Alaskan Pink Salmon - 6 oz
Cadia
$3.99
Below are the available bulk discount rates for each individual item when you purchase a certain amount
- Buy 2 - 11 and get 2% off
- Buy 12 - 23 and get 4% off
- Buy 24 or above and get 8% off
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Cadia
Alaskan Pink Salmon - 6 oz
Cadia Everyday's Alaskan Pink Salmon is canned with only three ingredients — pink salmon, spring water, and sea salt — wild-caught in the cold Alaskan waters this species calls home. No farming, no fillers, no shortcuts: just the fish, caught by small-boat fisheries and packed the same season it's harvested. Like every Cadia product, it's available exclusively through the independent neighborhood grocers that keep hometown food dollars circulating close to home.
- Flakes easily into salmon cakes, folds into pasta or grain bowls, or eats straight from the can as a fast, protein-forward snack.
- Wild-caught in sustainably managed Alaskan fisheries — never pen-raised, never fed an aquaculture diet.
- Kosher-certified and made with non-GMO ingredients, fitting easily into paleo, Whole30, and gluten-free routines.
Cadia Everyday's Wild Alaskan Pink Salmon starts its life in the glacial rivers of the North Pacific and is caught wild by small-boat fisheries operating under strict, sustainably managed harvest limits — the same cold-water habitat that gives this canned wild salmon its firm texture and clean flavor.
Each 6 oz can holds just three ingredients: pink salmon, spring water, and sea salt. No preservatives, no smoke flavoring, no binders — the fish is the product. It's Kosher-certified and made with non-GMO ingredients, giving label-readers a canned protein they don't have to second-guess. With no carbs or fillers in the can, it's a naturally keto-, paleo-, and carnivore-friendly protein that fits cleanly into low-carb and whole-food eating patterns.
Like all salmon, pink salmon is naturally rich in omega-3 fatty acids, the kind of fat your body doesn't produce on its own. It's a straightforward way to add a marine omega-3 source to a weekly routine without cooking a fresh fillet.
Flake it into salmon cakes with a squeeze of lemon, toss it over greens with olive oil and dill, or stir it into a bowl of pasta for a five-minute dinner. Because the can holds no filler ingredients, it also works well straight out of the can with crackers or on a bed of rice.
Shelf-stable in the pantry until opened. Once opened, transfer to a non-metallic container, refrigerate, and use within 2 days.
Ingredients: Pink Salmon, Spring Water, and Sea Salt.
Common Questions
How does wild-caught pink salmon compare nutritionally to farmed Atlantic salmon?
A 5-ounce drained portion of wild pink salmon runs about 130-150 calories, 30-34 grams of protein, and 3-5 grams of fat, most of it long-chain omega-3s. Farmed Atlantic salmon of the same weight typically has more total fat, often 12-18 grams, because farmed fish are raised on calorie-dense pelleted feed rather than foraging on krill, herring, and other small fish in open water. That feed difference also shifts the fat profile: wild salmon tends to run an omega-6 to omega-3 ratio closer to 1-to-5 in favor of omega-3s, while farmed salmon fed soy- and corn-based oils often sits closer to 1-to-1. So while farmed salmon isn't nutritionally poor, wild pink salmon delivers a leaner protein source with a fattyacid balance that more closely reflects a natural marine diet.
What does the omega-3 content actually do, and how much is in one can?
A 5-ounce drained portion of this canned salmon provides roughly 1,000-1,500 milligrams of combined EPA and DHA, the two long-chain omega-3 fatty acids most studied for cardiovascular and cognitive effects. EPA works partly by competing with arachidonic acid in cell membranes, which reduces production of pro-inflammatory eicosanoids, while DHA is a structural component of neural and retinal cell membranes. The American Heart Association generally recommends 250-500 milligrams of combined EPA/DHA daily for general health, so one can covers that range in a single serving without any added oils or supplements. Because your body cannot synthesize EPA and DHA on its own in meaningful amounts, getting them from a whole-food source like this is one of the more direct ways to hit that target.
Does this fit keto, paleo, or carnivore eating patterns?
Yes, on all three. Per 5-ounce drained serving, you're looking at zero grams of carbohydrate, around 30-34 grams of protein, and 3-5 grams of fat, which fits cleanly into keto macros where fat typically needs to come from an added source like oil or mayonnaise if you want a higher fat ratio. For paleo, the ingredient list of just salmon, water, and sea salt meets the standard of avoiding processed additives, grains, and refined sugar. For carnivore or strict animal-based protocols, the absence of plant-derived ingredients or fillers makes it a straightforward inclusion, and the natural bones typically present in canned pink salmon add a meaningful calcium source, often 150-200 milligrams per can, which is unusual for an animal protein.
What dishes can this replace ground beef or pork in?
Canned pink salmon works as a direct swap for ground beef in patties, meatballs, or a quick hash: use it in place of raw ground meat in a salmon cake recipe, binding with an egg and almond flour or breadcrumbs, and pan-fry for about 3-4 minutes per side since the fish is already fully cooked and just needs to heat through and set. It also substitutes well for pulled pork or shredded chicken in tacos, sandwiches, or salads, since the flake texture holds up to sauces and doesn't need the low-and-slow cooking time that raw pork shoulder requires. In pasta dishes where you'd normally brown ground beef for a ragu, stir the salmon in at the very end instead of simmering it, since extended heat will dry out an already-cooked product. The main cooking adaptation across all these swaps is reducing heat time, since you're reheating rather than cooking from raw.
How can I verify the wild-caught and organic claims on the label?
The Kosher certification and non-GMO claim are backed by third-party certifying agencies whose marks appear on the can, and you can look up the certifying body's name printed near the logo to confirm registration status. Wild-caught fish generally cannot carry the standard USDA Organic seal in the U.S. because no domestic organic standard currently exists for wild capture fisheries, so an organic certification on a wild product typically follows an international wild-fish organic standard that verifies sustainable stock levels, traceable chain of custody from vessel to can, and no synthetic additives introduced during processing. If you want to confirm sourcing specifics, Alaska's salmon fisheries are managed under the state's constitutionally mandated sustainable-yield system, and harvest data for pink salmon runs is publicly reported by the Alaska Department of Fish and Game each season. Cross-referencing the certification mark on the can with the issuing body's public registry is the most direct way to confirm the claims independent of the label itself.
Why does this product only have three ingredients, and does that affect texture or shelf life?
Pink salmon, spring water, and sea salt is the minimum needed to can and preserve the fish safely, since the canning process itself, sealing the fish in an airtight container and heat-processing it, is what provides shelf stability rather than any added preservative. This means there's no added oil, smoke flavoring, or vegetable broth diluting the product, so what you taste is closer to the fish itself, sometimes with a firmer, flakier texture than salmon canned in oil or sauce. The tradeoff is that once opened, it has less inherent moisture protection than an oil-packed can, which is why it needs refrigeration in a non-metallic container and use within 2 days rather than sitting longer in the fridge. Skin and soft bones are typically left intact in this style of canning, which is standard for pink salmon and contributes the calcium content mentioned in the nutrition profile.
Each 6 oz can holds just three ingredients: pink salmon, spring water, and sea salt. No preservatives, no smoke flavoring, no binders — the fish is the product. It's Kosher-certified and made with non-GMO ingredients, giving label-readers a canned protein they don't have to second-guess. With no carbs or fillers in the can, it's a naturally keto-, paleo-, and carnivore-friendly protein that fits cleanly into low-carb and whole-food eating patterns.
Like all salmon, pink salmon is naturally rich in omega-3 fatty acids, the kind of fat your body doesn't produce on its own. It's a straightforward way to add a marine omega-3 source to a weekly routine without cooking a fresh fillet.
Flake it into salmon cakes with a squeeze of lemon, toss it over greens with olive oil and dill, or stir it into a bowl of pasta for a five-minute dinner. Because the can holds no filler ingredients, it also works well straight out of the can with crackers or on a bed of rice.
Shelf-stable in the pantry until opened. Once opened, transfer to a non-metallic container, refrigerate, and use within 2 days.
Ingredients: Pink Salmon, Spring Water, and Sea Salt.
Common Questions
How does wild-caught pink salmon compare nutritionally to farmed Atlantic salmon?
A 5-ounce drained portion of wild pink salmon runs about 130-150 calories, 30-34 grams of protein, and 3-5 grams of fat, most of it long-chain omega-3s. Farmed Atlantic salmon of the same weight typically has more total fat, often 12-18 grams, because farmed fish are raised on calorie-dense pelleted feed rather than foraging on krill, herring, and other small fish in open water. That feed difference also shifts the fat profile: wild salmon tends to run an omega-6 to omega-3 ratio closer to 1-to-5 in favor of omega-3s, while farmed salmon fed soy- and corn-based oils often sits closer to 1-to-1. So while farmed salmon isn't nutritionally poor, wild pink salmon delivers a leaner protein source with a fattyacid balance that more closely reflects a natural marine diet.
What does the omega-3 content actually do, and how much is in one can?
A 5-ounce drained portion of this canned salmon provides roughly 1,000-1,500 milligrams of combined EPA and DHA, the two long-chain omega-3 fatty acids most studied for cardiovascular and cognitive effects. EPA works partly by competing with arachidonic acid in cell membranes, which reduces production of pro-inflammatory eicosanoids, while DHA is a structural component of neural and retinal cell membranes. The American Heart Association generally recommends 250-500 milligrams of combined EPA/DHA daily for general health, so one can covers that range in a single serving without any added oils or supplements. Because your body cannot synthesize EPA and DHA on its own in meaningful amounts, getting them from a whole-food source like this is one of the more direct ways to hit that target.
Does this fit keto, paleo, or carnivore eating patterns?
Yes, on all three. Per 5-ounce drained serving, you're looking at zero grams of carbohydrate, around 30-34 grams of protein, and 3-5 grams of fat, which fits cleanly into keto macros where fat typically needs to come from an added source like oil or mayonnaise if you want a higher fat ratio. For paleo, the ingredient list of just salmon, water, and sea salt meets the standard of avoiding processed additives, grains, and refined sugar. For carnivore or strict animal-based protocols, the absence of plant-derived ingredients or fillers makes it a straightforward inclusion, and the natural bones typically present in canned pink salmon add a meaningful calcium source, often 150-200 milligrams per can, which is unusual for an animal protein.
What dishes can this replace ground beef or pork in?
Canned pink salmon works as a direct swap for ground beef in patties, meatballs, or a quick hash: use it in place of raw ground meat in a salmon cake recipe, binding with an egg and almond flour or breadcrumbs, and pan-fry for about 3-4 minutes per side since the fish is already fully cooked and just needs to heat through and set. It also substitutes well for pulled pork or shredded chicken in tacos, sandwiches, or salads, since the flake texture holds up to sauces and doesn't need the low-and-slow cooking time that raw pork shoulder requires. In pasta dishes where you'd normally brown ground beef for a ragu, stir the salmon in at the very end instead of simmering it, since extended heat will dry out an already-cooked product. The main cooking adaptation across all these swaps is reducing heat time, since you're reheating rather than cooking from raw.
How can I verify the wild-caught and organic claims on the label?
The Kosher certification and non-GMO claim are backed by third-party certifying agencies whose marks appear on the can, and you can look up the certifying body's name printed near the logo to confirm registration status. Wild-caught fish generally cannot carry the standard USDA Organic seal in the U.S. because no domestic organic standard currently exists for wild capture fisheries, so an organic certification on a wild product typically follows an international wild-fish organic standard that verifies sustainable stock levels, traceable chain of custody from vessel to can, and no synthetic additives introduced during processing. If you want to confirm sourcing specifics, Alaska's salmon fisheries are managed under the state's constitutionally mandated sustainable-yield system, and harvest data for pink salmon runs is publicly reported by the Alaska Department of Fish and Game each season. Cross-referencing the certification mark on the can with the issuing body's public registry is the most direct way to confirm the claims independent of the label itself.
Why does this product only have three ingredients, and does that affect texture or shelf life?
Pink salmon, spring water, and sea salt is the minimum needed to can and preserve the fish safely, since the canning process itself, sealing the fish in an airtight container and heat-processing it, is what provides shelf stability rather than any added preservative. This means there's no added oil, smoke flavoring, or vegetable broth diluting the product, so what you taste is closer to the fish itself, sometimes with a firmer, flakier texture than salmon canned in oil or sauce. The tradeoff is that once opened, it has less inherent moisture protection than an oil-packed can, which is why it needs refrigeration in a non-metallic container and use within 2 days rather than sitting longer in the fridge. Skin and soft bones are typically left intact in this style of canning, which is standard for pink salmon and contributes the calcium content mentioned in the nutrition profile.
- __Storage_Location:
- Dry
- __Volume:
- 330
- __Owner:
- TCFarm
- __badge:
- Wild-Caught
