Canned pink salmon is often mushy, and the skin and bones put some people off. You can work around it by slipping the skin off the fish and picking out the bones (or just crush them right in, as they’re soft and a great source of calcium).

Another alternative is to pay more for skinless, boneless canned salmon. Some brands almost taste fresh. Here are some hound-approved brands of high-quality canned salmon:

Bumble Bee prime filet canned salmon, which tastes close to fresh (rworange).

Rubenstein’s red sockeye canned salmon works wonderfully in salads and sandwiches (Emilief).

Dave’s Gourmet is a canned wild salmon from California recommended by Nancy Berry. It can be found at some Whole Foods stores or ordered at:

Vital Choice is another good brand, says Faith Lubitz.

Board Link: Can we talk about canned salmon?

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