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Thread: how much tinned pacific wild pink salmon is safe to eat a week?

  1. Default how much tinned pacific wild pink salmon is safe to eat a week?

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    I'm wondering how much tinned pacific wild pink salmon is safe to eat a week.

    I find the large tins in Tesco's (just over 400g PRE-drained, incl skin and bones) are excellent value - 1.57 for about 84g protein, 18g of fish oil, lots of vitamins, minerals, and zoonutrients (like astaxanthin). Everything i've read seems to indicate that wild pacific salmon is very low in mercury and PCB contaminants, and the canning process doesnt really alter the quality of the fat that much. Mixed with a bit of salsa, vinegarette, and wasabi or pure horseradish, i could easily eat a whole tin a day. But to eat that 5 days a week, would it be too much cumulatively even at the very low level of contaminants it has??
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    No idea about the answer to your question, but, wow, that is great value!! Thanks for mentioning it. I'm going to have to google some recipes to see what I can do with 400 g of salmon.
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    Ditto!

    I think you should be fine as long as vitamin C is up nice and steadily high, I remember reading something about mercury from tuna and vit c supplementing, I'll see if I can find it...

    I personally eat 185g salmon 4 days a week.
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    I think i will give it a go then.

    Along with Tesco value eggs, value corned beef, and my value cottage cheese / value yoghurt combo, its part of the perfect budget athletes diet
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    Quote Quote
    Originally Posted by hailtotheking View Post
    I'm wondering how much tinned pacific wild pink salmon is safe to eat a week.
    The rule is: the smaller the fish, the less mercury it has accumulated in its flesh. So if you, like me, are concerned with mercury but want to get your LC-n-3 fatty acids from natural dources go for sardines (ideally not Pacific) and mackerel. The best brand in UK for sardines is Glenrick and for mackerel is Princes. You'll find both at Morrison's (I am not sponsored by Morrison's but I should be).
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    The problem with alot of sardines is they are packed in tomato sauce, and there is some evidence that the acidity of the tomato sauce can leach metals from the can interior into the food.

    Also with sardines and mackerel the protein:fat ratio is nowhere near as good as it is with wild salmon.
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    Quote Quote
    Originally Posted by hailtotheking View Post
    I think i will give it a go then.

    Along with Tesco value eggs, value corned beef, and my value cottage cheese / value yoghurt combo, its part of the perfect budget athletes diet
    Out of interest, how much -if you don't mind me asking- does your weekly shop come to, when you stick to the value foods? Is there much, if any taste difference?
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    Quote Quote
    Originally Posted by hailtotheking View Post
    The problem with alot of sardines is they are packed in tomato sauce, and there is some evidence that the acidity of the tomato sauce can leach metals from the can interior into the food.
    Can you cite evidence? I actually think that tomato sauce is an antioxidants and protects the fish from going rancid.
    Quote Quote
    Originally Posted by hailtotheking View Post
    Also with sardines and mackerel the protein:fat ratio is nowhere near as good as it is with wild salmon.
    It depends on the brand. The one I have cited have an excellent protein/fat ratio, the Glenrick sardines even more.
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    See point 1 here The 7 foods experts won't eat - Healthy Living on Shine. Not a cited paper i know, but the guy making the comment was a specialist in the field. It may not be a watertight concern, but its enough to make me suspicious.

    I will have another look at them. Dont get me wrong - i love sardines and mackerel, but i'm on a tight budget trying to hit a high protein intake without excessive amounts of other calories, and when i last looked tinned wild salmon seemed to be a good way of doing it and was leaner than other tinned fish.

    Since using alot of value foods, inc value fruit, i've shaved about 10-12 a week off. My most expensive purchases are the assorted Polish pickled veggies i get from the ethnic part of my local store.
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    I also read about acidic foods being a bad combo with canning. Adding the tomato after would seem like a safer bet if one was to be extra precautionary.
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