Canned salmon vaulted to the top of things I would eat at lunch as I was recovering from gout. Gout has plenty of inflammation issues, and omega 3s help reduce inflammation, by acting on the same metabolic pathways that aspirin does. Salmon is classed as a small oily fish, hardly the peak of the oceanic food chain. So unlike some other fish with high omega 3s, salmon is remarkably free of mercury. Jack mackerel is another good choice for a small oily fish relatively free of mercury, with high levels of omega 3s. Sardines, which would be good also, strike out because of their scales, which are high in guanine, and therefore aggravate gout.

The canned product I eat most often is the Royal Red product. As I’m eating it for lunch, and keeping it in an unrefrigerated drawer, it has three features that lend itself well to this use. 1. It’s red salmon, hence wild salmon. You can’t farm sockeye (red) salmon. Red salmon is exceptionally high in omega 3s. 2. It is a smaller portion. At 3.75oz of weight, with about 3oz of fish once drained, I don’t have to feel as if I’m eating too much. 3. The can has a pop top lid. I don’t need a can opener to use it.

Also in my eye is the Bumble Bee Atlantic Salmon product. Though it lacks a pop top lid, it also lacks the skin and bones found in the Royal Red product, and is the best looking fish I’ve found canned so far. If I wanted a product with both a lot of nutrition and a lot of eye appeal, this is the way I would go.


My weight loss software, Weight Tracker ODS, says I’m actually losing weight faster in April than I was in March. It’s not as evident because it all didn’t come in one fell swoop. Instead it was gradual, two steps forward, one step back changes. But I’m in the next smaller size of pants (a little snug, but wearable) and my whole wardrobe will need to be replaced shortly if I continue at the same pace (1.9-2.1 pounds a week, or so the spreadsheet says).

I spent a little time in the Snellville Red Lobster, so a review of that restaurant is upcoming.  I’d also like to talk about varieties of canned salmon sometime in the near future, with a focus on good tasting fish to use for lunch.  But for now I need to do some research on the topic ;). Suggestions for resources are welcome.