Yesterday Amanda, owner of Otolith, brought us a new supply of canned salmon as well as flash-frozen fish from her husband, Murat's Alaskan spring fishing trip. She spent a few minutes telling me all about the canned salmon.

The salmon that goes into this particular canned salmon is fished in the waters around Petersburg, Alaska (known as "Little Norway") by a small fleet of fishermen who use only hook & line or gillnet (a technique of fishing with small nets used for centuries by Native Americans). They bring their catch into Petersburg where it's processed at a cannery that has been in operation since the town's founding over 100 years ago.

The amazing taste of this canned salmon comes from the freshness of the fish, as well as the fact that the cannery uses whole cross sections of the fish rather than scraps, and they pressure-cook it for better flavor and softer bones. (I've always been wary of bones in fish and I have no problem with the bones in this salmon.) No water or oil is added, just some salt.  

I just read that a serving of canned salmon has four times the amount of Omega 3 fatty acids as a serving of canned tuna. It's also a great source for calcium (those soft bones!)

Enjoy!