Here’s a review of Trader Joe’s Wild Caught Alaskan Sockeye Salmon, which you will find with the fresh fish (Label states “previously frozen” (I believe they process and flash freeze the salmon as soon as it comes off the boats in Alaska.) Boxes of frozen fish arrive at Trader Joe’s; they put it out to slow defrost in the refrigerated case overnight daily (proper slow defrost)
I had asked my wife to pickup some salmon at Trader Joe’s for dinner recently. Instead of the Norwegian Atlantic salmon we usually get and I thought she would buy, she picked up some Wild Caught Alaskan Sockeye fillets. Yes, it cost a bit more. But we really liked the wild salmon and thought it’s worth the occasional splurge for this “upgrade”.
You can pan fry, broil, bake or BBQ it. I decided I would broil it in a Japanese style, with WHITE MISO. It was delicious done this way, which is a great way to make salmon, or any fish, if you never tried it. The miso gives it a lot of “umami”.
Normally as I mentioned, we tend to get Atlantic Salmon, farmed from Norway. Which I honestly think is also very good and of a very high quality. So lets discuss, Wild vs Farmed Salmon taste-wise: Most of us are probably now more familiar with eating Atlantic salmon farmed from Norway or elsewhere, compared to wild caught Sockeye salmon, which is more expensive.
Alaskan Sockeye Salmon is different from Atlantic salmon. First, while the two fish are related species, they are actually different fish. If you compare the two fish visually, the two salmon varieties look shockingly different (see pictures below). Second, is the simple fact that a wild Sockeye hunts food. It swam thousands of miles over its lifespan. Therefore it is more muscular with denser flesh. It has a more robust taste than farmed Atlantic salmon. A Sockeye’s body (and flesh) is DEEP RED with a dense texture. It has less fat. So doesn’t exhibit the white marbling (fat) which Atlantic salmon has. Sockeye is not just leaner, its thinner too. You want to cook wild salmon more carefully as it has no visible fat so is less forgiving about overcooking.
TJ’s wild caught Alaskan Sockeye cost $13.99/lb. That is $4 more per pound than the Norwegian farmed Atlantic Salmon at Trader Joe’s (currently $9.99/lb) However even $14/lb is probably a decent price for wild caught Alaskan Sockeye. I have a feeling say at Whole Foods similar wild Alaskan Sockeye salmon probably costs more like $20lb or more….
Our $16 package of salmon was a little over a pound of fish and was cut into two fillets. This was actually a whole side of one salmon filleted, with one thick piece (the head end, visible in the photo above). Under that was a thinner piece (the tail end) not as attractive of course. The tail piece is thin. Wild salmon is thinner than farmed, and leaner so you need to be more careful cooking it and it will take less time to cook.
RECIPE: BROILED SALMON WITH WHITE MISO: I coated the salmon on both sides, slathering on a coat of Trader Joe’s WHITE MISO PASTE and sprinkled it with fresh black pepper. Do not add salt as the miso has plenty. I let the fish marinate for about an hour at room temp. If you don’t have that much time, give it 20 minutes. To cook it I put both pieces in a cast iron pan skin side down. I dotted the top with a few dots of butter, then broiled the fish on just the top side for about 5 minutes, or just until the flesh flaked apart easily. I didn’t flip this wild salmon over to cook the skin as I would normally do to get the skin crispy. I was worried about overcooking it.
The fish was delicious cooked this way. We ate one piece (1/2 lb) and I saved the other so I managed to get another meal out of the one package. I cooked up both pieces and kept that tail piece of salmon for the next night where I used it for a Japanese style “donburi” rice bowl (a rice bowl topped with shredded salmon meat mixed with some white miso. Put the flaked up salmon on top of warm rice and sprinkle with FURIKAKE flakes. The salmon this way was also delicious and was a good way to use that tail end of the fish.
Personally I love the taste of wild salmon which has a more robust flavor than Norwegian farmed Atlantic salmon (however I do enjoy that as well.)
I’m not someone who will only eat wild fish. If we all did that, there would be no fish left in the oceans. I like both kinds of salmon as each have certain qualities, the main difference being the fat content. The fat marbling seen in the farm raised salmon does keep the salmon nice and moist when cooked, making it easier to cook without overcooking it, If you enjoy salmon, try both kinds to compare them. Some people might even decide they prefer the milder flavor of farmed salmon with it’s richer, fattier flesh (remember in fish, fat is a good thing with its Omega-3’s).
I would buy this again.
Just FYI, Trader Joe’s also has frozen Wild Sockeye Salmon in the freezer section. I think it’s a dollar less per pound…. (you can do a slow defrost yourself, overnight in fridge. )
I’ve been buying SKIPJACK TUNA in a can at Trader Joe’s for years, but when I went to get it recently I noticed they also now have it in those new tuna “pouch” packages.
First though, what is Skipjack Tuna anyway? It’s one of many varieties of tuna, and also called bonito. In Hawaii they call it, aku. In Japan its katsuo and it’s very popular, sold fresh in the fish market. I’ve made fresh katsuo, and its delicious lightly grilled on the outside and raw in the middle.
Skipjack tuna is quite tasty and has a nice flavor. One reason I get it is it’s the most sustainabletuna we can buy, more sustainable than albacore tuna or other tuna species, as you can see : (Source: Nereus program)
On the pouch it says … “this wild skipjack tuna was sustainably caught (by pole/line) without the use of fish aggregating devices (FADs)” that reduces by-catch (other fish).
When I tried the new pouch version of the skipjack I liked it (well, other than the smaller amount* you get!) Ingredients: “skipjack tuna”. The can says “ingredients: skipjack tuna, water, salt”. The pouch doesn’t say “dark chunk light”. Just “wild skipjack, hand cut, hand packed”. The tuna is compressed into a flat brick, the shape of the pouch, with just a small amount of juice, some natural juices at the bottom (its not packed in water). I dumped the whole pouch of tuna and juice into a bowl. You have to break up the tuna brick and flake it with a fork. I added a nice heaping tablespoon of Trader Joe’s Organic Mayonnaise plus a pinch of vinegar, and tasted it on some toast, and it made a nice tuna sandwich. This skipjack tuna pouch is $1.79. Much cheaper compared to the other kinds of tuna at Trader Joe’s. All in all, I’d say this new pouch of Skipjack Tuna is worth trying if you’ve never bought it before so you can compare it to the one you usually get. Obviously if you want to have “tuna to go” this is great for that (picnic, work…)
“Each tuna is tested for mercury and only those meeting specific criteria are chosen”
*Comparing the former can version of the skipjack tuna which I have in the pantry with the new pouch version, you will notice though the amount of tuna in it has been downsized by an ounce. The pouch says “net. wt 3 oz” (85 gm). The can “drained wt. of 4 oz” (113 gm). Another sign of that well known tuna shrinkage that’s been going on for years.
Sidenote: you may have heard of katsuobushi – which is yes made from katsuo which has been smoked and dried.
UPDATE: I may be mistaken in that they’ve will no longer offer the skipjack tuna in a can, or at least today I saw both versions of it on the shelf, together. It’s possible Trader Joe’s is going to offer both versions, pouch and can? Perhaps some people prefer pouched tuna to a can? They are the same price – but one does get a one ounce more in the canned version. I will have to compare both against each other….
NEW PRODUCT: “Seasoned Cold Smoked Salmon with Dill Pickle Flavoring”.
Trader Joe’s seems to just love dill pickle stuff. They have quite a few products with the flavor. I love (fresh) dill on many things and especially love a sprinkle of fresh dill on smoked salmon (or fresh salmon). I love Gravlax (Scandinavian dill cured salmon).
However I didn’t love this new TJ smoked salmon flavor at all, I found it to be a Miss. For one thing I am guessing they use dried dill, not fresh. In fact they even list “dill weed oil” as one of the ingredients, which seems to me like trying to mimic fresh dill’s taste? Before reading this, I didn’t know “dill weed oil” existed as an ingredient. Furthermore this salmon seems a bit tougher (thicker cut?) then other seasoned salmons I really like from TJ’s, namely the Everything Smoked Salmon as well as the Pastrami Smoked Salmon, both of which I think work way better than this seasoning. I like both of those TJ’s smoked salmons
The 4 oz. package was $6.49. For me this stuff is a Miss. I rate it somewhere between a “Meh” and a Rant. Frankly my advice is pass on this but get either of those other two good seasoned smoked salmon Trader Joe’s offers.
This has become one of my favorite items at Trader Joe’s! If you love garlic as much as I do, you too will love thier “GARLIC SPREADDIP” . It’s great and has become yet one more TJ’s must have item I have to always have in the fridge now. I think of it as much as an ingredient as a “spread”. You can add a spoon of this to a dish to give things an immediate flavor boost, almost like you would fresh garlic. I put this in mashed potatoes, spinach, pasta, hummus…. It’s so versatile. It makes a great spinach dish. I came up with a super quick recipe hack using just 2 things: frozen) spinach and this stuff. See my “recipe”below.
Quite a few countries have some type of garlic spread like this. In Lebanese cooking, they have the garlic spread called “Toum” (and basically TJ’s spread is Toum). In Greece, they have a spread called “Skordalia” made from garlic, olive oil and potato. In the South of France they have the yummy yellow garlicky mayonnaise called, “Aioli” famously served on toasted baguette slices alongside Bouillabaisse. Mashed garlic acts as an emulsifier with oil to make a spread. Trader Joe’s version like Lebanese toum is an emulsified paste of garlic, oil, lemon juice and salt, traditionally made in a mortar and pestle. They did not skimp on garlic. TJ’s GARLIC SPREAD is so garlicky it’s not funny. True garlic lovers will want to try this on everything. So what can you use this Garlic Spread on? To start with just try it on thin slices of toasted baguette, which will be match well with a salad or soup like croutons or garlic bread. This stuff is especially good for any pasta dish. Just toss in a spoonful into your finished pasta, especially tomato pasta (PESTO ROSSO? Add some of this to jazz it up! Use this instead of butter for cooking grilled cheese sandwiches. Put a little into your tuna or egg salad. Eggs, try some in an Omelet for some kick. Salmon or other fish, for sure. I’ve found it’s fantastic in mashed potatoes to jazz them up. Almost any vegetable dish will be enhanced with a spoon or two of this vegan garlic spread, so it’s ideal for vegans and vegetarians as well as us non-vegetarians. It was amazing on the CHICKEN SHAWARMA. Greek yogurt plus some of this spread makes and instant super easy tasty sauce. Here’s a recipe I came up with using spinach. This is a great tasting spinach dish in under 2 minutes.
SPINACH WITH GARLIC SPREAD RECIPE – Two ingredients: frozen spinach and garlic spread. Toss the spinach in a pan with a little olive oil (or butter) and cook for a few minutes till done (keep it bright green!) then add in a nice heaping tablespoon of this Garlic Spread and mix. Fresh black pepper and a pinch of salt if needed. DONE. It will look a little bit creamy and taste absolutely delish. If you want squeeze on a few more sprinkles of fresh lemon.
In fact most vegetable dishes will be enhanced with a spoon or two of this VEGAN spread, so it’s ideal for vegans / vegetarians to give a enormous flavor boost to most things. One thing to remember, it does have calories. It’s mostly oil, like mayonnaise. 2 Tbls have about 150 calories. Its $2.99. GREAT ITEM! I would buy this again
“A Southern Mexican inspired salsa made with guajillo chiles and peanuts”
“A peanut based salsa with a unique mix of creaminess, nuttiness and peppery heat. Versatile. Enhances food from burritos to shrimp.”
(summer 2022) New Product – SALSA DE CACAHUATE. I found this to be just terrific, pretty much a “wow” new Trader Joe’s product.
This is bit of an unusual and atypical (regional) salsa (for us at least in the US) which originates from Southern Mexico. It’s a peanut-based salsa. Cacahuate is “peanut” in Spanish, based on the Nahuatl word (you pronounce it : kaka-wa-te). I found this new salsa to be really, really good. It’s unusual compared to more typical tomato based salsa’s at Trader Joe’s due to fact it’s peanut based and creamy. The salsa has a huge depth of flavor. It’s definitely got a kick (med. hot spicy!) and its thick and creamy. Be sure to stir it. This salsa was really tasty on some tortilla chips. It was also delicious with some spinach and cheese quesadillas I made. But it is not “just for Mexican food”. This can be great with lots of things. This can be a great sauce or ingredient for many kinds of foods as Trader Joe’s suggests. For one thing, great with chicken. It is fabulous on chicken, say grilled chicken breasts or thighs. Pork too, it was delicious on some TJ’s CARNITAS cooked into “slices of pork loin”. I also like the idea of trying it with shrimp as TJ’s suggests. It would even be great with TOFU. I will experiment with this, and you should too. It’s excellent! Definitely worth trying. Trader Joe’s indicates this is a summer / seasonal item so if this sounds interesting I would not wait too long to grab a jar to try out (or two). $2.99 for a 12 oz jar.
“If you’ve ever sampled the cuisine of southern Mexico, you’ve likely come across a version of salsa de cacahuate, a savory, often spicy, peanut-based sauce that’s used on a remarkably wide range of dishes, from street tacos to roast chicken to grilled shrimp, and more. Etymologically derived from a Nahuatl word for peanut, salsa de cacahuate has a unique mix of creaminess, nuttiness, and peppery heat that makes it an uncommonly versatile condiment—just the kind of sauce that cries out to be put on everything.
In tribute to this southern Mexican staple, we’re proudly offering Trader Joe’s Salsa de Cacahuate for the summer. And just like the namesake sauce that inspired it, this rich and flavorful jarred Salsa is almost endlessly versatile. Aside from enjoying as a dip with your favorite tortilla chip, you can use it to enhance everything from burritos to burgers to breakfast fare. It adds an extraordinary depth of flavor when served over salmon, steak, or stuffed peppers, and brings out the best of a sizzling plate of fajitas. For a true treat, try spooning it generously over a plate of sliced pork loin.”
Trade Joe’s new product: THAI SWEET GINGER SAUCE. It seems to be flying off the shelves, people seem to love it. I am guessing mostly for all the frozen DUMPLINGS they buy?
I tried it and I can say it’s pretty good (though I do like my homemade dipping sauce). This sauce is quite thick and garlic-y. Ingredients include pickled garlic, coconut sugar, and coriander. Personally I think it needs even more ginger. I added some fresh grated ginger, and I found it very improved. I also found it good with something spicy added (Bomba or Peri-Peri) However even just poured out of the bottle this stuff is good. Serve this with all of your frozen dumplings obviously, either fried or steamed/boiled ones. Its quite good on sautéed tofu. Grilled chicken of course! Grilled shrimp? Perfect for shrimp or any fish for that matter. Even just try this on top of rice or just grilled veggies. It will add flavor.
THAI SWEET GINGER Sauce is $2.49 for a 10 oz bottle.
Yesterday it was out of stock. It’s popular and people are really buying up this stuff!
Is this replacing the red bottle of SWEET CHILI SAUCE? I am afraid thats gone now. I like both sauces and the chili sauce has been a must have item for me for ever. Sigh. I will have to go back to getting CHILI SAUCE in Chinatown. Its a staple condiment in Asian cuisine.
Trader Joe’s “SPICY JOLLOF SEASONED RICE MIX” with dried tomatoes, onion and garlic
There was actually a little controversy across the internet when this product first came out, as some viewed this as a bit of cultural appropriation on Trader Joe’s part. What is JOLLOF RICE ? It’s a very famous African dish eaten widely across parts of West Africa, especially Nigeria, Ghana, Senegal and The Gambia. Even in Africa the dish has a little controversy. Whose version is the best? Is it Nigerian or Ghanaian – or Senegalese where it has a different name (Tchebu Jen) ? The dish is considered the national dish of Senegal where it’s Thieboudienne or Tchebu D’jen. (The word “Jollof” is an English variation of the word “Wolof” which means both a language and a people/tribe)
In my lifetime, I’ve eaten many many plates of authentic Senegalese Tchebu D’jen in many African restaurants back in the day when there were a dozen African restaurants on 116th Street in Harlem when the street used to be known as Petit Dakar . I love this dish and variations of it. Taste a real version of this dish if you ever have the chance. An authentic “JOLLOF RICE” (aka Party Rice, aka Tchebu Djen) from Nigeria, Ghana, or Senegal is an amazing dish. It’s complicated to make with a number of ingredients, another reason that Trader Joe’s coming out with this “instant” version caused a wee bit of controversy on the internet. The mix was developed by a Nigerian family here I believe.
Here’s my take. Out of the package, this is a far, far cry from an authentic African Joloff Rice. I fixed it up when I made it. It has some potential if you fix it up to make something better, not close to what your Nigerian granny would make but something semi-OK and better than just making this package as is.
Here’s my suggestions on how to fix this up: In a large pot, put a tablespoon olive oil and butter (you probably don’t have Palm Oil which is best) Stir in a huge tablespoon of tomato paste. Cook for 30 seconds and add a chopped up tomato, 1/2 a chopped onion, 4 cloves of garlic minced. Cook 2 minutes, then add your cooking liquid (water, but chicken or veggie broth would be better). 3 cups as the package says is a lot. I reduced to about 2 3/4 cups as the veggies have water. Add a few carrots and a 1/4 cabbage. Boil for 5 minutes. THEN add the package of this “JOLOFF RICE” mix. Add some Smoked Paprika and as much as you like of some spicy mix of PERI-PERI, BOMBA, or ZHOUG . Once it boils lower to a simmer and cook covered for 20 minutes. Turn off heat. Let it sit 5 minutes covered to absorb all liquids. When you are ready, serve rice with vegetables on the side/top, and serve some of those spicy sauces on the side for people to adjust to their tastes.
Tchebu Jen is made with smoky dried stockfish in the broth and served with fresh fish. I ate it with some fish on top (smoked sardines and salmon) Other ideas are serving this with grilled chicken or maybe grilled SHAWARMA chicken.
TJ’s SPICY JOLLOF SEASONED RICE mix is $2.69 for an 8 oz package.
“Originating in West Africa as far back as the 14th century, Jollof rice is more than just an esteemed and storied dish, it’s a cultural force of its own. It’s served as the inspiration for countless recipes across the African diaspora, including jambalaya and gumbo. It’s even sparked a friendly (if not, at times, heated) rivalry between a handful of nations regarding who makes the best version. If you’ve ever had the chance to try it, you know exactly why it’s remained such a vital part of African cuisine for over 700 years.”
(Frozen) Trader Joe’s came up with an interesting creation: CEDAR WRAPPED BBQ SOCKEYE SALMON. The frozen package contains a boneless filet of (wild) Sockeye Salmon, seasoned and wrapped up in a very thin piece of cedar wood which is pretty cool. This is inspired by the traditional Pacific Northwest Native American way of cooking salmon, nailing a side to a cedar plank and cooking them vertically around a fire. Something like this…
Cooked BBQ Sockeye Salmon
Trader Joe’s version is a pretty good deal for $4.99 and worth trying. I made a piece for dinner and found the cooked salmon to be really tasty.
Cooking: Though the package has instructions for 2 ways, in the oven or on an outdoor grill, I didn’t want to heat up my oven and the kitchen on a pretty hot day. So I decided to just grill it on in my cast iron pan on the stove. I didn’t cook this fish from frozen like it says to do either. I defrosted the fish prior to cooking it (just placed the sealed package under running water for 10 minutes which worked ok). Inside the plastic package the salmon is wrapped in a thin piece of cedar and tied. I grilled it with the cedar side / bottom down for about 4-5 minutes (again it was not frozen, if it was they say takes 25 minutes in the oven). When the bottom was done I flipped it and grilled the top side for about 2-3 minutes. You could put in foil as they suggest, which is the French “en papilotte” method of making a moist environment. Sockeye salmon is different than what you may be used to when you think of salmon, meaning the usual Atlantic salmon, typically farmed. Wild Sockeye salmon has a more dense and meaty texture and has very dark red flesh as it is a wild fish. This sockeye salmon cooked up well and tasted nice with TJ’s not too overpowering bbq seasoning. Plus the cedar flavor was subtle and tasty and the fish had a nice moist texture. One piece makes a decent portion for one. The skin on the bottom stuck to the cedar plank and kept it moist. I just served it with just a sprinkle of lemon. It might be quite nice with a little sauce on the side too (some lemon and Greek yogurt with a touch of Zhoug?). The Trader Joe’s Harvest Grain Blend was a good match for this as a side dish. That is a staple for me.
THE NUTRITION LABELS STATES YOU GET A WHOPPING 32 GRAMS OF PROTEIN !
TRADER JOE’S SAYS : “Our Cedar Wrapped Sockeye Salmon is rubbed with seasonings including smoked sea salt and chipotle powder to yield a balanced, smoky, mildly spicy, distinctly cedar-y Fillet. And, in addition to imparting flavor, that cedar wrap also ensures a super moist result—no matter whether you bake it or grill it!”
PS – you know those pictures of bears catching salmon jumping upstream? They are probably these Sockeye Salmon.
(note: this product seems to have a tendency to go bye bye and get sold out as supplies come and go; you can ask at the front desk for if / when it will be restocked if you can’t find on the shelves)
“Trader Joe’s farm raised Lightly Smoked Salmon, Skinless & Boneless Applewood Smoked in Extra Virgin Olive Oil “
RAVE
I would call this a Trader Joe’s top 10 item! When we can find it. It does seem to go in and out of stock, often. The pink cans of “Lightly Smoked Salmon” come in a square can can, with the other kinds of canned fish, like tuna, sardines and about three other cans of canned salmon. All round cans. This one is very popular so its does seem to get Sold Out on occasion, eventually returning when they get new stock of it. There is nothing wrong with the other cans of salmon they have. They are fine, pretty much similar to any canned salmon you’ve tried before.
This one however is better, think of this as “gourmet canned salmon“.
I happen to love this canned salmon. Apparently along with many other Trader Joe’s fans of it (read some of the Comments below).
Everyone seems to love it once they try it. Word has gotten out so from time to time, you may not see it. It gets Sold Out pretty easily (it does seem to eventually get restocked when they get more, though it may be awhile before they get stock). You might see people taking 6 cans, which is why you may not get one!
Now the very first time I saw this can I was both intrigued and maybe slightly confused by the name… What does “Lightly Smoked Salmon” even mean, as this is in a can?
Basically I say just ignore the name and especially the word, “smoked”. This has nothing to do with what you or I think of when we see the words “smoked salmon”.
What this actually is, is the best, I repeat “The Best” can of salmon you probably ever tasted.
Frankly I think that name, Lightly Smoked Salmon, that they picked for this may not be ideal. A more accurate name would have been something like “Chilean Olive Oil Poached Salmon”, or “Gourmet Canned Salmon” as that is exactly what this is.
This tinned salmon makes me think about those imported tins of canned fish made by high quality Portuguese and Spanish producers. Like Ortiz’scanned tuna ($23/lb) and the like, cans and jars of which I see at gourmet grocery vendors like Zabar’s and Fairway. $18 for a jar of canned tuna? Yup. That stuff is not Chicken of the Sea.
As you can see when one opens this can, you see an appetizing piece ofskinless, boneless salmon. It was cooked in Extra Virgin Olive Oil. The label says this is a “Product of Chile”. I’ve since learned that Chile, after Norway, is the world’s second largest producer of farmed salmon. Overall the quality appears high.The salmon has had all the skin and bones removed (some canned salmon has both). The fish was cooked in olive oil. Think “olive oil poached salmon”.
That golden orange-y liquid is a decent Chilean EVOO mixed with the salmon’s juices. This juice is very delicious. The salmon is moist and flaky, with both a wonderful flavor and wonderful soft texture. I would guess the olive oil is from Chile. Yes, this is farmed Atlantic salmon (not wild) but its Top Quality. About the word “smoked”, well “Applewood smoke” is listed among the Ingredients but honestly I don’t really taste any smoke flavor. Maybe it is so subtle in the background. It doesn’t matter. This stuff is really really good.
I opened a can the first time to review it. I found it so tasty I could not stop trying some. I kept saying to myself “just try one more bite”. Suddenly I noticed the can was empty.
This can of fish makes a super easy almost instant lunch, dinner or healthy snack. Its got a whopping 21 grams of Protein.
That Golden Oil the fish is swimming in? I implore you to not dump it. If you do that you will be making a mistake. That sauce is delicious. Its like a built in sauce, a golden elixir that matches the salmon perfectly. It’s extra virgin olive oil mixed with the cooking juices now colored orange from the salmon, and its yummy, and just oozing with UMAMI. Sure you can sprinkle on some fresh lemon juice with it and it will be even better.
I suggest when you serve it you spoon the golden oil over the fish with a squeeze of lemon. Perfection. You could equally spoon some of this golden oil on say this salmon atop salad greens, or boiled potatoes, or a rice bowl or what have you.
Basically this is a piece of poached salmon in a can. You can simply put it on a plate and you are done. Or on top of a salad or greens or a protein bowl…. Mashed up into an avocado with a little mayo and lemon. Voila, you have a delicious healthy meal with almost no effort. This salmon is wonderful as-is right out of the can. Try it on toast, or a toasted bagel, or on crackers. I found this is a perfect match with TJ’s great Norwegian CRISPBREAD for a Scandinavian style open faced sandwich.
This salmon is especially perfect for summertime heat or whenever you don’t feel like cooking. Mix a bit of mayo and lemon juice into this for lovely perfect salmon salad. The other night I didn’t feel like cooking. I found I had a nice ripe avocado I needed to use, so I just mixed a can of this salmon with a little mayo, lemon juice and some Peri-Peri sauce and spooned that into an avocado.
Avocado Stuffed with Salmon
I ate this lovely avocado stuffed with salmon for dinner. It took me minutes to make and was so yummy.
RECIPE IDEA – Japanese Salmon Rice Bowl: I make this all the time. Put some fresh cooked rice in a bowl (if you have it, short grain) Now top it with this salmon, which you flaked up. Drizzle some of the Golden Oil over things. Sprinkle on a TJ’s Furikake seaweed seasoning and chopped scallions. Mix gently. YUM. Dinner! Optional: a sprinkle of Soy Sauce and a sprinkle of Toasted Sesame Oil. Maybe slices of avocado and cucumbers?
Seaweed Hand Rolls with Salmon and Cucumber
One serving contains 190 calories and a whopping 21 grams of protein. The 5 oz can has about 3.6 oz of drained salmon. It’s $3.69. Product of Chile. Great pantry item. I would gladly buy it again.
Can one put this away in your larder for a year or two to improve with age like the do in Spain? (canned fish improves with age like wine*) *Spain and Portugal have some bodegas which specialize in tinned fish and seafood which they keep for a year or two or three… Believe it or not the cans of fish improve with age, just like wine. Search for a video of the late, great Tony Bourdain visiting one of the most famous of these bodegas in Spain, eating cans of seafood and loving every bite…. EL ESPINALER
Wait a second… You want me to eat those yucky looking fishies?
Don’t click away in disgust.
There are a so many reasons for you to add sardines to your diet, if you aren’t eating them already. If you think sardines look yucky, read about all the health benefits they have. They are one of the healthiest foods you could eat and come with a TON of health benefits. And they are pretty cheap! At least at Trader Joe’s.
Sardines are not just good for you, they are one of the healthiest fish you can eat. Into Protein? A can of sardines is loaded with protein (21 grams) and they are a terrific source of calcium (the regular ones with bones, not the boneless/skinless). Women especially need to get lots of calcium.
Sardines also provide heart-healthy Omega-3’s that may help with reducing inflammation, improving cognition and more. Sardines have the lowest levels of mercury of any fish.
Are they farmed? No way. All sardines are WILD caught and they are plentiful in the oceans. So sardines are a highly sustainable fish, unlike many fishes that we like to eat. And they are cheap, they are probably the least costly fish you can buy. So lots of benefits.
But not only are sardines healthy to eat, they are DELICIOUS. Europeans love them, and eat lots of sardines. While this may not be the case here in the U.S, you should change that by adding them to your diet if you don’t already.
Trader Joe’s sells at least three varieties of canned sardines. My favorite ones are the SMOKED SARDINES IN OLIVE OIL (purple can). One can gives you a whopping 21 grams of protein. Plus Calcium and Omega’3. I probably eat a can for lunch at least once a week.
SERVING SUGGESTION: Take out the sardines, put them into a dish, and mash them up with a fork. Add 1 large teaspoon of mayonnaise, a squeeze of fresh lemon (1/4 lemon?), and a nice grind of fresh black pepper. If you like hot sauce, add a bit. (optional, chopped parsley or scallions) Mix the mixture up well. You can spread the mashed sardines on your favorite crackers, or some freshly toasted bread with a little butter. This will go great on the Scandinavian kind of flatbread (open sandwich) or on some warm Lavash. Enjoy!
Trader Joe’s carries a few varieties of sardines. My favorite? I recommend the sardines in the purple can (“in olive oil smoke flavor”). They are probably my favorite of all TJ’s sardines.
But if you can’t bear the sardines with skin (which by the way contain the most calcium due to the soft edible bones, so soft you won’t notice them) If that is beyond your ability, then get the skinless boneless ones (grey can). They could be a good starting point if you are squeamish, however when you mash up sardines, frankly they almost look like tuna fish.
I recommend the lightly smoked sardines (in the purple can) as the tastiest sardines Trader Joe’s sells. You can even sauté potatoes in the left over oil in the can which will make a delicious potato dish.
By the way, the bones? They are so soft when cooked you probably won’t notice anything.
Country of origin: Portugal (purple can), Canada (blue), Morocco (grey)
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