Canned Alaskan salmon is one of the best foods.
- Nutrient dense, great protein and bones too
- Natural Omega 3s
- Wild animal (my view all wild animals superior to their lazy domesticated cousins)
- Fast (open and eat)
EXCEPT the salt is just too high, especially when the palate is becoming more and more sensitive to false tastes.
One can (TJs/Whole Foods same info here) about 15 oz, 'about 7 servings' the can says for 630 calories; total for can is about 84gr protein and 60gr fat but with 270 mg salt per serving = almost 1900mg per can.
I had a can yesterday and today feel like I swallowed a cup of sea-water.
Today I am going to try a rinsing experiment. I have one can soaking in room temp water which I will then change midway through the day; and another can soaking in warm/hot water, also will change.
Hopefully the canned fish will not turn to mush but I thought a rinse of a few minutes would not do much.
Does anyone have any thoughts on reducing the salt this way? Yes I could just buy fresh salmon (but that's $15-20 per pound instead of $2 for canned) and sometimes having foods you can open and eat is good. I will look for low salt versions the next time shopping but to my recollection these are more common with tuna and sardines than salmon.
Anyone have any comments or ideas here? Or have enough chemistry knowledge to say whether the salt that's been cooked in the fish will dissolve in the soaking water enough to make a real difference?