Q: How long can smoked salmon be safely kept after opening?
A: 7 days after product has been opened. Anything after that is questionable.
Q: What is the shelf life for smoked salmon?
A: Frozen - 6 to 9 months, Refrigerated - 30 days from a thawed state, after opened - 7 days, Retort products have a shelf life of 5 years.
Q: What is the shelf life for canned salmon?
A: Shelf life for our canned products is 6 years from production.
Q: How do I determine the expiration date on canned salmon?
A: To determine when product was produced: Refer to codes on top of the can. The third digit in the first line designates the year that the product was produced. For example: if a code is 269CR - top line, third digit #9 means it was produced in 1999. Another example: if code is 265CR - this would be produced in 2005 and so on...
Q: Is Ocean Beauty canned salmon Wild or Farm-raised?
A: All of Ocean Beauty’s skin-on, bone-in salmon products, as well as our premium skinless and boneless salmon and pouched salmon products, are Wild, caught in Alaska. This includes all salmon originating from Alaska (Product of USA), and Thailand.
Q: Why does my Pillar Rock Pouch Salmon say "Product of Thailand" on the package?
A: All of Ocean Beauty's pouched salmon are caught in Alaskan waters during the summer seasons frozen and sent to Thailand. We use only "Wild Alaskan Salmon". Our intent is to give you the best product possible and at an affordable price. Our pouched salmon is processed in Thailand. We must follow the rules set down by the FDA and the USDA that all product processed outside of the United States must have the country of processing on the label.
Q: Why are there bones and skin in my canned salmon?
A: During the rush of canning season, when canneries process hundreds of thousands of fish every day, speed of operation is the key to producing good quality fish. Because salmon are fairly small and have delicate flesh, leaving the skin and backbone intact allows for faster handling, ensuring that the fish stay fresh right up to the minute they are canned.
The size and quantity of bones and skin in canned salmon will vary from can to can depending on the size of the fish. The high heat sterilization process softens them to the point where they can be easily mashed and blended into salmon salads, casseroles, and other delicious meals. There is no waste in canned salmon -- the liquid, skin, and bones are all edible and supply important nutrients such as calcium and phosphorus.
Q: What is this in my canned salmon? It looks like glass…
A: Don't be alarmed by glass-like crystals that you may find in your canned seafood. They are simply Struvite (magnesium ammonium phosphate), a naturally occurring mineral that develops in the can during storage. They are sometimes present as small crystals that impart grittiness to the product or they may occur as crystals 5-8 mm long. Struvite is not harmful and will readily dissolve in the digestive juices of the stomach.
How can Struvite be distinguished from glass? Place crystals in a few drops of hot vinegar and they will gradually dissolve, while glass will not.
Q: What is Omega-3?
A: Omega-3 fatty acids are polyunsaturated fatty acids (healthy fat) predominantly found in cold water fish. The Heart Association recommends eating fatty fish like salmon at least twice a week for good health. Learn more at http://www.americanheart.org.
Q: What are the Mercury levels in Wild fish?
A: The Alaska Division of Public Health has reviewed data on the levels of mercury in Alaska fish and humans. Fortunately, mercury levels are very low in the most frequently consumed fish from Alaska, such as salmon, cod, halibut, pollock, sole, and herring. Mercury levels in salmon are among the lowest found. For more information on Mercury please refer to this article.
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