Frequently Asked Questions

Our salmon is wild caught in the cold clear waters of the Pacific Ocean, off the coast of Alaska. Canned fresh and cooked just once to retain all the nutrients.

You can refrigerate canned salmon for up to three (3) days without spoiling. You can also freeze canned salmon in plastic freezer bags or containers – just remember to thaw it in the refrigerator before use. Freezing can extend storage time by up to three (3) months. As with any perishable food, canned salmon should not be left at room temperature for unnecessary periods of time, once opened.

The white or creamy substance sometimes found on the surface of canned salmon is a protein-like material present in the natural juices of raw salmon. This material gets separated from the salmon and coagulates during the cooking process. It’s very similar to the coagulation of protein in raw egg whites when boiled.

We offer Wild Sockeye and Pink Salmon. Wild Pink Salmon is lighter in colour and softer in texture than Sockeye Salmon. Both species are rich in beneficial Omega-3 fatty acids. Any type of salmon can be used in your favourite recipes, it’s really a matter of personal preference on which type you choose.

Traditionally packed as a whole piece of fish with skin and bones, our salmon is one of the highest, non-dairy sources of calcium. The little bones are very tender and mash up easily.

  • Traditionally packed salmon is also available in a no salt added variety, suitable for low sodium diets.
  • Our Wild Skinless and Boneless Salmon varieties are leaner and have a slightly milder flavor than our traditionally packed salmon.

Most seafood will contain trace amounts of mercury with levels being affected by their environment and place in the food chain.  Our strict quality control program ensures that we meet Health Canada’s standard of a maximum of 0.5 parts per million which is half of the U.S. regulatory limit of 1.0 ppm.

A study published in the prestigious Lancet concluded that the health benefits of eating fish far outweigh the negative impacts of mercury.

Many of our products are produced in nut-free facilities. However, due to some exceptions, please visit our product pages to see specifics for each product.

Even though Health Canada states that dietary intake of Bisphenol A (BPA) via food packaging doesn’t currently pose health risks to the general population, we’ve made efforts to limit the use of BPA in the cans we use for our products.

We are proud to state that our can suppliers are no longer adding BPA to cans during the production stage.

Struvite isn’t glass, it’s a naturally occuring hard mineral salt that is found in virtually all canned seafood. On rare occasions, it can form into crystals that look like glass. While unexpected in canned fish, these crystals represent no hazard to your health, and actually contain minerals that are important for proper nutrition.

To determine if it’s Struvite or not, place it in some vinegar and let it sit for a few hours or overnight. If it’s salt, it will dissolve in the vinegar. Glass will remain intact.

Periodically, we promote our products through the use of coupons.  Please check our coupon section on our website to see if any special offers are available.