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Old 12-13-2013, 01:11 AM   #7
TooWicky
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Join Date: Jul 2013
Posts: 375

S/C/G: 275/210/175

Height: 5'7"

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A few months ago, I completely switched to from albacore tuna to salmon out of mercury concerns because I eat it several times per week over salads, and sometimes I eat it more often than that. I just buy the Chicken of the Sea pink salmon pouches. Not sure of the exact ratio, but the canned/pouched salmon has like 1/35 of the mercury in albacore tuna, and 1/10 of the mercury in regular tuna - dramatically less!

I wasn't sure what it would taste like, but honestly it tastes very similar to tuna with a bit of the salmon flavor, but it wasn't a deal breaker for me. The texture is the same and the appearance as well as color was very similar, regardless of the "pink" name. It was an easy food substitution to make. Another added benefit if you are interested in this sort of thing, is that salmon in particular packs a whollop when it comes to Omega 3 fatty acids, far superior to any variety of tuna. If you give it a try, update and let me know what you think! Good luck
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