You can refrigerate canned salmon or tuna for up to three (3) days without spoiling. You can also freeze canned salmon or tuna in plastic freezer bags or containers – just remember to thaw it in the refrigerator before use. Freezing can extend storage time by up to three (3) months. As with any perishable food, canned salmon or tuna should not be left at room temperature for unnecessary periods of time, once opened.
There are different species of tuna available, which can make it confusing for shoppers. Any type of tuna can be used in your favourite recipes, it’s really a matter of personal preference on which type you choose. Albacore tuna is the whitest in colour and is also referred to as “white” tuna. It has a milder taste than other types of tuna. Skipjack and Yellowfin tuna are labeled as “light” because of their difference in colour vs Albacore. For sodium reduced diets, Ocean’s also offers low sodium Skipjack and Albacore varieties.
Yes. Our purchasing agreements require certification of dolphin-safe fishing practices from all our tuna suppliers.
Our Dolphin friendly policy has been certified by Earth Island Institute’s International Marine Mammal Project after rigorous screening and assessment. They have continued access to our facilities and records to ensure that this policy is upheld.
Most seafood will contain trace amounts of mercury with levels being affected by their environment and place in the food chain. Our strict quality control program ensures that we meet Health Canada’s standard of a maximum of 0.5 parts per million which is half of the U.S. regulatory limit of 1.0 ppm.
A study published in the prestigious Lancet concluded that the health benefits of eating fish far outweigh the negative impacts of mercury.
Many of our products are produced in nut-free facilities. However, due to some exceptions, please visit our product pages to see specifics for each product.
Even though Health Canada states that dietary intake of Bisphenol A (BPA) via food packaging doesn’t currently pose health risks to the general population, we’ve made efforts to limit the use of BPA in the cans we use for our products.
We are proud to state that our can suppliers are no longer adding BPA to cans during the production stage.
Struvite isn’t glass, it’s a naturally occuring hard mineral salt that is found in virtually all canned seafood. On rare occasions, it can form into crystals that look like glass. While unexpected in canned fish, these crystals represent no hazard to your health, and actually contain minerals that are important for proper nutrition.
To determine if it’s Struvite or not, place it in some vinegar and let it sit for a few hours or overnight. If it’s salt, it will dissolve in the vinegar. Glass will remain intact.
We make every effort to ensure our canned tuna is entirely bone-free. Highly skilled technicians hand pack the fish to prevent bones from being canned. On very rare occasions, a hidden bone, set in the tuna loin, may not be detected. Our high heat canning process will generally make any bones soft enough to crush between your fingers.
Our salmon is wild caught in the cold clear waters of the Pacific Ocean, off the coast of Alaska. Canned fresh and cooked just once to retain all the nutrients.
Ocean’s only sources high quality products from North America and Asia. We have established strong partnerships with fisheries that share our values of respect for the health of the ocean and respect for workers.
The white or creamy substance sometimes found on the surface of canned salmon is a protein-like material present in the natural juices of raw salmon. This material gets separated from the salmon and coagulates during the cooking process. It’s very similar to the coagulation of protein in raw egg whites when boiled.