Fish, salmon, red, canned, bones removed (Alaska Native)
Whole food · American Indian/Alaska Native Foods
Photo: Wikipedia
This is wild-caught Alaskan red salmon, meticulously deboned and canned for convenience. Its firm, flaky texture and deep, rich, savory flavor are hallmarks of high-quality sockeye. Nutritionally, it's a powerhouse of complete protein with a clean, zero-carb profile.
Calorie split: 68% protein · 0% carbs · 32% fat
↓ Full nutrition💚 Why it's loved
People love it for its intense, pure salmon flavor and satisfyingly meaty texture that holds up in salads or on its own. It's a trusted, shelf-stable staple for quick, nutritious meals, deeply woven into the culinary traditions of the Pacific Northwest and Alaska.
⚠️ Watch-outs & how to enjoy it better
The canning process can add significant sodium, which may concern those monitoring salt intake. As a fish, it is a common allergen. To manage sodium, look for 'no salt added' versions or rinse the fish gently under water before use. It's best enjoyed as part of a balanced meal, not as the sole protein source.
Key benefits
- Excellent source of high-quality, complete protein
- Naturally rich in omega-3 fatty acids (EPA & DHA)
- Provides significant vitamin D and selenium
- Zero carbohydrates, sugars, or fiber
- Sustainable, wild-caught seafood option
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The deep red color of sockeye salmon comes from their diet of krill and shrimp, which contain the antioxidant astaxanthin; this pigment also contributes to the fish's high omega-3 content.
Full nutrition (USDA data · scales with serving)
| Water | 65.8 g |
| Energy | 161 kcal |
| Energy | 674 kj |
| Protein | 27.3 g |
| Total lipid (fat) | 5.8 g |
| Ash | 2.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Sucrose | 0.00 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 0.00 g |
| Calcium, Ca | 28.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 32.0 mg |
| Phosphorus, P | 260 mg |
| Potassium, K | 370 mg |
| Sodium, Na | 390 mg |
| Zinc, Zn | 0.66 mg |
| Copper, Cu | 0.15 mg |
| Manganese, Mn | 0.04 mg |
| Selenium, Se | 40.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.21 mg |
| Niacin | 10.1 mg |
| Pantothenic acid | 0.72 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 82.0 mg |
| Betaine | 3.3 mg |
| Vitamin B-12 | 4.9 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 65.0 ug |
| Retinol | 65.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 216 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.61 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.03 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.92 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.17 g |
| SFA 15:0 | 0.03 g |
| SFA 16:0 | 0.59 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.11 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 2.3 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.15 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 0.66 g |
| MUFA 20:1 | 0.75 g |
| MUFA 22:1 | 0.69 g |
| MUFA 24:1 c | 0.04 g |
| Fatty acids, total polyunsaturated | 1.6 g |
| PUFA 18:2 | 0.08 g |
| PUFA 18:3 | 0.08 g |
| PUFA 18:4 | 0.12 g |
| PUFA 20:2 n-6 c,c | 0.02 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:4 | 0.09 g |
| PUFA 20:5 n-3 (EPA) | 0.33 g |
| PUFA 21:5 | 0.02 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.11 g |
| PUFA 22:6 n-3 (DHA) | 0.75 g |
| Cholesterol | 69.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.35 g |
| Threonine | 1.3 g |
| Isoleucine | 1.2 g |
| Leucine | 2.0 g |
| Lysine | 2.3 g |
| Methionine | 0.75 g |
| Cystine | 0.20 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.94 g |
| Valine | 1.4 g |
| Arginine | 1.6 g |
| Histidine | 0.69 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.7 g |
| Glutamic acid | 3.6 g |
| Glycine | 1.4 g |
| Proline | 1.2 g |
| Serine | 1.0 g |
FAQ
What is the difference between red salmon and pink salmon in cans?
Red salmon (sockeye) has a deeper red flesh color, a firmer texture, and a richer, more robust flavor. Pink salmon is lighter in color, has a milder flavor, and a softer, flakier texture.
Is canned salmon as nutritious as fresh?
Yes, it's an excellent source of protein and omega-3s. The canning process can slightly reduce some heat-sensitive vitamins like B12, but it makes the bones edible, providing a fantastic source of calcium.
How do I use the soft bones in canned salmon?
The soft, edible bones are a calcium-rich bonus. They can be mashed and mixed into the salmon for dishes like patties, or you can simply eat them as they are—they have a mild, slightly crunchy texture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.61 kcal/g · 68% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.05 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.