Canned salmon is a convenient and economical option that maintains the same great flavors and nutritional benefits as fresh salmon. So, should you have a cold canned salmon dish, or would you rather have it heated and prepared?
You can eat canned salmon cold out of the can, even though it may taste like a lump of wet food, which is unpleasant. Canned salmon is pre-cooked and thus can be consumed cold. However, remember to drain the liquid to eliminate excess sodium that preserves the salmon.
When having canned salmon, you need to know several attributes of this nutritious food, how to store leftovers, and, more importantly, how to blend it to make a complete meal. Follow along to get a glimpse of what canned salmon entails!
Is It Safe To Eat Canned Salmon Cold?
Unless the can is damaged, extremely old, or states explicitly that you should refrigerate or cook it, canned salmon is safe to consume straight from the can.
As part of the canning process, food is heat processed to a temperature where all bacteria spores are destroyed. The heat cooks the food, making it ready for consumption and free from contaminants.
Nonetheless, you should check the can for bulges, dents, or foul smells. Any of these signs render the food unsafe for consumption. The can should always be airtight upon purchase to prevent it from getting exposed to bacteria at room temperature.
Additionally, you can opt to prepare the canned salad instead of having it cold. This goes a long way in enhancing its flavor and taste. You can toss a salad with canned salmon for lunch or dinner.
You can microwave, heat it on the burner, or simply reheat it in your dish if you’re only warming canned salmon to eat warm. Note that you should not heat the can directly. This makes the inner plastic lining melt and thus end up consuming plastic in your meal.
To make a healthier salmon salad, combine it with yogurt, chives, and black pepper. On the one hand, for an Asian-inspired salmon burger, you combine canned salmon, bread crumbs, chopped scallions, eggs, and ginger. Then, you need to form patties and bake them.
Is Canned Salmon Nutritious?
Canned salmon is high in nutrients that are good for the body, especially your heart. The American Heart Association suggests eating two meals of fatty fish per week, such as salmon.
Salmon’s most significant benefit is its high omega-3 fatty acid concentration. Omega-3 fatty acids are heart-healthy unsaturated lipids that maintain your heartbeat. Their anti-inflammatory effects also benefit your brain’s health as you age.
A lunch of canned salmon can leave you feeling satisfied and energized for the rest of the afternoon.
Canned Salmon is among the most nutritious sea foods one can have readily available. You need to note that the canning process does not degrade the proteins in fish. Both fresh and canned salmon sources provide protein, heart-healthy omega-3 fats, and other nutrients.
Sodium is also present in canned salmon, with each serving providing roughly 14% of the recommended requirement.
While sodium is required for fluid equilibrium in the body, too much sodium in the diet can raise blood pressure. Look for canned salmon which has not been salted.
How Should Canned Salmon Be Stored?
Fish like Salmon spoil faster due to high concentrations of unsaturated fats. Unopened canned salmon that is appropriately preserved will keep its peak quality for around 3 to 5 years, though it will usually be fine to use after that.
Canned salmon should not be left in the can once it has been opened. You should refrigerate the leftovers as soon as possible. The fish is safe to consume if you refrigerate it right away.
First, place the salmon in a container with a tight-fitting lid for storing. You can preserve the fish for three or four days in a refrigerator set to 40 degrees Fahrenheit or below.
Secondly and most importantly, keep the salmon in an airtight jar in the freezer for up to three months if you need to store it longer.
Upon retrieving the salmon from the refrigerator, it is wise to take a close look at the general appearance of the fish. Its skin should be a vibrant pink-orange color with gleaming silver skin.
The salmon is probably not fresh if the skin appears dull and lifeless, and the flesh has faded to grey. Any dark stains or discoloration, as well as a milky-white residue on the filet, are signs of spoiling. You should discard it safely in a bin to avoid food poisoning.
What’s the Best Way To Eat Canned Salmon?
The best way to eat canned salmon is by making cakes. This is because the flavoring options are infinite. Consequently, you can alter the dish to suit your tastes and preferences.
The flavoring options range from chopped fresh herbs and spices to glazes. To get the most out of your canned salmon, cook it up into crisp-edged cakes when flaked and mixed with brown rice, cilantro, lime juice and shallots.
This results in an easy and delightful weekday dish, especially when sprinkled with a blob of Sriracha-spiked mayonnaise. Kids will enjoy assisting in preparing these treats, which also serve as excellent appetizers.
And while these cakes don’t take long to make if you have prepared rice on hand, they hold together better if you let them rest in the fridge.
This makes them simple to put up in advance for a quick, healthful main dish that looks and tastes nice enough to make you forget it’s cheap.
Equally, it is vital to have professional advice when it comes to these highly saturated foods. Dietitians can help you through various stages of life, from prenatal to healthy eating as you age.
Consultations with a nutritionist can also aid in treating and preventing diseases such as diabetes and cardiovascular disease. Your dietician will collaborate with you to provide specialized advice tailored to your lifestyle and objectives.
Does Canned Salmon Have Mercury?
Aside from the well-known dangers of mercury to children’s growing brains, it can also harm individuals’ immune and reproductive systems, as well as increase their risk of a heart attack. Nonetheless, this should not hinder you from having a tasty salmon meal.
It is important to note that almost all fish species have mercury elements. The levels, however, vary depending on the species and its natural habitats. Canned salmon is no exception.
Specifically, canned salmon is low in mercury — salmon feeds on organisms low in the food chain. They are less exposed to methylmercury present in water and hence have fewer toxins compared to species like tuna.
Nevertheless, the risk from mercury is not a health concern for most individuals. This is because most people do not consume high amounts of seafood. Therefore, the risks associated with mercury poisoning are significantly less.
Because of the impact on the developing nervous system, the Food and Drug Administration (FDA), in collaboration with the Environmental Protection Agency (EPA), recommends sea foods that are low in mercury.
Generally, this goes to women who could become pregnant, nursing mothers, pregnant women, and young children.
Always take a closer look at what hazardous products in a fish could be present. The rule of the thumb is to avoid specific types of fish and eat fish and shellfish that are lower in mercury.