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With so many varieties and styles of canned salmon—from oil- or water-packed, wild-caught to farm-raised—the choices can feel overwhelming. I decided to put over 10 types of popular canned ...
Canneries Chetlo Harbor Packing Company, Chetlo Harbor, Washington (operated from 1912 to 1915, canning 10,000 cases of Salmon); Gulf of Georgia Cannery, Steveston, British Columbia (re-opened in 1994 as a fishing and canning museum)
Most Atlantic salmon available on the world market are farmed, whereas the majority of Pacific salmon are wild-caught. [citation needed] Canned salmon in the U.S. is usually wild from the Pacific Ocean, though some farmed salmon is available in cans. Smoked salmon is another preparation method, and can either be hot- or cold-smoked.
By the 1840s, salmon was being canned in North America in Maine and New Brunswick. [6] American commercial salmon canneries had their origins in California, and in the northwest of the US, particularly on the Columbia River. They were never significant on the U.S. Atlantic coast. By the 1940s, the principal canneries had shifted to Alaska. [7]
1. Farm-Raised Salmon. Some farm-raised salmon may contain more parasites than its wild-caught counterpart due to the densely populated conditions of fish farms, which can foster a breeding ground ...
Fans of salmon know just how versatile the fish is. Whether you enjoy it best smoked and on a bagel, or broiled with some light seasoning, salmon can spruce up a variety of dishes. In recent years ...
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