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How is canned salmon, cooked?

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  • How is canned salmon, cooked?

    Maybe a bit trivial, but it's not obvious to me - how is canned salmon cooked? Or processed, to make it safe. I was just looking at a can, and it says "ready-to-eat", which implies something was done to kill parasites, etc. But it doesn't mention what.

    Edit - it's wild-caught Alaskan pink salmon (Whole Foods 365 house brand).
    Last edited by Cyclops; 03-17-2012, 10:56 AM.

  • #2
    The process of canning cooks it. In home canning you cook in a pressure cooker for 90 minutes which takes the temperature above 200, then creates a vacumn seal as it cools. Same with soups, vegetables and other meats. I don't know exact specifics in commercial canning, but it should be something similar.

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    • #3
      I am sorry I don't know what they add to kill parasites but I would like to know what kind of salmon it is in a can to begin with Most of them are farmed GMO from what I know.
      For canning processing they use the lesser quality. The type that wouldn't even go for freezing because it's already lower grade. Most likely the fish has been exposed to longer storage/oxidation, therefore the most secure of processing is canning. I would be reluctant to eat it.

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      • #4
        Originally posted by KathyH View Post
        I am sorry I don't know what they add to kill parasites but I would like to know what kind of salmon it is in a can to begin with Most of them are farmed GMO from what I know.
        For canning processing they use the lesser quality. The type that wouldn't even go for freezing because it's already lower grade. Most likely the fish has been exposed to longer storage/oxidation, therefore the most secure of processing is canning. I would be reluctant to eat it.

        from Salmon - Wikipedia, the free encyclopedia


        Canned salmon in the U.S. is usually wild Pacific catch, though some farmed salmon is available in canned form. Smoked salmon is another popular preparation method, and can either be hot or cold smoked. Lox can refer either to cold smoked salmon or to salmon cured in a brine solution (also called gravlax). Traditional canned salmon includes some skin (which is harmless) and bone (which adds calcium). Skinless and boneless canned salmon is also available.

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        • #5
          Originally posted by Nady View Post
          from Salmon - Wikipedia, the free encyclopedia
          Canned salmon in the U.S. is USUALLY wild Pacific catch, though some farmed salmon is available in canned form. Smoked salmon is another popular preparation method, and can either be hot or cold smoked. Lox can refer either to cold smoked salmon or to salmon cured in a brine solution (also called gravlax). Traditional canned salmon includes some skin (which is harmless) and bone (which adds calcium). Skinless and boneless canned salmon is also available.
          Notice your quote says usually. So it's rather a belief or opinion and not a fact. So it's a partial evidence. On the contrary, even the canning factories don't always know the source of their salmon as they are in the business of canning. The distribution of farmed and wild caught salmon is rather chaotic. There is no true oversight over the origin of the fish or shellfish. Granted, some reputable companies for the sake of labeling would do their own investigation. So if it is not labeled or certified you will not know what you are getting. It may or it may not be GMO, so why would you want to eat it?

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          • #6
            If something is labeled as "wild" or "caught in the Pacific Northwest" (for example) then it is wild caught. At least in Canada, but I would expect in the U.S. too. No need to overthink this.

            Canned anything (Salmon included) is cooked to a high heat. This also makes the bones edible.
            5'6" Female, 29 Years Old, 260/195/120

            "Discipline is choosing between what you want NOW, and what you want MOST!"

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            • #7
              Originally posted by GrokON View Post
              If something is labeled as "wild" or "caught in the Pacific Northwest" (for example) then it is wild caught. At least in Canada, but I would expect in the U.S. too. No need to overthink this.

              Canned anything (Salmon included) is cooked to a high heat. This also makes the bones edible.
              The point is that most of them are not labeled where the salmon comes form. The person quoted wikipedia stating that it is USUALLY wild Pacific catch. So if it is not labeled then what should I assume? I don't want to over think anything.

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              • #8
                Originally posted by KathyH View Post
                The point is that most of them are not labeled where the salmon comes form. The person quoted wikipedia stating that it is USUALLY wild Pacific catch. So if it is not labeled then what should I assume? I don't want to over think anything.
                The OP stated that the canned salmon was labelled clearly as wild-caught Pacific salmon. If you're not confident in salmon that's not labelled as wild-caught, then make sure you buy stuff that is clearly identified as such. Problem solved.
                “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

                Owly's Journal

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                • #9
                  Best guess, if it's not labeled 'Wild Caught Pacific', then it's Atlantic farmed. I only buy wild caught~ and I'd rather have wild caught canned than fresh farmed!

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                  • #10
                    Originally posted by Nady View Post
                    Best guess, if it's not labeled 'Wild Caught Pacific', then it's Atlantic farmed. I only buy wild caught~ and I'd rather have wild caught canned than fresh farmed!
                    Not necessarily. If it is not labeled, it could be farmed in British Columbia or Chile, you will never know.

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                    • #11
                      Originally posted by KathyH View Post
                      Not necessarily. If it is not labeled, it could be farmed in British Columbia or Chile, you will never know.
                      from Farmed Salmon

                      • Farmed Salmon by Species
                      There are several different salmon
                      species, but the majority of farmed
                      salmon (89 percent) is Atlantic salmon.

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                      • #12
                        Originally posted by Nady View Post
                        That doesn't mean anything. You can still get Pacific farmed salmon going by your quote.

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                        • #13
                          Atlantic salmon = species, not location. Most salmon farmed on the west coast is still Atlantic salmon.

                          Atlantic salmon - Wikipedia, the free encyclopedia
                          “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

                          Owly's Journal

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                          • #14
                            Originally posted by Owly View Post
                            Atlantic salmon = species, not location. Most salmon farmed on the west coast is still Atlantic salmon.

                            Atlantic salmon - Wikipedia, the free encyclopedia
                            Yes, you are absolutely right.

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                            • #15
                              All this fuss about what kind of salmon and from where... but NO answer to the OP question!
                              If canned, and cooked through completely, there is no need to ADD anything to get rid of parasites. Any parasites present in the fish are killed in the cooking/canning process alone. Nothing else is needed.

                              Just like if you go out and catch a fish yourself... cook it completely through and there is NO need at all to worry about parasites.

                              Personally my favorite salmon is sashimi (raw), and when I cook wild caught salmon at home I only cook it to medium because it tastes better IMO. I have eaten raw/medium cooked salmon for YEARS and don't have any parasite problems, though I am aware that tape worms CAN happen. If I get a tape worm or two I'll treat it.
                              Last edited by cori93437; 03-17-2012, 07:37 PM.
                              “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                              ~Friedrich Nietzsche
                              And that's why I'm here eating HFLC Primal/Paleo.

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