I have found other hacks on similar topics but haven't seen a definitive answer. Does the cooking during the canning process oxidize the PUFA and Omega 3 in salmon?
I have been devouring the 14oz Wild Pink Salmon Cans from Trader Joes. The fish is wild, has all bones and skin included AND Trader Joes has it in a BPA free can. I thought I had all my bases covered for a great source of protein and a convenient meal until some reading led me to question the PUFA oxidation.
On a related note, I am constantly seeing a post on the Panu blog referenced about this topic but the link is broken. Can anyone provide a correct link?