never planned to buy them again. If I'm going to pay all that money for fish, it is going to be a fresh fillet. However if you name a brand, maybe it would jog my memory if I tried it or not.

                      The canned version. I don't think pounches are better than canned and the price is way too much.

                      ... and ick ... canned salmon spines ... shudder ... I thought the surplus 'stuff' from boneless, skinless cans went into cat food.

                  2. re: Pollo

                    Somebody apparently doesn't know much about the canneries in Alaska. But given the expressed preference for farmed frankenfish, I suppose we shouldn't be surprised.

                  3. re: Windsor

                    I've never bought canned salmon that didn't include the skin and vertebrae . . . I actually crush up the bones in my salmon salad, it's just extra calcium and it's good for you. That's how my mom always made it, so I do too. The bones are really quite soft from the canning process. I'm sorry you were creeped out, Windsor!

                  4. The canned salmon available in Canada is excellent. I only buy sockeye (red) salmon, usually Oceans brand (available at Costco), Clover Leaf, and Gold Seal (all use wild-caught salmon). My sister, who's lived in the U.S. for about 20 years, shleps dozens of cans back with her every time she visits Toronto, claiming that Canadian canned salmon is much better than what's available in the States.

                    I grew up on canned salmon (patties, a la king, salads, sandwiches); in fact, canned tuna became one of my family's staples only when I was in my teens. The skin and bones never grossed us out - they just got mashed into whatever was being made. As rworange writes, above, there are health benefits to eating these.

                    3 Replies
                    1. re: FlavoursGal

                      FG, the new PC "blue menu" salt-free canned salmon is very good. My kitties enjoyed the skin very much as well.

                      1. re: C70

                        I'll give it a try, although I'm always skeptical about salt-free products; any that I've tasted are totally flavourless. My kitties would love the skin, but I mash it up; they get the salmon juices. :-)

                        1. re: C70

                          I give the skin, bones and "Juice" to my dog. He loves it.

                          DT

                      2. I grew up in England and my mum always mashed up the skin and bones - no big deal, John West is the best make though there was another one but cannot remember the brand name - oh yes it was called Princes though I do not know if still available.

                        Canned salmon with mashed potatoes and fried into salmon cakes with some chervil or tarragon is good.

                        1. I'm also one of those who doesn't get weired out by the skin and bones present in canned fish. Not only are the bones soft and edible, but, as flavours and rworange, accurately point out, they have added calcium and nutrients as well.
                          But, I am going to keep my eye out for the Bumble Bee gold can. It sounds yummy.

                          1. speaking of canned salmon and John West... take a look at this, must be pretty tasty!!

                            http://www.youtube.com/watch?v=zOpKFP...

                            1 Reply
                            1. re: harryharry

                              I thought the second ad with the shark was even better.

                              DT

                            2. Although I am a great fan of salmon, I can't get past The Meaning of Life Grim Reaper from Monty Python.

                              DEBBIE: Can I ask you a question?

                              GRIM REAPER: What?

                              DEBBIE: How can we all have died at the same time?
                              [silence]

                              GRIM REAPER: The salmon mousse.

                              GEOFFREY: Darling, you didn't use canned salmon, did you?

                              ANGELA: I'm most dreadfully embarrassed.

                              2 Replies
                              1. re: louweezy

                                Hah, thanks for the memory. I was going through a salmon mousse phase when the Silver Palate cookbook came out, but then so did the movie (one of my favorites, by the way) and that put a stop to my mousse making. I couldn't take all of the teasing.

                                1. re: pitterpatter

                                  Glad to be of service. I think that may be why I have never been able to buy a can of salmon. :)

                              2. the best I have found is garibaldi canned wild salmon from oregon, sold at whole foods or buy from them directly
                                www.bayoceanseafood.com

                                1. I love Rubenstein's red salmon. Yes, it has skin and bones. I discard the creepy skin and mash the bones in with the salmon- they are very soft.

                                  1 Reply
                                  1. re: emilief

                                    I also love Rubinstein's canned red salmon. When I was pregnant, my doctor reccomended canned salmon and sugggested that I eat the bones and skin as that would up the nutritional value for me and baby. That was 20 years ago and I still love it.

                                  2. 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 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.

                                    1. Highly recommended !! - the canned salmon steaks in the oval cans from Elwha Fish in Port Angeles, WA (http://www.elwhafish.com/index.html or 800-435-FISH or 360-457-3344). For canned salmon, the flavors are intense. I believe they sold product under Hegg and Hegg brand some years ago (bright yellow labels).

                                      On a side note - if you like salmon nuggets/candy - try the one's made by Pure Food Fish Market (http://www.freshseafood.com/ or 800/392-3474) in Pike Place Market, Seattle. Insanely addictive. Best I've had.

                                      Also, if you are interested in smoked salmon (usually vacuumed packed) you may wish to check out this article in the December 1995 article in Sunset Magazine ---- http://findarticles.com/p/articles/mi....

                                      1. Oyez, forgot... agree completely with first recommender's (Pollo) suggestion - Dave's in Santa Cruz, CA - great stuff.

                                        1. I couldn't tell from your profile, your location. I live in Michigan. I fish for salmon every year in Lake Michigan and can my own. It's not a big deal with the exception that you need to have access to a good pressure canner. Home canned salmon is so much better than any thing you can buy. It looks like crap viewed through a glass jar but, believe me, you will never ever buy another can of salmon after canning your own. I fillet the fish without skin or backbone or ribs but don't bother with the pin bones. They disolve during the processing.
                                          Bob

                                          1. For years I've served and eaten Demings red sockeye salmon and consider it very good. Occasionally you do get bones and skin in a can of salmon. I generally eat the bones.

                                            2 Replies
                                            1. re: sueatmo

                                              I love Deming's Red Sockeye Salmon, but can't find it in stores anymore. What store do you buy it from?

                                              1. re: t2weati

                                                t2weati, I buy Deming's Salmon at Dierbergs Markets, a local St. Louis area chain. You might ask your grocer to stock it for you.

                                            2. I think the cloverleaf also does flavored salmon
                                              http://www.cloverleaf.ca/Cloverleaf/P...

                                              I love the spicy thai tuna variety, eat it right out of the can. I also like smoked varieties of tinned seafoods....but i rarely eat any of it these days, as i've made seafood more of a rare treat instead of a regular part of my diet. I once had a variety of canned salmon steaks that i got at a bargain shop for maybe a dollar a tin. It was a pale pink long box, and the tin itself was like the kippers tins, very long and flat. It was actually pretty good !! I've made mostly fishcakes with this stuff though.

                                              I am one of those who can't get past eating a spine, sorry, even if it's soft. I had heard about the benefits of canned salmon a few years ago and decided to give it a shot. I knew there would be bones but i figured pin bones, no biggie. I opened the can and first thing i see is the spine. i forced myself to eat it at the time, and i'm sure my eyes watered the whole time. Never ate it since. Nothing wrong with it, but even in my days as a meat eater, eating things off the bone kind of nauseated me (one of the many reasons why i'm now primarily a vegetarian). Boneless skinless varieties are pretty good, but you have to pay a lot more for them.

                                              Costco also carried little salmon and tuna "meals" in some brand name for a while...Walmart in my area also had them. Chunks of tuna or salmon with veggies and sometimes a bit of rice. Meant to be eaten cold, little spork and napkin came with each can. There was a spanish one, a nicoise one, a thai one etc...they were pretty tasty and low cal for lunchs and snacks.

                                              1. I have been super-hooked on the Bumble Bee salmon that comes in a foil pouch. I think I'm picky about fish (to a certain extent), and I love this stuff. It's packed in water and I find that not only does it taste so good, but it's so easy to work with! No more fish juice all over my hands like I had with tuna in cans.

                                                I get the premium wild pink salmon. It's skinless and boneless - really!

                                                I most often use it to make salmon salad. They have a great recipe on the back of the pouch.

                                                Meryl
                                                http://mylittleworldoffood.blogspot.com/

                                                1. Pike Place market ships smoked salmon in a variety of types. It is fantastic, and can make an instant spread when mixed with cream cheese or sour cream.

                                                  1. For lovers of canned sockeye, it would be wise to stock up. The current supply of fresh fish for the canners in B.C. and Alaska is very low and the price will rise in a month or two.