Salty canned salmon

[panache45]

Why is canned salmon so salty? Is the salt a preservative? I know less salty salmon is made; why isn’t it more available? And does running cold water over it help reduce the salt and little else?

[Namkcalb]

It is canned in salty seawater

[bob_2]

Salt has been used as a preservative since ancient times because it stalls the growth of bacteria. This would not be the reason for salty canned salmon though, since the canning process in which the bacteria are largely killed off by heat, and then excluded by the can, as well as depriving any remaining bacteria of oxygen.

My guess would be that either you have become more sensitive to salt, or the recipe has changed.

[don_t_ask]

From Trident Seafoods:

Is salt the only ingredient added to your canned salmon?

Yes. Trident’s salmon is packed from fresh fish selected for color, freshness, and flavor: a small amount of salt is added to each can to bring out the flavor of the salmon. At the beginning of each canning season, our salters are extensively tested and calibrated. Every hour a member of our quality control personnel is required to check the operation of the salters. All liquid in the can is from the natural juices of the product after cooking during the canning process.

For persons who customarily use less salt in their foods, slight variations in salt content are readily noticeable. Salt-conscious consumers find that draining off the salmon liquid reduces overall salt content; further reductions can be achieved by rinsing the fish gently in cold water for a short time.

[madmonk28]

If you find Seabear salmon in foil pouches, you might give them a try. I don’t find them to be salty.