Canned Tuna and Salmon Reviewed — How to Choose the Best Canned Fish

Canned Tuna and Salmon Reviewed — How to Choose the Best Canned Fish


Hi, I’m Dr. Tod Cooperman, President of ConsumerLab.com which has been testing vitamins and supplements and all kinds of healthy foods since 1999 and reporting that online. We are the leading group independently evaluating these products, and today I’ll be talking to you about our latest findings regarding canned tunas and canned salmon products. Now, it’s very important from a cardiovascular perspective that you eat fish or other seafoods that are high in omega-3 fatty acids, particularly EPA and DHA, and low in contaminants which can occur in in fish and sea foods, particularly mercury, arsenic, and some of the other heavy metals. And so what ConsumerLab has done, has gone out and tested these products to really see which ones are highest in the omega-3 fatty acids and lowest in contaminants; and our findings are really very significant and can affect your health in a significant way, in that we found some of these products, particularly some of the tunas, to contain very low levels of omega-3 fatty acids while actually having some of the highest levels of mercury and/or arsenic. Now, you need to get about 250 milligrams on average per day of omega-3 fatty acids EPA and DHA from fish to really get a cardiovascular benefit again, you don’t need to take this every day but that’s an average per day. Over a period of a week you need about 1,750 — so a little bit lower than 2,000 milligrams of EPA and DHA. What we found in some of these products is they actually contained less than 100 milligrams per serving of EPA and DHA. In fac,t one of them had under 50 milligrams of EPA and DHA, and it’s a shame because many people eat tuna hoping that they’re going to get a cardiovascular benefit when in fact there’s not much in terms of the polyunsaturated fats — the omega-3 fatty acids — in them. On the other hand, there are some tunas — typically not the albacore tuna, like the skipjack [corrected] tuna or the yellowtail and most definitely some of the salmon canned salmon products that have hundreds and hundreds of milligrams of EPA and DHA per serving. One of these products actually had over a thousand milligrams. Most of the salmons had over 500 milligrams or so per serving, so I highly encourage you that, if you’re going to be eating salmon or tuna, that you look at our report and really get the details on what we found in each of these specific products. I can also tell you that you don’t have to spend a lot of money to get a good product. We found that some of the best products — and we identified actually several of our kind of Top Picks among these — we found that you could get them for as little as sixty to eighty cents per serving, which is a very inexpensive amount of money to spend, you know, to get a good amount of protein, you know, as well as omega-3 fatty acids. To just to kind of take you through the types of products that are here, you have the sockeye salmon ‘s like this one. Sockeye salmon is interesting: If you haven’t had it before. it may be a little bit of a shock when you first see it. It’s kind of a reddish orange color, it’s a little oily, it has edible bones in it which actually can provide you ten percent or more of your daily value of calcium per serving, which is a great thing, but it’s an acquired taste. There’s also a pink salmon which is actually somewhat similar to the white, you know, albacore tuna — kind of a very light pink, very mild, a little more salmon tasting, and tends to have a bit more omega-3 fatty acids than the albacore tuna ‘s. And then the skipjack tuna is a slightly darker, kind of slightly redder tuna, a little more flavorful tuna, again tends to have lower amounts of mercury and arsenic in it. And then there’s yellowtail, which tend to be sold in olive oil and that’s also a slightly slightly darker tuna but fairly mild. So there many good options here in general, though the albacore — the the “solid white tuna” — is the type that tends to have the lower amounts of omega-3 fatty acids and, unfortunately, some of the higher amounts of contaminants like mercury and arsenic. And the reason for that is that the albacore tuna are larger, longer lived tuna that are basically higher up in the predatory chain so that contaminants that are consumed by the smaller fish kind of work their way up and get concentrated into the larger, older predatory fish like albacore tuna. So keep all of that in mind. Again, I encourage you to to join ConsumerLab get access to not only to our tests of these salmon and tuna products but of thousands of different supplements that we that we test and continue to publish on. If you have any questions or comments, feel free to let us know and we’ll try to address them. So again, this is Dr. Tod Cooperman of ConsumerLab com. Thanks for your time!

23 thoughts on “Canned Tuna and Salmon Reviewed — How to Choose the Best Canned Fish

  1. I thought everyone knew tuna was a lowfat fish. I eat it with olive oil for this reason. Salmon is completely different because it's cold-water.

  2. Hi,what's your opinion on adaptogens? I'm taking Boswellia serrata 500mg(NOW foods),I love it ! However,I think this batch (best by 01/20) is (soooooo) less potent than the old one (05/19).

  3. Greene, Ashburn, and Smith welcome debates on fish oil and recommend that the public cease using fish oil for cardiac disease, challenging the common belief that humans require or benefit from fish oil (2013), stating, "… there have been a flurry of large randomized controlled trials and meta-analyses demonstrating fish oils marked lack of benefits to prevent new coronary heart disease in primary prevention and complications of known coronary heart disease" (para. 1). "we once again prudently point out that the medical evidence is currently insufficient to recommend such usage" (para. 1).

    Reference

    Greene, J., Ashburn, S. M., & Smith, D. A. (2013). Fish Oils, Misconceptions and the Environment/Greene et al. Respond. American journal of public health, 103(11), E4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3828718/

  4. I really like canned Salmon! I'd LOVE to actually get ahold of some FRESH Salmon, but being a inner city type, settle for canned. It's ok though, I use it in browned butter with basil, pepper, soy sauce, , lemon juice, and cayenne, and pour that over fresh cooked pasta, it is darned tasty! 🙂

  5. Takes less than a min to tell us which one is best and which one not to buy… trying to please both sides (vendors and consumer) is not the way to go. If it's true let the vendor know so they can change, and let the consumer also know so they can make the right choices – give us a name

  6. Heavy metals? What about radiation — that's the main concern now. I need to know how to read the code
    on a can of tuna or salmon to distinguish Atlantic from Pacific, and I'm not talking species but geography?

  7. Typically, Fish low in omega 3 are farm raised. Farm raised fish are fed GMO’s, steroids and antibiotics. We need to find out the list of all tuna and salmon that is Ocean caught!

    I subscribed thinking you had some great information to share, but you have to click on your link to your website and pay to view the results 👎🏼 boo. Unsubscribing.

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