A lot of people who order salmon and tuna in cans from Alaska Gold Seafood wonder why the cans don’t have an expiration date.
A smart and funny customer asked this question, and we told him the standard answer: if you keep canned salmon or tuna in a cool, dark place, you can enjoy it for many years, even decades after you bought it. This customer called back a few weeks later and said, “You were wrong. This canned tuna did not last very long at our house. We need to order more!” And it’s true—you can be sure that our canned salmon and tuna are superb, and you will want to place more orders.
That’s because our canned salmon and tuna will stay good for years if you keep them in a cool, dark pantry. If you’re in a hurry or just want a quick meal at home without having to cook, it will be ready when you get back.
No, the code on the bottom of the can doesn’t belong to anyone else. It only tells us when the food was canned and what boat it came from.
Another question people often have about our canned salmon and tuna is whether it’s packed in oil or water. Not at all! Please keep in mind that our canned seafood is packed by hand in its own juices and oils, with no extra oil or water added. There is no need to add water or oil because the tuna and salmon already have plenty of heart-healthy oils. When you’re ready to make a dish with the canned seafood, add your own olive oil if you want more oil.
A good rule of thumb for canned seafood like salmon or tuna is that it can be kept for 5 years in a cool, dark pantry. But really, as long as the seal remains unbroken, a tin can last nearly indefinitely. We recommend avoiding exposure to extreme temperature fluctuations, so kept indoors in a pantry is best. Please do not leave somewhere like an unheated garage or a storage shed. Bring our canned salmon and tuna on day hikes and overnight camping trips! Once the can is opened, put any food that hasn’t been eaten into a container that won’t let air in. This will keep the food from drying out too much, and you should be able to keep it in the fridge for about three days.
Our friend The Sardinfluencer has a few pearls of wisdom for storing canned seafood:
Most of the time, the expiration date on food is just a suggestion. But when it comes to canned foods, the date is very important. Harrison at The Sardinfluencer tells a somewhat fishy story: “In 1856, the Steamboat Arabia sank while sailing up the Missouri River with food for 16 towns on board.” The ship and its many cases of preserved foods were buried in the silty bottom and didn’t move until 1987, when they were dug up. Incredibly, when tested, the 132-year-old jars of pickles, meats, and fruits showed zero signs of microbial life. ”.
Also, people who are crazy about canned foods and even food companies age the food on purpose. After a long time, the flavors and textures inside can get richer and more complex. Like wine, the flavor of canned seafood can get more complex and interesting, but still just as safe.
Another tip is to make sure there is no air pressure outside before cracking. This is in addition to keeping it in a cool, dark place. if the lid is “bubbled” up and can be pressed down, avoid eating.
Canned salmon is a pantry staple for many households. It’s an affordable healthy protein that’s ready to eat straight from the can or incorporated into various recipes. But once you open a can of salmon how long does it really last? Here’s a comprehensive guide on maximizing the shelf life of canned salmon after opening it.
Overview of Canned Salmon Shelf Life
Canned salmon like most canned goods has a very long shelf life thanks to the canning process that kills bacteria and seals out new contaminants. An unopened can of salmon will typically last 2-5 years past its printed “best by” date.
The salmon will stay fresh and safe to eat for a certain amount of time after the package is opened because oxygen gets in. Here are some general guidelines:
- Refrigerated: 3-4 days
- Frozen: 2-3 months
- Pantry/cupboard: 2 days maximum
The fridge preserves canned salmon for a few extra days while the freezer extends its shelf life for months. But leaving an open can in the pantry at room temperature is risky business.
Now let’s dive deeper into the factors that determine canned salmon’s fridge and freezer life.
Refrigerator Shelf Life
Properly stored in the fridge, opened canned salmon will last for 3-4 days past the date you opened it. Here are some tips for maximizing fridge life:
- Transfer salmon to an airtight container or wrap tightly in plastic wrap to block oxygen.
- Keep fridge at 40°F or below.
- Use senses to check for spoilage. Discard if you detect unpleasant odors, sliminess, or discoloration.
- Don’t let raw salmon juices drip on other foods as this can spread bacteria.
I recommend consuming refrigerated canned salmon within 4 days maximum. Even if it looks and smells fine, bacteria can multiply rapidly after several days. Don’t take chances with your health.
Freezer Shelf Life
Salmon that has been canned can be frozen for two to three months after the date it was opened. Here’s how:
- Transfer salmon to a freezer bag or airtight container, removing as much air as possible.
- Label container with date opened and freeze immediately.
- Maintain freezer temp at 0°F or below.
- Use thawed salmon within 2 days. Do not refreeze.
The freezer stops the growth of bacteria right away, so the salmon is safe for a long time. But freezer burn can cause dryness and texture changes over time. 3 months is a good rule of thumb before quality starts to decline.
Pantry Shelf Life
It’s risky to store open canned salmon unrefrigerated. Bacteria thrive at room temperature and can multiply to unsafe levels within hours. For absolute maximum pantry life, use opened canned salmon within 1-2 days.
To play it extra safe, don’t even leave it overnight. If you can’t finish the can’s contents within several hours, transfer the remainder to the fridge or freezer immediately. A pantry should only be used for short-term, same-day storage.
Signs Your Canned Salmon Has Spoiled
Rely on your senses to determine if opened canned salmon has gone bad. Signs of spoilage include:
- Unpleasant odors – Smells sour or rancid
- Sliminess – Unpleasantly soft, slippery texture
- Discoloration – Unnatural colors like gray, green, or black
- Mold – Fuzzy growth anywhere on the salmon
If you detect any of these signs, play it safe and discard the salmon. Don’t taste it “just to check”—bacteria that cause food poisoning are odorless, colorless and flavorless.
Other Frequently Asked Questions
Here are answers to some other common questions about canned salmon shelf life:
Is it safe to eat canned salmon after the expiration date?
No. Discard cans past the expiration date printed on the lid. The dates are when unopened quality starts to decline.
Can I freeze canned salmon without opening it?
Yes, freezing unopened cans is safe and extends shelf life. But the quality still diminishes over time.
How do I thaw frozen salmon safely?
Thaw in the refrigerator overnight. Do not thaw at room temperature or in hot water.
Can I make canned salmon salad in advance?
Yes, store homemade salmon salad in the fridge for up to 4 days. Discard leftovers after that.
What are signs of spoiled canned salmon?
Bad odors, sliminess, unnatural colors, and mold indicate spoilage. When in doubt, throw it out.
The Bottom Line
- Unopened canned salmon lasts for years but opened cans must be used quickly.
- Consume refrigerated canned salmon within 3-4 days of opening.
- Freeze for longer storage of 2-3 months.
- Don’t leave open cans in the pantry for more than 1-2 days.
- Rely on your senses to check for spoiled salmon.
Following these guidelines will help you enjoy canned salmon safely and optimize its shelf life after opening. But when in doubt, remember the old adage—better safe than sorry.
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A lot of people who order salmon and tuna in cans from Alaska Gold Seafood wonder why the cans don’t have an expiration date.
A smart and funny customer asked this question, and we told him the standard answer: if you keep canned salmon or tuna in a cool, dark place, you can enjoy it for many years, even decades after you bought it. This customer called back a few weeks later and said, “You were wrong. This canned tuna did not last very long at our house. We need to order more!” And it’s true—you can be sure that our canned salmon and tuna are superb, and you will want to place more orders.
That’s because our canned salmon and tuna will stay good for years if you keep them in a cool, dark pantry. If you’re in a hurry or just want a quick meal at home without having to cook, it will be ready when you get back.
No, the code on the bottom of the can doesn’t belong to anyone else. It only tells us when the food was canned and what boat it came from.
Another question people often have about our canned salmon and tuna is whether it’s packed in oil or water. Not at all! Please keep in mind that our canned seafood is packed by hand in its own juices and oils, with no extra oil or water added. There is no need to add water or oil because the tuna and salmon already have plenty of heart-healthy oils. When you’re ready to make a dish with the canned seafood, add your own olive oil if you want more oil.
A good rule of thumb for canned seafood like salmon or tuna is that it can be kept for 5 years in a cool, dark pantry. But really, as long as the seal remains unbroken, a tin can last nearly indefinitely. We recommend avoiding exposure to extreme temperature fluctuations, so kept indoors in a pantry is best. Please do not leave somewhere like an unheated garage or a storage shed. Bring our canned salmon and tuna on day hikes and overnight camping trips! Once the can is opened, put any food that hasn’t been eaten into a container that won’t let air in. This will keep the food from drying out too much, and you should be able to keep it in the fridge for about three days.
Our friend The Sardinfluencer has a few pearls of wisdom for storing canned seafood:
“Like many foods, the expiration date is more of a suggestion than a hard and fast rule, but when it comes to canned foods in particular.” In a somewhat fishy tale, Harrison at The Sardinfluencer recounts that “in 1856 the Steamboat Arabia sank while sailing up the Missouri River, carrying foodstuffs for 16 towns. Settling beneath the silty bottom, the ship (and its many cases of preserved foods) remained untouched until it was raised from the mud in 1987. Incredibly, when tested, the 132-year-old jars of pickles, meats, and fruits showed zero signs of microbial life.”
Also, people who are crazy about canned foods and even food companies age the food on purpose. After a long time, the flavors and textures inside can get richer and more complex. Like wine, the flavor of canned seafood can get more complex and interesting, but still just as safe.
Another tip is to make sure there is no air pressure outside before cracking. This is in addition to keeping it in a cool, dark place. if the lid is “bubbled” up and can be pressed down, avoid eating.