<<If we are eating canned wild salmon every day, aren't we getting
sufficient
fish oil...>>

I wonder if the heat treatment process used to can any low acid food (pH
above 4.5) denatures the oil.

<<The concern with cans (especially with our kids) is the aluminum from the
can tainting the food>>

Isn't the aluminum protected with a plastic liner?  I'm more concerned with
the plastic liner leaching into the food during the heat treatment (used to
kill the spores of clostridium botulinum).  These plastics are believed to
be hormone disrupters/mimickers.

Rob