The red can — wild sockeye, deeper in color and richer in omega-3 and astaxanthin than the pink. The same croquette tradition, a step up in nutrition and flavor.
In many households the red can was the 'company' salmon — what you opened when somebody came over, or for the croquettes you were proud of. The pink can was everyday; the red can was a little love.
Red sockeye carries more omega-3 per ounce than pink salmon and a heavier dose of astaxanthin, the red carotenoid antioxidant that gives the flesh its color and protects the eyes and skin. Like all canned salmon with bones in, it is a major non-dairy calcium source. Wild sockeye is among the highest natural food sources of vitamin D, directly relevant to the widespread deficiency in melanated skin.
Treat as you would pink salmon but expect a firmer, richer fillet. Excellent flaked over a salad, folded into pasta, or made into croquettes. The bones are softer than they look — mash them in. Reserve the oil-rich liquid; it carries omega-3s.
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