FOOD CHOICES were fraught even before the coronavirus pandemic. What tastes good is often bad for your health or the environment—or both. And therein lies the beauty of canned salmon, which is extraordinarily healthy, sustainable and deliciously versatile.
Why not just eat tuna, you say? Because canned salmon beats it on every metric. It doesn’t have the mercury problem that tuna does because sockeye and pink salmon, the kinds most commonly canned, feed mostly on small crustaceans and plankton (rather than bigger fish, as…
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