Quality Assurance

About Peter Pan Certifications

Peter Pan Seafoods takes pride in its reputation for producing the highest quality seafood products in the business. From the discriminating consumer in Japan to the largest processors, retailers, and food distributors in Europe and North America, Peter Pan Seafoods is known for its premium quality products. Our professional, experienced, and well trained production and quality assurance personnel have earned the respect of the industry. Conscientious fishermen, dedicated employees and their attention to detail guarantee a consistent quality product for our customers.

Download PDF View Certificate of Approval to the FAO Based Responsible Fisheries Management,Chain of Custody Standard

Download PDF View Orthodox Union Letter of Certification

Download PDF View MSC certification

Download PDF View MSC certification Appendix

Download PDF View Halal Product Certificate

Download PDF View USDC Certificate 2016 All Locations

Download PDFView Dillingham's BRC Certfication.

Download PDF View King Cove's BRC Certfication.

Download PDF View Port Moller's BRC Certfication.

Download PDF View Valdez's BRC Certfication.

Fresh Cut

FAQs

How do I determine how old my can of salmon is?
What is the shelf life of canned salmon?
Is Peter Pan Seafoods canned salmon from wild fish, or are they farm-raised salmon?  Where do they come from?
Why are there skin and bones in my canned salmon?
Can I eat the skin and bones?
Can I eat the salmon straight from the can without cooking it?
I found something in my canned salmon that looks like glass - what is it?
Can I store my opened can of salmon in the refrigerator?  Can I freeze it?
I’ve been hearing a lot about the concerns of Mercury and other contaminants in seafood.  What amounts are found in canned salmon?
Why are salmon cans tapered instead of having straight sides?
What is the curd-like substance I found in my can of salmon?
What species of salmon are canned?  Why is Red Sockeye salmon more expensive than Pink, Chum and Coho Salmon?  What are the differences between them?
What are Omega-3 Fatty Acids?
Canned salmon is an excellent source of Omega-3 fatty acids:

Green Pix


How do I determine how old my can of salmon is? 

Look at the code that is either embossed onto the lid or printed onto the bottom of the can.  The third digit in the top row of numbers and letters is the year it was canned.  For example, 343TP would have been canned in 2013, 365TS would have been canned in 2015, etc. Peter Pan is now printing  a "BEST BY DATE" on all products to make this process easier.
BACK TO TOP

What is the shelf life of canned salmon?
Canned salmon is a very shelf-stable item. Quality will remain good for at least 5 years, in regular cans or 3 years in easy open cans. However the actual shelf life can be much longer, provided that the integrity of the can is not compromised.  The flavor may diminish after that length of storage time.
BACK TO TOP

Is Peter Pan Seafoods canned salmon from wild fish, or are they farm-raised salmon?  Where do they come from?
All of Peter Pan Seafoods’ canned salmon are wild caught fish, from the waters of the state of Alaska.  Alaska currently does not allow salmon farms, so when you see the lid that says “Alaska Salmon USA”, you can rest assured that these fish were not farm raised.
BACK TO TOP

Why are there skin and bones in my canned salmon?
The traditional pack of canned salmon has always contained the skin and bones, including the backbone, of the salmon.  For those that do not care for the skin and bones, you may either sort them out from the fish or look for our skinless/boneless canned salmon.  This product will have the words Skinless and Boneless on the label. 
BACK TO TOP

Can I eat the skin and bones?
Yes, our cooking process softens the bones, making them easy to eat.  They are a good source of Calcium, Omega-3 fatty acids, and other healthy nutritional contents of the salmon.  They may be blended in with the fish, when making salmon patties, dips, etc.
BACK TO TOP

Can I eat the salmon straight from the can without cooking it?
Yes, our canned salmon is fully cooked and ready to eat. 
BACK TO TOP

I found something in my canned salmon that looks like glass - what is it?
On rare occasions, a crystalline structure may form in canned salmon.  This is magnesium ammonium phosphate, commonly known as “struvite”.  These naturally occurring crystals are considered harmless, although their similarity to glass is understandably alarming to the first time observer.  To check if your crystal is struvite instead of glass, simply simmer the crystals in vinegar for a few minutes.  Struvite will eventually dissolve, while glass will not.  For more information on struvite, you may wish to contact the Seafood Products Association’s website at: http://www.spa-food.org/ . They have supplied the following two articles:

Download PDF View Crystals in Canned Salmon

Download PDF
View Fact Sheet on Crystals in Canned Salmon
BACK TO TOP

Can I store my opened can of salmon in the refrigerator?  Can I freeze it?
Yes, canned salmon can be refrigerated or frozen after being opened.  It is preferable to remove the product from the can and transfer to a separate container such as a covered bowl, storage bag, or plastic storage container.  Then refrigerate for up to 7 days or freeze for up to 3 months.  Once the can has been opened, salmon  (like any perishable food) should not be left at room temperature for unnecessary lengths of time.
BACK TO TOP

I’ve been hearing a lot about the concerns of Mercury and other contaminants in seafood.  What amounts are found in canned salmon?
Alaskan salmon has been found to be very low in contaminants, due to the pristine waters in which it swims.  Tests have shown Alaskan salmon to have such low levels of Mercury that it has been considered Non Detectable in recent studies.  For more information on these studies, you may wish to explore The Alaskan Seafood Marketing Institute: http://www.alaskaseafood.org/ , and http://www.alaskaseafood.org/marketing/retail/news/july_news/contaminants.pdf
BACK TO TOP

Why are salmon cans tapered instead of having straight sides?
Salmon cans are tapered and when empty, nest together much like paper coffee cups.  This is in order to conserve space when shipping the empty cans to the remote canneries in Alaska.  Space is an important issue, especially in Alaska where everything must be shipped in by barge.
BACK TO TOP

What is the curd-like substance I found in my can of salmon?
On some occasions, a white or creamy colored substance may form in canned salmon.  It is simply protein material present in the natural juices of raw salmon that gets separated out and then coagulates during the cooking process.  Similar to the way the protein in raw egg white coagulates when cooked.
BACK TO TOP

What species of salmon are canned?  Why is Red Sockeye salmon more expensive than Pink, Chum and Coho Salmon?  What are the differences between them?
Pink and Chum Salmon are available in greater numbers than Red Sockeye or Coho salmon, making them lesser in cost.  Red Sockeye salmon is known for its deeper red color, firmer texture, and higher oil content.  Coho or Silver salmon may also be known as Medium Red salmon.  It is a softer texture than Red salmon and has a light medium red color.  Pink Salmon is more delicately flavored and lighter in color.  Chum salmon, also known as Keta salmon, is also lighter in color but usually has a firmer texture than Pink.  All species are considered healthy sources of nutrition, such as Omega-3 fatty acids, and may be used interchangeably in most recipes.  Some consumers may prefer one specie over the others, depending on taste preferences.
BACK TO TOP

What are Omega-3 Fatty Acids?
Omega-3 fatty acids are long chain fatty acids (DHA and EPA) that are known for their health benefits. The American Heart Association recommends eating at least 2 servings of fish a week to protect your heart, particularly fish that are known to contain high levels of Omega-3 fatty acids, such as salmon: http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyDietGoals/Fish-and-Omega-3-Fatty-Acids_UCM_303248_Article.jsp
BACK TO TOP


Canned salmon is an excellent source of Omega-3 fatty acids:
http://www.alaskaseafood.org/health/facts
The International Science Conference was held in Washington DC in 2005, where studies were presented that linked the important relationship between seafood and health, including the health benefits of Omega-3 fatty acids:
http://www.nmfs.noaa.gov/docs/Conference_final.pdf
BACK TO TOP

Any Questions not included in the FAQ’S please send to: QAinfo@ppsf.com