/ / Canadian Wild Sockeye Smoked Salmon - 113g

Canadian Wild Sockeye Smoked Salmon - 113g

Contains high sodium

Wild sockeye salmon is smoked with natural hardwood and sea salt. It has 590 mg of sodium per 50 g serving.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesContains fish
$17.00 113 g · lowest price at UCANADA
Price and stock checked Oct 31, 2026
Key nutrition facts
120caloriesPer serving · per 50 g
Protein
16g▲
Fiber
2g
Added sugar
—
Sodium
590mg▼
Saturated fat
1.5g
▲ raises the score · ▼ lowers it · From the product label
Ingredients: Wild sockeye salmon, sea salt, natural hardwood smoke
72 / 100
Good Scored automatically
Weighted as fresh meat, fish, eggsHigh confidence · Scored on 11 of 11 inputs, 1 claim verified
Nutrition · counts 20%55
Ingredients · counts 5%100
Processing · counts 5%65
Sourcing · counts 55%75
Transparency · counts 15%74
Why it scores 72
Nutrition 55 · Compared with other fish and seafood: more sodium (590 mg), more protein (16 g); no added sugar per 50 g
Ingredients 100 · 3 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 65 · Smoked salmon with sea salt and natural hardwood smoke
Sourcing 75 · Wild sockeye salmon; the product name says Canadian
Transparency 74 · Complete ingredient list and wild sockeye claim; no certification stated
590 mg sodium per 50 g
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Similar, for lessSame kind of food, scoring about as well or better, for less than $4.26/oz here
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76+4
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Ingredients
Wild sockeye salmon Sea salt Natural hardwood smoke
3 ingredients
Sourcing

Origin not disclosed on the product page.

AdditivesNo additives found

No additives, added sugars, seed oils or flavourings found in the ingredient list.

Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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