Sockeye Salmon - Alaskan Pacific Red
We did it again, Julie and I went shopping for healthy foods. Once again we found some great food at reasonable prices at No Frills (http://www.shopnofrills.ca/). As I have said, it’s the Atlantic vs the Pacific when it comes to wild (red-blooded) salmon in the can. Julie never liked shopping, but now she beats me to the nutrition-based foods at reasonable prices.
The Pacific Red Sockeye Salmon is a Clover Leaf product and is specifically labeled as such with "source of omega-3" above the label. These products are reflecting the ever-growing number of health- conscious people hunting for healthy food. The label on Nutrition Facts now lists the "omega-3 and omega-6 content in grams. This can has listed .3 grams of omega-6 to 25 grams of omega-3. We’re hunting for omega-3 in a higher ratio to omega 6 and here it is. It cost us $1.97 (Canadian) for 213 grams of canned salmon. The conversion table states that 454 grams = 1 pound or 16 ounces. The Nutrition Facts indicate that based on the serving size of ½ cup or 106 grams, it contains 170 calories. The protein represents 18 grams and the total fat (good fats) 11 grams. There are 0 grams of sugar, fiber, and carbs and 0 grams of trans-fatty acids.
The percent of certain ingredients are listed in terms of a 2,000 calorie daily value (DV). Therefore, we have 20 percent calcium, 6 percent iron and 4 percent Vitamin A. With 213 grams being the total weight of the can and ½ cup being 106 grams, we can easily calculate that we have two servings per can or, at least, based on the serving size of ½ cup. Canned Sockeye Salmon is better that fresh because the small edible bones are in the canned salmon and provide the calcium content as listed above. Try this substitute for tuna, and you’ll get the same great taste with more omega-3 and less contaminates, like mercury. However, remember the story of the man who was eating tuna for his health and ended up with bypass surgery. He was in the hospital with me, when I had electrical problems with my heart. It was odd, he thought, that such a healthy intake of tuna should end up with him having clogged arteries. Like salad, which is good for you, it’s all about the added ingredients that make the difference. Salad dressings can undo the good with high-calorie dressings and that same thing applies to the use of mayonnaise, which is also problematic in its fat content. Then there is the story of my step-daughter trying to imitate my recipe for tuna salad and dipping twice into the mayonnaise jar with a tablespoon that had already had contact with the tuna fish. This is dangerous and could be deadly in the production of salmonella. Preparation and additives are very important in the Nutrition-Based-Regimen I use to help build the body’s immune system and produce strong-healthy cells.
We bought a pound of dried apricots, 2 pounds of pearl barley and 4 pounds of large flake oatmeal (very high in fiber), and 100 percent pure natural wheat bran. I’ve never sprinkled wheat bran on my oatmeal or on my salad, yogurt or fruit, but I may just start. The wheat bran was $1.27 for 600g. People tell me that this kind of eating must be expensive. I don’t think so, and neither does the federal government. The approximate daily cost of eating healthy is 64 cents. Well, that’s not my calculation, simply because good food is always cheaper than pills and much cheaper than the consequences of poor health. Try the web site: http://www.cloverleaf.ca/ .
The percent of certain ingredients are listed in terms of a 2,000 calorie daily value (DV). Therefore, we have 20 percent calcium, 6 percent iron and 4 percent Vitamin A. With 213 grams being the total weight of the can and ½ cup being 106 grams, we can easily calculate that we have two servings per can or, at least, based on the serving size of ½ cup. Canned Sockeye Salmon is better that fresh because the small edible bones are in the canned salmon and provide the calcium content as listed above. Try this substitute for tuna, and you’ll get the same great taste with more omega-3 and less contaminates, like mercury. However, remember the story of the man who was eating tuna for his health and ended up with bypass surgery. He was in the hospital with me, when I had electrical problems with my heart. It was odd, he thought, that such a healthy intake of tuna should end up with him having clogged arteries. Like salad, which is good for you, it’s all about the added ingredients that make the difference. Salad dressings can undo the good with high-calorie dressings and that same thing applies to the use of mayonnaise, which is also problematic in its fat content. Then there is the story of my step-daughter trying to imitate my recipe for tuna salad and dipping twice into the mayonnaise jar with a tablespoon that had already had contact with the tuna fish. This is dangerous and could be deadly in the production of salmonella. Preparation and additives are very important in the Nutrition-Based-Regimen I use to help build the body’s immune system and produce strong-healthy cells.
We bought a pound of dried apricots, 2 pounds of pearl barley and 4 pounds of large flake oatmeal (very high in fiber), and 100 percent pure natural wheat bran. I’ve never sprinkled wheat bran on my oatmeal or on my salad, yogurt or fruit, but I may just start. The wheat bran was $1.27 for 600g. People tell me that this kind of eating must be expensive. I don’t think so, and neither does the federal government. The approximate daily cost of eating healthy is 64 cents. Well, that’s not my calculation, simply because good food is always cheaper than pills and much cheaper than the consequences of poor health. Try the web site: http://www.cloverleaf.ca/ .
The great news is that the Sockeye salmon is Pacific salmon caught in Alaska and exported to Canada from the USA. Talk about the merry go round: caught in Alaska (USA) bought by a Canadian firm in Ontario, Canada and stamped on the bottom of the can "Alaska Salmon USA."
Party Pinwheels
1 can sockeye salmon (213g)
3/4 cup of grated low-skim mozzarella
2 cups of chopped green onions
1 Tbsp of chopped stuffed olives
1 Tbsp of fresh dill
1/8 tsp of pepper
2 tsp of fresh squeezed lemon juice
1/3 cup mayonnaise or Italian Dressing
1 - 8 ounce package of refrigerated crescent rolls
Drain salmon, remove skin and bones as desired. Flake with a fork. Combine with remaining ingredients. Separate dough in half. Pinch sections of first half together to form a rectangle. Spread with salmon filling and roll up from long side. Repeat for second half. Cut into half inch pinwheels. Place cut side down on greased cookie sheet. Bake at 375 degrees Fahrenheit for 20 - 25 minutes until golden brown. Place on cooling rack for five minutes. Makes 2 - 3 dozen pinwheels. Preparation time 20 minutes. For more free recipes call toll free: 1-877-893-9880 or visit the web site. Remember that the calcium is in the edible bones.
Party Pinwheels
1 can sockeye salmon (213g)
3/4 cup of grated low-skim mozzarella
2 cups of chopped green onions
1 Tbsp of chopped stuffed olives
1 Tbsp of fresh dill
1/8 tsp of pepper
2 tsp of fresh squeezed lemon juice
1/3 cup mayonnaise or Italian Dressing
1 - 8 ounce package of refrigerated crescent rolls
Drain salmon, remove skin and bones as desired. Flake with a fork. Combine with remaining ingredients. Separate dough in half. Pinch sections of first half together to form a rectangle. Spread with salmon filling and roll up from long side. Repeat for second half. Cut into half inch pinwheels. Place cut side down on greased cookie sheet. Bake at 375 degrees Fahrenheit for 20 - 25 minutes until golden brown. Place on cooling rack for five minutes. Makes 2 - 3 dozen pinwheels. Preparation time 20 minutes. For more free recipes call toll free: 1-877-893-9880 or visit the web site. Remember that the calcium is in the edible bones.
posted by Stan Kent at
9:42 PM
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