Simple salmon

Nutrition Action Healthletter, Oct, 2003

Eat more fat.

When it comes to the omega-3 fats in fish, nearly all experts agree with that advice. Fish fats don't just lower cholesterol. They also help prevent sudden death heart attacks by stabilizing the heart's rhythm.

And when it comes to fatty fish, you can't beat salmon. It's got more omega-3 fats--and much less mercury--than tuna (or most other fish). But you can't always stop to buy fresh salmon on your way home. And many people simply refuse to deal with the skin and bones that come in most brands of canned salmon.

Now you don't have to.

Chicken of the Sea packs its Skinless & Boneless Pink Salmon in a pouch that's as shelf-stable as a can. The fish, which doesn't need to be drained, is ready to eat. Mash in a little light mayo or non-fat plain yogurt and chopped dill and you've got salmon salad (some people will think it's tuna). Flake some on a green salad, mix some into a pasta salad, or shape some into salmon cakes.

Like most canned salmon, Chicken of the Sea's pouched salmon is caught wild in Alaska. That means it has less dioxin than fresh farmed salmon. (The pouch says "Product of Thailand" because the Alaska salmon is sometimes packaged there.)

Salmon doesn't get any simpler.

Chicken of the Sea: (858) 558-9663.