Because smoked and canned salmon has the same texture as canned tuna, it can be used in exactly the same ways that home cooks traditionally use tuna fish. It makes an excellent sandwich melt, for instance, when mixed with mayonnaise and grilled with Swiss cheese on sourdough bread. It can also be included in seafood chowders, used in place of Canadian bacon in Eggs Benedict, and folded into omelets for a great start to the day. Some home cooks like to crumble it on top of spinach salads or include it in stuffed peppers and tomatoes. Those who use canned salmon for use in the home kitchen should remember to always include the small bit of fish oil that’s found in the can in the dish that they’re preparing.
Smoked Alaskan salmon has traditionally been sold as whole filets in pouches, but canned salmon has been increasing in popularity among visitors. Canning and pouching are essentially the same thing; the hot-smoking process cooks the salmon and it’s then sealed using pouches or cans. Pouched salmon is an excellent choice for those wanting the visual appeal that Alaskan salmon can provide for special occasions, but the canned variety is best for those who want to use the salmon in a variety of recipes. For more information, contact us at your convenience.