I have just eaten half a tin of salmon - wild red salmon. Where I am in the UK it seems to be getting harder and harder to buy fresh wild salmon (and if I can find it, hard to afford it!). Then I noticed that the tins of salmon in the local supermarket state that they are wild salmon.
Obviously the ratio of omega 3 / 6 will be better in wild salmon - but does it survive the canning process OK or do nasty things happen to it? I noticed that the bones had gone crumbly and were easy to eat which presumably is a good source of calcium?
Also, 110 grams of tinned salmon - how does that rate towards the days intake of protein and omega 3?
There is a fairly lengthy discussion in this thread - http://paleohacks.com/questions/2232/how-about-canned-fish - on canned fish in general, not specifically salmon but I'm sure a lot of it carries from Tuna to Herring to Salmon. The general consensus was it's good just be sure to check the ingredients list for hidden items.
I personally have taken a liking to canned fish. It's delicious, convenient, cheap, and portable! I can't imagine it being any better =]
Dr. Cordain wrote an article about canned fish.
In summary, he advised against it. Thought
the canning process destroyed most of the nutrients.
Personally, I eat a large amount of canned fish
and have not noticed any ill effects in my
blood work or my athletic performance. I stick
to wild salmon and "sardines".
I've recently started to eat the canned wild red salmon (not the pink which is too salty) from Whole Foods and am very pleased with it. At $2.50 for a 7 ounce can it's a good deal and it still has the skin. It's delicious, better than the fresh to me.