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Frequently Asked Questions

Any Questions not included in the FAQ’S please send to: QAinfo@ppsf.com

Canned Products


  • Determining when the can was produced and how long is the can good for?

    Determining when the can was produced and how long is the can good for?

    First, find the can code found either embossed onto the lid or printed onto the bottom of the can. The third digit in the top row of numbers and letters is the year it was canned. For example, 346TP would have been canned in 2016, 365TS would have been canned in 2015, etc. Peter Pan prints a "BEST BY DATE" on all products to make this process easier.

  • Wild or farm raised salmon?

    Wild or farm raised salmon?

    All of Peter Pan Seafoods’ canned salmon are wild caught fish, from the waters of the state of Alaska.

  • Bones and skin in canned salmon.

    Bones and skin in canned salmon.

    It is customary to use the whole salmon with skin and bones intact when canning salmon. The cooking process softens the bones which allows for consumption and are a valuable natural source of calcium, Omega-3 fatty acids, and other healthy nutritional contents of the salmon. They may be blended in with the fish, when making salmon patties, dips, etc.

  • Eating salmon straight from can.

    Eating salmon straight from can.

    Canned salmon is fully cooked and ready to eat. 

  • Refrigeration and freezing time of an opened can.

    Refrigeration and freezing time of an opened can.

    Canned salmon can be refrigerated or frozen after being opened. It is suggested to remove the product from the can and transfer to a separate container such as a covered bowl, storage bag, or plastic storage container. Refrigerate for up to seven days or freeze for up to three months. Once the can has been opened, salmon (like any perishable food) should not be left at room temperature for unnecessary lengths of time.

  • Species of salmon that are canned.

    Species of salmon that are canned.

    Pink, Chum aka “Keta”, Sockeye aka “Red”, and Coho salmon are canned at our facilities. Pink and Keta salmon are available in greater numbers than Red or Coho, making them lesser in cost. Red salmon is known for its deeper red color, firmer texture, and higher oil content. Coho salmon has a softer texture than Red salmon and has a light medium red color.  Pink salmon is more delicately flavored and lighter in color. Keta salmon, is also lighter in color and has a firmer texture than Pink salmon. All salmon species are considered healthy sources of nutrition, such as Omega-3 fatty acids, and may be used interchangeably in most recipes. Some consumers may prefer one specie over the others, depending on taste preferences.

  • Does Peter Pan use BPA cans?

    Does Peter Pan use BPA cans?

    We are proud to say that we have been producing BPA free canned salmon since 2013. To determine the age of the can, one can look at the printed or embossed code located on the can lid or can bottom. Looking at the code, the third digit in the top row of numbers and letters is the year the fish was canned. For example, 353TP would have been canned in 2013. 

  • Glasslike object found in can (Struvite Crystals)

    Glasslike object found in can (Struvite Crystals)

    On rare occasions, a crystalline structure may form in canned salmon. This is magnesium ammonium phosphate, commonly known as “Struvite”. These naturally occurring crystals are considered harmless, although their similarity to glass is understandably alarming to the first time observer. To check if your crystal is struvite instead of glass, simply simmer the crystals in vinegar for several minutes. Struvite will eventually dissolve, while glass will not. Please contact Peter Pan for additional information.

Additional Questions


Frozen Products