Foodservice

Alaska Salmon 		 

CANNED AND POUCHED SALMON

Recipes prepared using Alaska Canned Salmon

The three most commonly canned species are:

Alaska Red - Sockeye Salmon

  • The premier canned salmon.
  • Bright deep-red color - excellent choice where color is key.
  • Slightly higher price than Pink Salmon - still an excellent value.

Alaska Pink Salmon (also available in retort pouched)
  • Rose-like color with softer texture and milder flavor.
  • Lends itself to a wide array of dishes.
  • Less expensive than Red Sockeye Salmon

Alaska Keta Salmon (also available in retort pouched)
  • Meatiest, firmest texture of 5 species.
  • Good meat color and delicate flavor.
  • Fits all foodservice segments

Canned and retort pouched salmon offers foodservice customers unique advantages: :
  • Economical way to add colorful items to your menu.
  • Precooked, ready-to-serve.
  • Quick and convenient.
  • 100% usable with no shrinkage or waste.
  • A low-labor product.
  • Shelf stable. No refrigeration necessary until opened.
  • Excellent source of protein, low in fat, high in Omega-3 fatty acids.
  • Extremely versatile as an ingredient or center-of-plate item.
  • Lends itself to contemporary and innovative menu ideas.

Supply and Availability

  • Available year-round in two popular product forms.

    1. Traditional Canned Salmon: Canned and cooked with skin and bones.
    2. Skin and bones are mechanically removed. Note: Naturally flavored skinless, boneless products (i.e., smoked) are being developed.

     

Flavor/Texture Chart

 

Nutritional Information

  • Excellent source of protein.
  • High in Omega-3 fatty acids.
  • Contain all the essential amino acids
  • Contain Vitamin A, niacin and riboflavin.
  • Soft tiny bones are excellent source of calcium.

 

Serving Size 2 oz. Calories Protein (g) Fat (g) Saturate Fat (g) Sodium (mg) Cholesterol (mg)
Traditional Red Canned 110 13 7 1.5 270 40
Traditional Pink Canned 90 12 5 1 270 40
Skinless, Boneless Pouched 60 13 .5 0 330 25

 

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