C. Loon wrote:
> I sometimes worry about the actual nutritional value of canned fish;

I'm sure it isn't quite as good as having the fish fresh from the water,
but canning is a pretty good method of preservation. In the case of
sardines, for example, the vulnerable Omega-3 fatty acids are well
protected from air and light by the vacuum-sealed, opaque package.

> does anyone have any info on which (if any) brands are of better quality?

I don't know about actual brands. I certainly find that white tuna is
better than light tuna (the "light" has nothing to do with a lower-fat
content). I also prefer red sockeye salmon to pink. Red salmon has the
most Omega-3s.