"What about the canned Red sockeye Alaskan salmon? Seems the
reports on that are still good."
Canned fish is first baked on a grill that allows most of the
lipids, including omega-3's, to drain away. Once canned, it is
then pressure cooked at high temperature to sterilize it, which
has a very good chance of oxidizing the unsaturated lipids that
remain. Mercury and pollutants are low in any Alaskan fish, but
nutrients are significantly reduced by the canning process.
Freezing changes texture, but nutritionally is much less damaging
than canning.
Quoted message said:I pretty well stick to frozen Alaska pink salmon for my meat.
Ecologically sustainable as well as being as low in pollutants
as just about any fish on the planet.