Frequently Asked Questions

Q. Why are there skin and bones in Canned Salmon?

A. Skin - Discarding the skin at the cannery would remove nutritional elements such as protein and polyunsaturated fats which are known to be important in human nutrition. Removing the skin would also result in a reduction in the delicate flavor and texture so desirable in Canned Salmon.
Bone - To remove and discard the salmon backbone from Canned Salmon would reduce the important content of minerals such as calcium, phosphorus, magnesium, and essential trace elements which are present in appreciable amounts in the heat-tenderized and completely edible backbone.

The skin and tiny bones are completely edible. For maximum health benefits, lightly mash the skin and bones with a fork and add them to your favorite recipe. The size and quantity of skin and bones in our Canned Salmon will vary depending on the size of the fish. Even though the skin and bones provides important nutrients, if desired, they can be removed when preparing your favorite recipe. In addition, Kelley-Clarke produces a pack of Skinless Boneless Salmon under our Honey Boy and Black Top brands.




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