The 10 healthiest, most unhealthy canned seafood
Fish and shellfish are among the most nutritionally diverse proteins available, but despite the increasingly health-conscious American culture, their consumption leveled off and, in the case of canned fish, declined. Compared to fresh fish, canned seafood is much cheaper, has a shelf life of at least a year, is easy to prepare, and has minimal odor. Unfortunately, the public perception is that canned foods are somehow inferior or nutritionally inadequate, and this notion has stifled its acceptance among consumers.
The point is that while some canned seafood is likely to contain more than mercury levels or sodium than their fresh counterparts, the majority are perfectly safe and incredibly healthy. Canned fish is as high in protein and omega-3 fatty acids as fresh or frozen fish, according to a Consumer Reports analysis. A US Department of Agriculture to study found that the level of omega-3 fatty acids in canned salmon even exceeded the amount found in fresh salmon.
Click here for a slideshow of the 10 healthiest and most unhealthy canned seafood
Canned seafood goes far beyond tuna and salmon, with each variety offering its own unique flavor, texture, and nutritional benefits. Canning gives customers access to foods that might otherwise be hard to find, such as clams, oysters, and even octopus. By mixing a can of clams in a nutritionally sterile pasta dish, or topping a protein-free salad with flaked salmon, you can dramatically improve your nutritional intake and improve your health.
Here are the 10 healthiest and most unhealthy canned seafood.