We frequently purchase wild Alaskan sockeye salmon in cans. But I've always wondered how the healthful and delicate Omega fats are not damaged by the heat used in canning salmon. Are they still there? Am I still doing some good feeding my family canned salmon? I realize the best option is fresh wild salmon gently cooked but, of course, it's expensive and not as convenient as canned (the closest purveyor of fresh wild salmon is 35 miles away). What do you think? 
