Re: Okinawan diet... salmon

[Guest guest]

I have recently swapped canned pink salmon for canned tuna in one of my

regular recipes for some of the same reasons (less mercury, etc).... It

makes me nervous when farmed salmon steaks are cheaper than farmed catfish

at the supermarket here in central Mississippi!

I have an observation and a question for the group... first my observation.

At Wal-Mart where there are several brands of canned Salmon ranging in price

from $1.34 to $3.50+. I notice that all of the sundry brands are packed in

very distinctive, identical cans (tapered with a wider mouth than base). I

have a theory that somewhere there is a single central market for this

canned salmon which is then bought by remarketers who slap on their labels.

There appears to be date code/lot/batch information pressed into the lid and

I'm speculating a " code " for the contents. I've seen nomenclature ranging

from " Alaska__USA " on some and " Alaska__Salmon__USA " on others. Does anyone

know how to translate the code?

I don't have enough samples to discern a pattern other than to ignore the

paper label (they all use the same data). I fear that farmed salmon may put

further pressure on the wild salmon industry.

JR

-----Original Message-----

From: Ed Sullivan [mailto:Sully@...]

Sent: Friday, May 23, 2003 4:25 PM

Subject: Re: [ ] Okinawan diet

I don't know what kinds of fish the Okinawans eat. Personally, I try to

get Chinook Salmon (also called King Salmon, sometimes Tyee) from the

Pacific Northwest. I prefer wild salmon to farmed salmon because the lipid

balance is " supposed " to be more favorable. I don't know whether the more

favorable balance is a fact or not. To me an important fact is that it

tastes better. I also eat herring in a couple of different forms...all

canned so far, but " wild " herring is available about 80 miles from here in

Newport, Oregon. Some Spring we'll drive down there with an ice chest and

get a supply.

Ed S

----- Original Message -----

From: " April " <apricot855@...>

< >

Sent: Friday, May 23, 2003 1:44 AM

Subject: Re: [ ] Okinawan diet

> The fish thing always interests ( & confuses) me. The types of fish,

> what the fish ate, mercury content, omega content & stuff like that. My

> understanding is that the fish in the USA waters don't contain much of

> the " good " stuff. What kinds of fish & source do you like or strive for?

>

> Ed Sullivan wrote:

>

> > The Okinawan Diet has been fully revealed in contemporary scientific

terms

> > by a team of researchers on the ground in Okinawan, including

> > Japanese and

> > Canadian researchers. These studies have continued for many years. The

> > Okinawans eat some pork. Some of the elders ( Okinawans my age and

older)

> > believe that their longevity is due to being able to eat more pork since

> > World Ward II. The researchers have come to a different conclusion.

> > In any

> > case, more pork for these elders amounts to a few ounces a week. They

> > usually boil the pork. Let cool, and skim off the fat. Their diet is

22

> > to 25% oil and fat. They eat more soy than pork. They eat significant

> > amounts of fish, and very significant amounts of vegetables. The

> > amount of

> > animal protein in their diet is relatively low. Suggest you get

> > information

> > from scientists who are looking at the specific group, those who have

> > demonstrated some life extension, rather than the generic Okinawans.

> > Younger Okinawans have somewhat more cvd, etc...than Americans,

according

> > to the report on this ongoing study. The data are available.

> > Ed S

> >

>

>

>

>

>

>

[Guest guest]

Date: Fri May 23, 2003 5:18 pm

From: " john roberts " Wrote:

There appears to be date code/lot/batch information pressed into the lid and

I'm speculating a " code " for the contents. I've seen nomenclature ranging

from " Alaska__USA " on some and " Alaska__Salmon__USA " on others. Does anyone

know how to translate the code?

Hi !

My understanding is that if the metal imprint states Alaska, then the salmon

in the can -must- be wild -not farmed.

I see a date code on mine: 0803 E

I -assume- it means eat this by August 2003 or it will " E " Expire that date.

CRegards, numi

..

[Guest guest]

----- Original Message -----

From: " john roberts " <johnhrob@...>

< >

Sent: Friday, May 23, 2003 3:18 PM

Subject: RE: [ ] Okinawan diet... salmon

remarks below

> I have recently swapped canned pink salmon for canned tuna in one of my

> regular recipes for some of the same reasons (less mercury, etc).... It

> makes me nervous when farmed salmon steaks are cheaper than farmed catfish

> at the supermarket here in central Mississippi!

>

I use some canned pink salmon, and I do use it more often than tuna. I

prefer fresh salmon (we actually get it fresh here, sometimes) because of

the flavor and also because I try to avoid heavy salt products, although I

do use them.

> >

> I fear that farmed salmon may put

> further pressure on the wild salmon industry.

My understanding of the wild salmon industry is that there are too many

eaters and not enough salmon. Here in Oregon and Washington the catch has

generally diminished (not the most recent runs) and the desire for salmon

has increased. Most stores in Portland, Oregon don't carry wild salmon,

but rather carry farmed atlantic or chinook salmon.

I bought some very expensive salmon yesterday. We had it for lunch. Wasn't

worth the money. Oh well....

Ed S

>

[Guest guest]

Hello to Everyone:

It is my understanding that ALL canned salmon is fresh caught, never from farmed sources. Most websites concerning the commercial salmon industry make this clear, stating that farmed salmon does not can well, and therefore is not used for canning. On the other hand, most "fresh" and frozen salmon sold in supermarkets are from farmed sources, as is much of the salmon served in restaurants. So to be sure to avoid farmed salmon I only buy canned.

Jayne