Unsalted 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
Unsalted Alaskan Pink Salmon - 6 oz
Straight from the cold, wild waters of Alaska, this pink salmon carries nothing but the fish itself and a splash of spring water — no salt, no fillers, no shortcuts taken in the can. Find it exclusively at your neighborhood independent grocer, where Cadia Everyday keeps honest, sustainably sourced staples within reach for every household in the community.
- Flakes easily into salads, sandwiches, salmon cakes, or pasta for a fast, protein-forward addition to any meal
- Wild-caught in Alaska's tightly managed salmon fisheries — never farmed, never fed, never dyed
- Kosher-certified and made with non-GMO ingredients, just pink salmon and spring water
Cadia Everyday's Unsalted Alaskan Pink Salmon keeps things simple: wild pink salmon, packed with spring water, nothing else added. No salt means the salmon's own natural sweetness comes through instead of getting buried under sodium - a difference people who normally skip seafood tend to notice right away.
Each can holds wild-caught Alaskan pink salmon, a species that by law cannot be farmed in Alaska's state waters, so every bite comes from fish that lived and fed in the open ocean rather than a net pen. Like all salmon, it's a natural source of the omega-3 fatty acids EPA and DHA, alongside a lean, high-protein profile - no fillers, no starches, no flavor enhancers standing in the way.
Flake this canned wild salmon straight into a green salad, fold it into pasta with olive oil and lemon, layer it onto a sandwich, or bind it with an egg for quick salmon cakes. Because it's unsalted, you control the seasoning entirely, which makes it a flexible pantry staple for low-sodium cooking.
Suitable for kosher and non-GMO-conscious kitchens, and easy to fit into keto, paleo, or Whole30 meal plans since it's just fish and water. Shelf-stable until opened - once you crack the lid, transfer any leftovers to a non-metallic container, refrigerate, and use within 2 days.
Ingredients: Pink Salmon and Spring Water.
Common Questions
How does this compare nutritionally to a typical canned salmon or farmed salmon fillet?
A 3-ounce serving of wild pink salmon like this one runs about 90-100 calories, 17-20 grams of protein, and 3-4 grams of fat, with essentially zero carbohydrates. Because nothing but spring water is added, sodium sits naturally around 50-75 milligrams per serving, compared to 400-800 milligrams in a typical salted canned salmon. Farmed Atlantic salmon, by contrast, usually carries more total fat per serving (often 10-15 grams) because pen-raised fish are fed calorie-dense grain and soy-based feed, which also shifts the omega-6 to omega-3 ratio in a less favorable direction. Wild pink salmon's leaner profile means you're getting a higher percentage of calories from protein rather than added fat.
What does the science say about the omega-3s in wild salmon versus farmed?
Wild pink salmon gets its EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) from feeding on marine algae and small crustaceans in the open ocean, which is the natural base of the omega-3 food chain. EPA and DHA are the two long-chain omega-3s most studied for reducing triglycerides and supporting cardiovascular and cognitive function, and wild-caught fish tend to convert a higher share of dietary intake into these forms because of their varied, algae-rich diet. Farm-raised salmon fed commercial grain-and-soy pellets typically show a higher omega-6 to omega-3 ratio, since terrestrial crops are rich in omega-6 linoleic acid rather than the marine fatty acids fish get from natural foraging. This doesn't make farmed salmon nutritionally worthless, but it does mean the omega-3 density and ratio can vary more depending on what the fish was fed rather than what it caught on its own.
Does this fit into keto, paleo, or carnivore eating plans?
Yes, on all three counts. Per 3-ounce serving you're looking at roughly 0 grams of carbohydrate, 17-20 grams of protein, and 3-4 grams of fat, which fits cleanly into keto macros without needing to track net carbs. For paleo, the ingredient list of just pink salmon and spring water avoids the additives, sugars, and preservatives that paleo protocols typically exclude. For carnivore, it's straightforward animal protein with no plant-derived ingredients, seasoning, or oils mixed in, so it works as a base protein without violating strict carnivore rules around added ingredients.
Can I use this in place of ground beef, chicken, or tuna in recipes?
It substitutes well for canned tuna in classic dishes like tuna salad, tuna melts, or pasta salad, and the unsalted base actually gives you more control over final seasoning than a pre-salted tuna would. For salmon cakes or patties, bind about one can with an egg and a binder of choice, then pan-sear 3-4 minutes per side, similar timing to a standard crab or salmon cake. It can stand in for shredded chicken in salads or grain bowls, though it's flakier in texture, so it works best folded in gently rather than diced. It's not a direct swap for ground beef in something like a burger or meatloaf because the texture and fat content are too different, but it works well as a lighter protein alternative in dishes built around flaked or shredded fish.
How can I verify the wild-caught and organic claims on this product?
The wild-caught claim is backed by a structural fact rather than just labeling: Alaska has prohibited finfish aquaculture in state waters since 1990, meaning any salmon harvested there is legally required to be wild-caught, not farmed. The USDA Organic seal on the can means the product has been certified by a USDA-accredited certifying agent to meet organic handling standards, which for wild seafood mainly governs processing and handling rather than farming inputs, since there's no feed or fertilizer involved with wild fish. The Non-GMO and Kosher marks are third-party verified as well, and all of these certifications are checkable through the USDA Organic Integrity Database if you want to confirm the certifying body directly. Because the ingredient list is limited to pink salmon and spring water, there's also very little formulation complexity for a certifier to have to verify in the first place.
Why choose an unsalted version instead of the standard salted canned salmon?
Removing salt does two things: it drops sodium from the 400-800 milligram range typical of salted canned salmon down to roughly 50-75 milligrams per serving, which comes entirely from the fish itself rather than an added cure. It also changes the flavor profile noticeably, since salt is a strong flavor masker and its absence lets the salmon's natural sweetness and mineral notes come through more clearly. This matters most for people managing sodium intake for blood pressure or kidney-related reasons, or for anyone building a recipe where they want to control salt levels precisely rather than working around a pre-salted base. It's also useful in recipes with other salty components, like capers, olives, or cured meats, where a pre-salted fish would push the dish over the edge on sodium.
Each can holds wild-caught Alaskan pink salmon, a species that by law cannot be farmed in Alaska's state waters, so every bite comes from fish that lived and fed in the open ocean rather than a net pen. Like all salmon, it's a natural source of the omega-3 fatty acids EPA and DHA, alongside a lean, high-protein profile - no fillers, no starches, no flavor enhancers standing in the way.
Flake this canned wild salmon straight into a green salad, fold it into pasta with olive oil and lemon, layer it onto a sandwich, or bind it with an egg for quick salmon cakes. Because it's unsalted, you control the seasoning entirely, which makes it a flexible pantry staple for low-sodium cooking.
Suitable for kosher and non-GMO-conscious kitchens, and easy to fit into keto, paleo, or Whole30 meal plans since it's just fish and water. Shelf-stable until opened - once you crack the lid, transfer any leftovers to a non-metallic container, refrigerate, and use within 2 days.
Ingredients: Pink Salmon and Spring Water.
Common Questions
How does this compare nutritionally to a typical canned salmon or farmed salmon fillet?
A 3-ounce serving of wild pink salmon like this one runs about 90-100 calories, 17-20 grams of protein, and 3-4 grams of fat, with essentially zero carbohydrates. Because nothing but spring water is added, sodium sits naturally around 50-75 milligrams per serving, compared to 400-800 milligrams in a typical salted canned salmon. Farmed Atlantic salmon, by contrast, usually carries more total fat per serving (often 10-15 grams) because pen-raised fish are fed calorie-dense grain and soy-based feed, which also shifts the omega-6 to omega-3 ratio in a less favorable direction. Wild pink salmon's leaner profile means you're getting a higher percentage of calories from protein rather than added fat.
What does the science say about the omega-3s in wild salmon versus farmed?
Wild pink salmon gets its EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) from feeding on marine algae and small crustaceans in the open ocean, which is the natural base of the omega-3 food chain. EPA and DHA are the two long-chain omega-3s most studied for reducing triglycerides and supporting cardiovascular and cognitive function, and wild-caught fish tend to convert a higher share of dietary intake into these forms because of their varied, algae-rich diet. Farm-raised salmon fed commercial grain-and-soy pellets typically show a higher omega-6 to omega-3 ratio, since terrestrial crops are rich in omega-6 linoleic acid rather than the marine fatty acids fish get from natural foraging. This doesn't make farmed salmon nutritionally worthless, but it does mean the omega-3 density and ratio can vary more depending on what the fish was fed rather than what it caught on its own.
Does this fit into keto, paleo, or carnivore eating plans?
Yes, on all three counts. Per 3-ounce serving you're looking at roughly 0 grams of carbohydrate, 17-20 grams of protein, and 3-4 grams of fat, which fits cleanly into keto macros without needing to track net carbs. For paleo, the ingredient list of just pink salmon and spring water avoids the additives, sugars, and preservatives that paleo protocols typically exclude. For carnivore, it's straightforward animal protein with no plant-derived ingredients, seasoning, or oils mixed in, so it works as a base protein without violating strict carnivore rules around added ingredients.
Can I use this in place of ground beef, chicken, or tuna in recipes?
It substitutes well for canned tuna in classic dishes like tuna salad, tuna melts, or pasta salad, and the unsalted base actually gives you more control over final seasoning than a pre-salted tuna would. For salmon cakes or patties, bind about one can with an egg and a binder of choice, then pan-sear 3-4 minutes per side, similar timing to a standard crab or salmon cake. It can stand in for shredded chicken in salads or grain bowls, though it's flakier in texture, so it works best folded in gently rather than diced. It's not a direct swap for ground beef in something like a burger or meatloaf because the texture and fat content are too different, but it works well as a lighter protein alternative in dishes built around flaked or shredded fish.
How can I verify the wild-caught and organic claims on this product?
The wild-caught claim is backed by a structural fact rather than just labeling: Alaska has prohibited finfish aquaculture in state waters since 1990, meaning any salmon harvested there is legally required to be wild-caught, not farmed. The USDA Organic seal on the can means the product has been certified by a USDA-accredited certifying agent to meet organic handling standards, which for wild seafood mainly governs processing and handling rather than farming inputs, since there's no feed or fertilizer involved with wild fish. The Non-GMO and Kosher marks are third-party verified as well, and all of these certifications are checkable through the USDA Organic Integrity Database if you want to confirm the certifying body directly. Because the ingredient list is limited to pink salmon and spring water, there's also very little formulation complexity for a certifier to have to verify in the first place.
Why choose an unsalted version instead of the standard salted canned salmon?
Removing salt does two things: it drops sodium from the 400-800 milligram range typical of salted canned salmon down to roughly 50-75 milligrams per serving, which comes entirely from the fish itself rather than an added cure. It also changes the flavor profile noticeably, since salt is a strong flavor masker and its absence lets the salmon's natural sweetness and mineral notes come through more clearly. This matters most for people managing sodium intake for blood pressure or kidney-related reasons, or for anyone building a recipe where they want to control salt levels precisely rather than working around a pre-salted base. It's also useful in recipes with other salty components, like capers, olives, or cured meats, where a pre-salted fish would push the dish over the edge on sodium.
- __Storage_Location:
- Dry
- __Volume:
- 330
- __Owner:
- TCFarm
- __badge:
- Wild-Caught
