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Are Season® canned fish products Kosher? |
What is the shelf life of Season® canned fish products? |
How many varieties of Sardines are there? |
How do you eat sardines? |
How long are canned and pouched seafood products edible? |
Why are there bones & skin in my can of Salmon? |
How much mercury is in canned tuna? |
What are Omega-3 fatty acids? |
Are tinned sardines and pilchards high in Omega-3 fatty acids? |
I've heard that pregnant women should avoid some types of fish.
Why is this? |
Is there any nutritional difference between wild-caught and farm-raised fish? Is one type better than the other? |
What is a herring? |
Are Season® seafood items wild caught or farm raised? |
Are Season® canned fish products Kosher?
All Season® Sardine, Anchovy, Salmon, Mackerel and Tuna products are certified Kosher under the Orthodox Union. The encircled U that appears on the packaging indicates Kosher certification. back to top |
What is the shelf life of Season® canned fish products?
The shelf life of Season® products can vary depending on whether the product is packed in oil or sauce and the conditions under which the product has been stored. Our products generally have a shelf life of several years. back to top |
How many varieties of Sardines are there?
More than 20 varied species of small fish are sold as sardines worldwide. They are typically available in small, ready-to-use tins, but are also sold fresh. Canned sardines are sold in soy, olive or other oil, fried or smoked, packed in mustard sauce, tomato sauce or even salsa, and may be skinned and boned and sold as fillets, too. back to top |
How do you eat sardines?
Sardines are enjoyed in a variety of ways and lend themselves to a number of delicious preparations. The most popular is the traditional sardine sandwich for lunch, in a salad or right from the can. back to top |
How long are canned and pouched seafood products edible?
Commercially canned (tuna, salmon, sardines, clams, oysters, crabmeat, shrimp, scallops, jack, mackerel) or pouched (tuna, salmon) products may be safely stored for several years as long as the cans or pouches are not bulged, leaking or otherwise damaged and the seams are intact (If these conditions are present, the product should of course, not be consumed). Taste, however, may be affected over prolonged time periods, especially under adverse storage conditions, such as high heat over long periods of time. back to top |
Why are there bones & skin in my can of Salmon?
The size and quantity of bones and skin in canned salmon will vary from can to can depending on the size of the fish. The high heat sterilization process softens them to the point where they can be easily mashed and blended. There is no waste in canned salmon the liquid, skin and bones are all edible and supply important nutrients such as calcium and phosphorus. back to top |
How much mercury is in canned tuna?
Nearly all fish contain traces of methyl mercury. Canned tuna meets all health and safety standards set by the FDA, which has established the maximum safe level of methyl mercury allowed in commercial seafood at 1.0 parts per million. In the latest product survey by the FDA, canned light meat tuna averaged less than an eighth of that amount, and canned albacore tuna averaged about a third of the maximum safe level set by the FDA. In the most comprehensive study ever conducted on the subject, the evidence showed that fetal exposure to methyl mercury from fish consumption during pregnancy (at the consumption levels seen in most parts of the world and certainly in the U.S.) does not have measurable cognitive or behavioral effects later in childhood. back to top |
What are Omega-3 fatty acids?
Omega-3 fatty acids are polyunsaturated fatty acids that occur predominantly in deep-sea saltwater fish. Consult your doctor about the health benefits of adding Omega-3 fatty acid to your diet. back to top |
Are tinned sardines and pilchards high in Omega-3 fatty acids?
Sardines and pilchards are both oily fish, so they are good sources of Omega-3 fatty acids, which can help to prevent heart disease. back to top |
I've heard that pregnant women should avoid some types of fish.
Why is this?
Some types of fish (shark, swordfish and marlin) contain more mercury than others. The amount of mercury we get from food isn't harmful for most people, but if a woman takes in high levels of mercury during pregnancy this can affect her baby's developing nervous system. back to top |
Is there any nutritional difference between wild-caught and farm-raised fish? Is one type better than the other?
From both a nutritional and environmental impact perspective, farmed fish are far inferior to their wild counterparts. Despite being much fattier, farmed fish provide less usable beneficial Omega-3 fatty acids than wild fish. Due to the feedlot conditions of aquafarming, farm-raised fish may be doused with antibiotics and exposed to more concentrated pesticides than their wild kin. Farmed salmon, in addition, are given a salmon-colored dye in their feed, without which their flesh would be an unappetizing grey color. back to top |
What is a herring?
The North Atlantic herring is a small saltwater fish that is also known by its scientific name Clupea harengus. These fish travel in huge schools and live in the cold waters of the open ocean ranging from Greenland to North Carolina. North Atlantic herring can reach a size of about 40 cm (17 inches) in length, weigh as much as 0.7 kg (1.5 lbs), and can live as long as 20 years. Herring feed principally on plankton and are found in shallow inshore waters to offshore waters as deep as 200 meters. Herring schools are always in motion and migrate between spawning grounds, feeding grounds and deep-water wintering areas. back to top |
Are Season® seafood items wild caught or farm raised?
All Season® seafood items are wild caught. back to top |
