Are these Chinese canned fish too good to be true?
 

I need vitamin d and omega 3 fats. I still dont trust the radiation levels for fish caught on BC's coast, nor aware of fresh water lake fish being sold locally.

I usually buy New Brunswick sardines, but the quality has gone down. They recently added a 'steaks' cuts version of the same product that I found at Dollarama, which is a little tastier, but still not great.
I tried sardines from Poland from the same store and they were good but I dont trust that countries regulations.
https://i.imgur.com/ekuByKG.jpg


Yesterday I ate Dollarama $1.50 Chinese (claimed wild caught) mackerel and $3 Portuguese sardines from Commercial drive and both were good. But I wonder if anyone has any insight on how contaminated the Chinese version could be since Im looking to switch to that at its incredible price for value.
https://i.imgur.com/Ki21egM.jpg

Top 10 most Vitamin D rich foods
https://www.sciencefocus.com/the-hum...-d-rich-foods/
Salmon and mackerel 100g: 470
https://images.immediate.co.uk/produ...resize=556,370


Tinned sardines 100g: 270
https://images.immediate.co.uk/produ...resize=556,370

Lawl!!!!!

That’s all chuck.

You could just take a supplement

Supplements dont work... even cod liver oil has its problems.
:p
Do tell us where you source your omega 3 and vit d.

Omega 3 from eggs and vitamin d from sunlight and nuts.
Also I eat a shit load of salmon.

Nuts nor the low UV sunlight were getting now give vitamin D... just the salmon.

Fortified omega 3 eggs? Its like taking a pill to get your fats, I dont trust it and it also may fill up your 'fat channels' rather then let real fats get sourced when supplied.

So...you don't trust Polish regulations but do trust Chinese regulations??

Also, if you're gonna quote random snippets, make sure you read the whole article. The remaining 80% of the article which you conveniently left out then says they are fine.

Legit good stuff. Nevermind the malachite green, which has been accused of being carcinogenic...

Classic. Where is my fermented bean curd to go with that shit.
https://lh3.googleusercontent.com/ZM...7EwQeg=s500-no

didn't they ban this in Van? there are alternate ones but not this exact one from a few years ago.

oh god i can just eat bowls and bowls of rice with just the preserved bean curd and the black bean canned fish

There are so expensive now!

T&T sell those sardines can with spicy tomatoes sauce. Heat and pour over rice. :sweetjesus:

https://www.born3.com

Costco


Owned and operated by a good Abbotsford farmer/family. Frank is an awesome guy. His family, too.


Also, Alaskan canned salmon okay for you? They go on sale often.

As for mackerel, buy frozen from Korean places. Norwegian Mackerel is best.

https://seafoodfromnorway.us/learn-m...edia/mackerel/

Canned Mackerel

https://www.google.com/search?q=ligo...oaXad6Um371BM:


They carry them at No Frills. The Made in Japan ones, anyway.


as for baller omega-3, go buy some caviar..............

lol ... doesn't trust bc fish on the other side of the ocean from fukushima... but trusts chinese fish sourced from even closer to fukushima.... :fulloffuck:

Used to eat the born3 eggs but now I stick to the Costco branded organic eggs, just taste better IMO.

There's like this polish canned herring, can't remember the name of it, but was really tasty too hmm haven't had canned fishies in ages

Canned sockeye hasn't tasted good for awhile now, not sure if they're doing something different with it, or my tastes have changed

I like vegetables.

they are freaking great and good

Probably because they don't can BC Wild Sockeye anymore. It's all salmon from Alaska now. Custom canned wild BC Sockeye Salmon is available at specialty stores and at farmers markets, but the really good stuff is no longer available for the masses. I used to work at a fish processing plant and I got to purchase No. 1, export grade canned sockeye salmon. You open up one of those babies and the fish was bright red with lots of orange/red oil floating on top. My favourite parts were the bones, skin, and the fat layer just under the skin. Soy sauce and daikon oroshi (freshly grated radish) over hot steaming rice.......... no words to describe it. Also, sandwich made with drained canned salmon mixed with mayo and relish. Fresh lettuce to keep the fish from soaking into the bread.

My wife's specialty was candied salmon and salmon jerky. To die for. All this was readily available until the wild stocks started to dwindle. Don't get me started on why. My father was a commercial fisherman and he saw it coming years before it happened. It wasn't due to over fishing. It was government ignorance.

this exactly, my elderly neighbour used to give us canned salmon, she worked at a cannery too, and the ones she provided were amazing, she retired when I was still a kid though. But I still enjoyed the canned salmon that I got from the store, until several years ago, where the colour looked more like pink salmon, and the water? was just that...water.

I loved just eating it with a bowl of rice, or making sandwiches, but it doesn't have the same taste anymore. :/

So, where can I get my hands on the good stuff? do I have to go to the states, international airports? whheerrrrreeeeee

Our cannery took custom orders, but a minimum had to be met (minimum as in a lot of fish). It took some time to make sure things were done right and not lost in the shuffle. Things like, can codes, inspections from DFO, dedicating a line to the batch of fish, etc.

Anyway, here's a pace that can do small orders, by the sounds of it. You supply the fish and they process it. I'm not sure how good they are and what kind of rating they have with the DFO, but there they are.

https://www.stjeans.com/sport-fisher...fish-st-jeans/

There are no big canneries left in the Lower Mainland. BC Packers, Cassiar, Ocean's, Canfisco, they're all gone. They're all up north or in Alaska. Jim Pattison Group bought out all the competitors.

If it's too much trouble, can your own. It's really not that hard. My mom used to do it all the time. My father would bring home the best of the best caught sockeye home. So fresh it had rigor mortis and you could sword fight with it, lol. You prepare the fish and jar it like you would jams and preserves. Mason Jars. You just have to be ultra careful to make sure it is sealed properly and cooked at the right temperature and for the right time. Burnt is not good, but undercooked can be a whole lot dangerous - food poisoning of the worst kind.

On a side note Salmonella has nothing to do with salmon, lol. It was discovered by a scientist/biologist named Salmon.