Speaker 1: Tin salmon can be nutritious and affordable as a protein option,
Speaker 1: but are all tin salmon's as good as each other? Hi,
Speaker 1: I'm leanne Ward and I'm Sissy Burrow, and as two
Speaker 1: of Australia's leading dietitians, we bring you the Nutrition Couch
Speaker 1: Product Review, a weekly chat on new products and old
Speaker 1: favorites that you can find in Australian supermarkets. On today's episode, Susie,
Speaker 1: we chat through three different types of tin salmon. We've
Speaker 1: done tin tunea before. We have such a great spots
Speaker 1: with it, we'd come back and do tin salmon and
Speaker 1: some of the pros and cons of these and shout
Speaker 1: out to our recently graduated dietitian Amy, who has helped
Speaker 1: us pull some of these together today. So the first
Speaker 1: one we're going to go through, SUSI is the John
Speaker 1: West Olive Oil blend of salmon. It's a small ninety
Speaker 1: five grand tin two dollars ninety, so not that budget
Speaker 1: friendly for a very small tin. Like it's a single
Speaker 1: served tin two dollars ninety. I must say whenever I
Speaker 1: buy salm, and it's only ever when it's half price,
Speaker 1: and I really stuck up and throw them in the
Speaker 1: back of the pantry. So I never paid full price
Speaker 1: for salmon hot tip, this one being nine five grand serving.
Speaker 1: The nutrition label is relevant when it's trained, so when
Speaker 1: it's drained is about eighty one grams. So we've got
Speaker 1: eight hundred and twenty five kilodules per hundred grams, which
Speaker 1: is just shive of two hundred calories, eighteen point nine
Speaker 1: nearly nineteen grams of protein per hundred grams. Thirteen point
Speaker 1: six grams of fat are the majority of that is
Speaker 1: healthy fats, and one point nine grams of that saturated.
Speaker 1: It's just a dat jay in the label, which I
Speaker 1: think is good to carbs and sugar as we would
Speaker 1: expect less than one gram dietary fiber as we would
Speaker 1: expect zero, and sodium three hundred and fifty milligrams, so
Speaker 1: there's a bit of added salt in here. And we
Speaker 1: look through the ingredient list, we've got pink salmon at
Speaker 1: sixty percent, followed by water, followed by eleven percent olive oil,
Speaker 1: sunflower oil as well, some salt and some natural color
Speaker 1: from paprika, which is interesting. They're making the salmon even pinker.
Speaker 2: Wow, sixty you're not getting much salmon in there, just
Speaker 2: over half of the tin.
Speaker 1: I know, I don't. I don't love it, and I
Speaker 1: think a lot of people would pick that up with
Speaker 1: olive oil being an olive oil blend, thinking that's a good,
Speaker 1: healthy type of oil. I know a lot of my
Speaker 1: clients are really opposed to the you know, the salmon's
Speaker 1: and the tunas in spring water. They want a little
Speaker 1: bit of flavor in there. So I don't mind some
Speaker 1: of the ones in olive oil. But you know, you know,
Speaker 1: getting as you said, sixty percent of the ten salmon,
Speaker 1: you're paying for quite a lot of water. If sixty
Speaker 1: percent salmon eleven percent olive oil, you got to assume
Speaker 1: at least twenty percent water in there. But it's got
Speaker 1: a decent amount of protein, I guess, you know, nearly
Speaker 1: nineteen grams per serve is not too bad. No, so
Speaker 1: fifteen grams per serve, nineteen grams per one hundred grams,
Speaker 1: so it's still I guess, quite low. Like ideally from
Speaker 1: a fat loss perspective, Susie, you and I are typically
Speaker 1: aiming for twenty to thirty grams per client. So if
Speaker 1: this was the only protein serve in your meal, I
Speaker 1: would say you probably want to bump it up with
Speaker 1: a little something more. So this kind of sits mid
Speaker 1: range to me, Susie, I don't know, like I did.
Speaker 1: There's a couple of things in that ingredient went in there.
Speaker 1: You know, at least sort of eighty ninety percent of
Speaker 1: it's available, and you advertising it as an olive oil,
Speaker 1: but then you're adding sunfly oil in as well. It's
Speaker 1: a little bit of added salt. Which does that really
Speaker 1: need to be there? I'm not sure. In the natural
Speaker 1: color it's coming from papka. There's nothing wrong with paprika,
Speaker 1: but again, do we need to be adding that in?
Speaker 2: Don't know. I love tin salmon. It takes me back
Speaker 2: to when I was a young girl and we used
Speaker 2: to go with my nana to the DJ's Food Caught
Speaker 2: at Bankstown Square and have red salmon sandwiches. It was
Speaker 2: just soapmet And I remember when I went on Fresh
Speaker 2: Cooking back almost twenty years ago with Pete Evans and
Speaker 2: he told me it was like cat food and he would.
Speaker 1: Never use it.
Speaker 2: But I love it.
Speaker 1: And look where Pete Evans is now, and look where
Speaker 1: you are, Susie.
Speaker 2: Here you go. I love it and I love the
Speaker 2: red one, which is even more expensive than these some
Speaker 2: of the ones we picked today. I think this is
Speaker 2: a terrible product, and I think you've been kind to it.
Speaker 2: I wouldn't give it any more than a five or
Speaker 2: six out of ten because there's hardly any salmon in there,
Speaker 2: and the America three is are actually really low, much
Speaker 2: much lower than fresh filets.
Speaker 1: And you're paying for it too, like you're paying two
Speaker 1: ninety for a small tin. They don't miss you.
Speaker 2: Yeah, exactly, it's quite expensive, and it's a blend of
Speaker 2: olive oil and other crap oil, and the Amega three
Speaker 2: is actually quite low in it, so I think, and
Speaker 2: the price three bucks for that tiny tin, I'm really disappointed.
Speaker 1: And also made in Thailand.
Speaker 2: Yeah, so I actually think there are much better varieties
Speaker 2: out there. And as I said, I normally buy red myself,
Speaker 2: so I haven't been really across these, so this is
Speaker 2: really eye opening for me. But I think that's really
Speaker 2: disappointing from John West too. Usually do a great red salmon,
Speaker 2: I must say, But yeah, I wouldn't time recommend or
Speaker 2: give it any much. I shouldn't be putting color back
Speaker 2: in now, I will say, Leanne, you have to put
Speaker 2: a bit of salt in the salmon, or it tastes shocking,
Speaker 2: So you would expect salt in a tin salmon. That
Speaker 2: is one thing. It's not overly high for tin fish
Speaker 2: because otherwise it tastes pretty blah. But yeah, sixty percent
Speaker 2: is way poor, so very underwhelming.
Speaker 1: I must say I'm not the best judge of tin
Speaker 1: salmon because I don't need to eat tin tuna. The
Speaker 1: funny thing is, I can't get past the taste. I
Speaker 1: have a lot of clients to say I won't touch tuna,
Speaker 1: but I'll eat tin salmon. I'm the opposite. I won't
Speaker 1: touch tin salmon. I love salmon, It's one of my
Speaker 1: favorite foods in the world, but it has to be
Speaker 1: a fresh billet. I really can't eat tin salmon. I
Speaker 1: can do, you know, the nice smoked salmon and the
Speaker 1: cold the cold smoked salmon as well, and the wood
Speaker 1: smoked one. But I can't do tin salmon. So I
Speaker 1: wouldn't even realize. That's why they at salt.
Speaker 2: Yeah, you're not alone. I have a lot of people
Speaker 2: who won't eat harel, eat tuna and just won't eat
Speaker 2: tin salmon, so it's quite a personal thing.
Speaker 1: Yeah, whether you like it or not. Yeah, all right.
Speaker 1: And then the second one we've got today is the
Speaker 1: wool West salmon in spring water. So, as I mentioned,
Speaker 1: I had a lord, I have a hard time confusing
Speaker 1: clients to eat either tunea or salmon in spring water.
Speaker 1: But I think we picked it today because I think
Speaker 1: it's got some interesting talking points. So it's a dollar forty,
Speaker 1: So from a price perspective, a dollar forty for a
Speaker 1: small ninety five grand tin. You know, we're tween half price. Like,
Speaker 1: it's pretty good. So per hundred grams, three hundred and
Speaker 1: sixty eight kilo jills or sort of eighty eight calories,
Speaker 1: So this is less than half the amount of calories
Speaker 1: in the John West pland because it's in water, not
Speaker 1: in oil, it's got seventeen point nine grams of protein
Speaker 1: per one hundred grams, one point five grams of fat,
Speaker 1: five hundred and seventy seven milligrams of amiga three, So
Speaker 1: more protein, more amigas. One would naturally assume that it
Speaker 1: probably has more salmon in it as well. Sousic it,
Speaker 1: we'll get to that carbohydrate zero point five grams best
Speaker 1: basically nothing soum two hundred and fifteen, which, as you mentioned,
Speaker 1: is fine, it's not an overly large amount. And they
Speaker 1: listed calcium as well, which I think is good and interesting.
Speaker 1: Per one hundred grams, there's two hundred and thirty milligrams,
Speaker 1: so that's it. That's a significant amount. That's high than
Speaker 1: some of our plant based milk's out there, which is nice.
Speaker 1: And then ingredient wise, we've only got three. We've got
Speaker 1: pink salmon at sixty one percent, so again not overly high,
Speaker 1: but there were thirty eight percent spring water and some salt,
Speaker 1: so a much cleaner ingredient list. But at the same
Speaker 1: time we're still only looking at sixty percent salmon, but
Speaker 1: at least you're paying half price for the sixty percent salmon.
Speaker 1: Unluck the John West one, well, it's.
Speaker 2: Interesting that it's got so much more omega three in it,
Speaker 2: and it would be argue, so it's a better up. Well,
Speaker 2: they're saying it's in a wild Alaskan salmon, so I'm
Speaker 2: assuming that is possibly. Wow, the omega threes are higher
Speaker 2: in that product.
Speaker 1: And the protein amount is higher as well.
Speaker 2: I love how they list the calcium. Calcium is great,
Speaker 2: so if you do like tin salmon, it's a great
Speaker 2: way to bump your natural intake of calcium up. We've
Speaker 2: got to include those little bones, but they're really easy
Speaker 2: to eat if you mash them in, And yeah, it
Speaker 2: makes it nutritionally a very strong product and natural source
Speaker 2: of calcium. But yeah, I just think at half the price,
Speaker 2: even though it's only sixty percent, they're only putting some
Speaker 2: water in there, and you're getting a really nice dose
Speaker 2: of Amiga threes for you know, what is it? A
Speaker 2: dollar fifty something? Really cheap. So I love it. I
Speaker 2: think if you like tin salmon, and I also like
Speaker 2: them in a kichhe like eggs and even a bit
Speaker 2: of cream and some pink or red salmon, delicious. But
Speaker 2: again I might be out there on my own in
Speaker 2: terms of enjoying the salmon. But if you like it
Speaker 2: a very budget friendly choice to add to your jacket
Speaker 2: potato or in a ki shaw as like a similar
Speaker 2: like a tuna MORNEI delicious.
Speaker 1: I make it for me even though I don't like it.
Speaker 1: I make it for her. I make little salmon patties,
Speaker 1: so I'll grate up some carrot and some zucchini, chop
Speaker 1: up some mushrooms and onion, put it in with a
Speaker 1: little bit of flour, cheese and a little bit of
Speaker 1: just a couple of eggs and a dash of milk
Speaker 1: and make them into little patties and either pan further
Speaker 1: than or throw them into the air fry. Then I
Speaker 1: just freeze whatever leftovers I have and I just bring
Speaker 1: them out and warm them up. When you know I
Speaker 1: need a quick and easy meal for her and she
Speaker 1: goes for them, I'd say sixty seventy percent of the
Speaker 1: time when she's not having a fussy day.
Speaker 2: Yeah, I've got a great salmon sweet potato patty recipe
Speaker 2: actually that a lot of people like, so, yeah, really
Speaker 2: budget friendly at this point in time when food is
Speaker 2: so expensive and you may not be able to include
Speaker 2: smoke or fresh salmon filets in your budget. If you do,
Speaker 2: like salmon patty is a really smart choice for a
Speaker 2: budget friendly meal which is rich and a mega threes
Speaker 2: of course for families.
Speaker 1: Absolutely and good to throw into something like a homemade
Speaker 1: poke bowl as well. If you've got a bit of
Speaker 1: rice at a mami, you can throw some salads in there,
Speaker 1: like some carrots and some cucumbers, a little bit of
Speaker 1: you know, chop up some norriy sheets and sesame seeds
Speaker 1: and a bit of mao on top. Again budget friendly,
Speaker 1: really healthy, you know, quite nourishing lunch or dinner meal
Speaker 1: as well. And then lastly, Susie, this one excites me.
Speaker 1: So it's the cold big salmon. So it's four dollars seventy,
Speaker 1: but it's a big, it's a big, it's almost a can.
Speaker 1: So it's four hundred and fifteen gram so, you know,
Speaker 1: three times the size of the other one. There's four
Speaker 1: servings per pack, and one serving is eighty four grams,
Speaker 1: but we'll do per one hundred grams, so it's on
Speaker 1: comparison to the other ones. So it's four dollars seventy.
Speaker 1: But that's actually a lot cheaper than the other tins
Speaker 1: because they were you know, a dollar forty and two
Speaker 1: dollars ninety for just ninety five grams. This is four
Speaker 1: hundred and fifteen grams of four seventy, so much more
Speaker 1: budget friendly. Ber one hundred grams have got five hundred
Speaker 1: and thirty three killer jewels or roughly one thirty calories.
Speaker 1: We've got twenty one grams of protein, so the highest
Speaker 1: amount of protein. Four point eight grams of total fat
Speaker 1: with a lot of that being our healthy unsaturated fats
Speaker 1: that we want, no carbohydrate, no dietary fiber as expected,
Speaker 1: three hundred and sixty milligrams of sodium and two hundred
Speaker 1: and thirty milligrams of calcium. And look at this, SUSI
Speaker 1: look at the ingredient list, ninety nine percent pink salmon
Speaker 1: and salt. Beautif that is exactly what we want to
Speaker 1: be seeing in a nutrition label. Like basically that whole
Speaker 1: tin is salmon, which.
Speaker 2: Is awesome, and it's really quite low sodium as well,
Speaker 2: which gives you an idea that you don't need a
Speaker 2: lot to flavor it up. And look at those beautiful
Speaker 2: DHA seven hundred milligrams almost a gram in one hundred grams.
Speaker 2: So this is really good quality fish. And this is
Speaker 2: actually a product that I would go and buy, having
Speaker 2: now become aware of the price point, which is amazing,
Speaker 2: just four dollars seventy for that huge serve, which would
Speaker 2: feed the entire family within a mixed meal if you're
Speaker 2: making patties or into a kiche, and really good quality.
Speaker 2: So this is a great fish. Now they've really labeled
Speaker 2: it where it's been caught and made in the USA,
Speaker 2: and I just will make a note because when it
Speaker 2: comes to things like salmon, and of course I'm a
Speaker 2: consultant for Tassau, which is a salmon company in Australia
Speaker 2: who farms fresh fish, but particularly when it comes to tinfish.
Speaker 2: First of all, we have to be a little bit
Speaker 2: careful with getting too judgmental about where it's coming from.
Speaker 2: And the reason I say that is that naturally salmon
Speaker 2: is in the largest supply in certain waters of the world,
Speaker 2: So we're never going to have the supply here in
Speaker 2: Australia because our climate environment is not going to be
Speaker 2: able to produce the amounts I think how much tin
Speaker 2: fish around the world is required, so it's never going
Speaker 2: to probably come in those volumes from here. So you know,
Speaker 2: I think we have to we get all on a
Speaker 2: high horse about where food comes from. And yes, of
Speaker 2: course where we can we want to be able to
Speaker 2: have Australian produce, But I wouldn't be concerned that, in
Speaker 2: particular a type of tin salmon was coming from USA
Speaker 2: or Canadian waters because that's basically where that natural product
Speaker 2: is coming from and they have capacity to produce. So
Speaker 2: I'll just make a note on that, because of course
Speaker 2: we get feedback. It's not a strain made or you know,
Speaker 2: we don't have that volume of fish. And I used
Speaker 2: to tin some of the salmon here, but it just
Speaker 2: wasn't feasible in terms of worldwide population and the cost associated.
Speaker 2: So just keep in mind that that is one of
Speaker 2: the reasons that you'll get the best sort of quality
Speaker 2: profile of salmon for tinning coming from those North Atlantic waters.
Speaker 1: I've always thought that America has the best. You know,
Speaker 1: if I lived in someone like Canada or Alaska or something, yeah,
Speaker 1: you wouldn't want to be importing your salmon in from
Speaker 1: running or else. You'd like the stream and catch it
Speaker 1: yourself if you.
Speaker 2: Could, Yeah, exactly, so I wouldn't be concerned about seeing
Speaker 2: that here. And you know, as I said, it gives
Speaker 2: testament to the natural nutritional profile of a product like
Speaker 2: this that naturally it's so much higher in a Mega
Speaker 2: three fats with almost your entire recommended daily intake of
Speaker 2: Amiga three is in a single just one hundred grand,
Speaker 2: very small serve of tin fish. So a great cost
Speaker 2: effective way for people to tick the box and a
Speaker 2: Mega threes, particularly if you struggle getting the fresh fish
Speaker 2: or maybe not even like the fresh fish, so much
Speaker 2: much better to get it in this natural form than
Speaker 2: saying supplement form.
Speaker 1: One hundred percent. So this one is the Calls Pink
Speaker 1: Salmon four hundred and fifteen gram ten the premium wild
Speaker 1: caught pink Salmon one hundred percent. Thumbs up, double tick
Speaker 1: ten out of ten from Nutrition Couch.
Speaker 2: We love it, ten out of ten. We don't give
Speaker 2: ten out of tens very often, but straight away we're
Speaker 2: both ten out of ten. And as I said, this
Speaker 2: is a product I'd actually go and buy now myself,
Speaker 2: knowing how strong it is nutritionally. So great find Amy,
Speaker 2: and congratulations, I'm becoming it Petitian.
Speaker 1: Discradinated and picked up our first job. So very proud
Speaker 1: of you, Amy, And we will say as well, this
Speaker 1: is not sponsored. If we ever do any sponsored segments
Speaker 1: on the Nitition Catch, we are very clear, we are
Speaker 1: full disclosure around that none of these products are sponsored.
Speaker 1: None of these episodes are sponsored unless we clearly say so.
Speaker 1: So this Call's Pink Salmon is honestly the best one
Speaker 1: that we were able to find on the market. So
Speaker 1: you guys are getting all of this advice for free,
Speaker 1: So we'd love if you can go and leaves a
Speaker 1: positive review on my phone in the Apple Purple podcast app,
Speaker 1: give us a shout out and give us some five stars.
Speaker 1: We'd love that feedback from you, but Zuzie, that brings
Speaker 1: us to the end of the Nutrition Couch product review
Speaker 1: and our tin salmon for the week. So as I said,
Speaker 1: we'd love for you to subscribe. Leaves a positive review,
Speaker 1: and we've got a lot of products on our website,
Speaker 1: the nutritioncouch dot com. If you're looking for the recording
Speaker 1: of our live events from last year, or our wonderful
Speaker 1: product guide for the supermarket there online, and coming very
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Speaker 1: new fabulous takeaway guide. If you're a lover of takeaway
Speaker 1: you'll want some quick and easy meals to go to
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Speaker 1: the next episode Catch on Sunday