Some Information: D

Processing :

The fleet chases and captures a significant of share Wild Pacific Salmon.

Upon arrival for processing, salmon catches are inspected by quality control team and production personnel before being directed to canning or freezing line.

On the canning line, tins are filled with prime cuts of Pacific Salmon, inspected, weighed, and sealed. Sealed cans are inspected again before being cooked with care and precision in high-temperature, high-pressure retorts. Cooled in isolation and inspected yet again, the cans are then labelled under one of many proud private brands.

Canned salmon is one of the nature's and pure foods. Canned salmon contains only salmon sections with a little added salt to enhance the flavor. Nothrig else is added!

Sockeye, Pink and Keta salmon are three of the five salmon species unique to the cold northern waters of the Pacific Ocean.

Omega-3 fatty acids are a particular benefit of eating canned salmon. Although canned salmon has been respected for years as an excellent source of protein, recent years news makes the story even better. Highly unsaturated oils, called omega-3 (or n-3) polyunsaturatted fatty acid, are unique to fish, particulary salmon. Scientistics credit these desiderable omega-3 fatty acids with lowering blood chlesterol levels (and theassociated deposits in arteries) and reducing the risk of cardiac arrest. Conversaly, the saturated fatty acids in salmon constitute a relatively low proportion of the total lipids, which is also nutritionally significant.