Our canned salmon, tuna, shellfish, and sardines are fully cooked and will keep for several years (the official expiration date averages five years after the canning/pouching date. This is also true of our retort-packed (pouched) tuna and salmon.
Some customers say that the flavor of canned salmon improves with age and go so far as to cellar the best “vintages”.
Opened tins may be kept in the refrigerator for a day or two. After a day or two in the refrigerator, their fats will begin to oxidize and become rancid.
Before refrigerating, enclose opened cans tightly in a plastic bag or plastic wrap, and reseal opened, resealable pouches.