From: Justin Hasselman said: To save money, I buy the canned salmon at the store. The ingredients are salmon and salt (lots of salt, I can taste it). Should I be concerned about parasites and bacteria with canned salmon? Because I am, I cook the salmon in a skillet until it is well done. Does this destroy the EPA and DHA? Does heating Salmon oil turn a 'healing' fat into a 'killing' fat? Canned salmon is already cooked, so I would not cook it again. Parasites shoudl not be a problem because the fish is cooked. Btw: Canned fish often looks like a bargainm, but as I figured it out, canned tuna (from a health food store, which is free of MSG, hydrolyzed veg. protein, and broth which can contain MSG) can cost about $4 per pound. A 6-oz. can of tuna in water, yields only about 4+ ounces of drained fish. So it turns out to be fairly expensive. You may be able to find fresh salmon at close to that price in a supermarket. Just an idea! Rachel