Around the world the message is the same: eat more fish! With wild Alaska canned and pouched salmon it couldn't be easier: It's shelf-stable (so you can always have it on hand), it's easy to prepare and it's deliciously versatile.

Helping yourself to good health and nutrition by eating canned and pouched salmon regularly makes it easy to meet the American Heart Association's recommendation to "eat at least two fish meals a week, preferably of fatty fish," such as salmon. And, there is no need to worry about contaminants - they are very low in Wild Alaska Salmon.

Wild Alaska Salmon is nutritionally exceptional. Why? Just one serving provides:

  • Generous amounts of heart-protecting omega-3 fatty acids - amounts found in few other foods
  • More than the daily need for selenium, a mineral that protects against a variety of toxins, including mercury
  • One of the few foods with vitamin D, which promotes bone health. Each 3.5 oz. serving of canned Sockeye (red) salmon has more than the daily recommended intake of vitamin D, while a serving of canned pink salmon is close with 80% of the recommended amount.
  • Generous amounts of three B vitamins: niacin, vitamins B6 and B12
  • Calcium from soft, easily digested bones

Omega-3s - Protecting Body and Mind
Most Americans consume too little fish and are missing out on the health benefits linked to the omega-3 fatty acids DHA* and EPA* found almost exclusively in fish. Pink and red canned salmon are among the richest of all fish in these nutrients. That makes it easy to boost your levels of omega-3s to protect and promote health. What's more, salmon is low in saturated fat and cholesterol and has no trans fat. Better than plant sources of omega-3s, which have few of the benefits associated with fish oils, the omega-3s in canned salmon are excellent for pregnant and nursing women, children and adults seeking to lower their chance of developing chronic diseases as they age.

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* DHA or docosahexaenoic acid and EPA or eicosapentaenoic acid are long-chain omega-3 fatty acids found almost exclusively in seafood