Just one can of tuna contains at least 30 grams of protein. (They do make the additional recommendation that if you are trying for a baby or are pregnant, then you should eat no more than the equivalent of 4 cans of tuna a week.)

At John West we’ve been offering you the best quality tuna since 1952 so we know more than most about the journey our tuna takes from boat to plate. One thing we can tell you, is that the journey has never been more efficient, more hygienic or more technologically advanced that it is today.After the cans of tuna have been sealed, another cooking session takes place where extremely high temperatures are reached. This is called retort cooking and happens inside giant, specially constructed pressure cookers. The next stage is for the tuna to be left to completely cool, before it is thoroughly boned, skinned and filleted by hand a by dedicated crew. Each portion of tuna is then canned in a liquid medium, such as brine, spring water or sunflower oil. The cans are then sealed. Other reasons to include canned Salmon in your diet, is the fact that it’s relatively low in saturated fat and an excellent source of two vital vitamins. In just one 100g serving for instance, you’ll find the recommended daily intake of Vitamin B12, which contributes to normal red blood cell formation. Here at John West, Salmon is the fish that we’ve been selecting for longer than any other, so it’s the one that’s closest to our hearts. Coincidentally it also happens to be good for your heart, which leads us very nicely into the health and nutritional benefits of this fantastic fish and why it’s so good for you.

Although every effort has been made to remove bones, some small bones may remain. Ensure product is thoroughly cooked and piping hot throughout, no pink meat remains and the juices run clear. Do not reheat. Not suitable for microwave cooking. Always wash hands, all surfaces and utensils after handling raw meat. Store unopened can in a cool, dry place. Once opened, transfer contents to an airtight non-metallic container, refrigerate and consume within 2 days.But why? If you didn’t know already, oily fish contains something called Omega-3, and Omega-3 is good news for our health (especially our heart). Long-chain Omega-3 fatty acids (EPA and DHA) reduce blood pressure and blood-clotting, regulate the rhythm of our heartbeat and reduce triglyceride levels. So what’s a portion? Well, if we’re getting technical, 140g (4.9oz) constitutes a portion, but as long as you’re getting approximately a fillet on your plate, you should be fine.

Inactive - Do very little exercise, going for the occasional walk (moderate pace, low intensity). Spend majority of leisure time doing activities such as watching TV, playing computer games, on the internet, reading, cooking, driving, general household chores. Red Salmon and Pink Salmon are both cold water fish that live in the Pacific Ocean, but swim to fresh water sources to spawn. Ours are caught wild in the rivers, lakes and estuaries of Alaska, where the waters are among the cleanest in the world. So far so similar, but there are some differences coming up. But there are differences of course and not just in the colour, so if you’ve ever wondered what those differences are, we’re going to tell you. Moderately active - Do light to moderate intensity exercise 3-4 times a week. E.g. going to the gym / swimming / cycling / horse riding / dance classes / playing golf. Daily dog walking (brisk pace, twice a day).

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In terms of protein, a 100g serving of John West Salmon contains as much as a pint of milk, and in terms of calories contains about 130 calories for the pink variety and 150 calories for the red.