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Member's Mark Marinated Alaskan Salmon Boneless Portions
Photo: Open Food Facts contributors (CC BY-SA)

Salmons

Member's Mark Marinated Alaskan Salmon Boneless Portions

36 oz /2.25 lb/1.02 kg

Good out of 100 High confidence
  • Ultra-processed
  • Contains seed oils
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Why it scores 64

Member's Mark Marinated Alaskan Salmon Boneless Portions scores 64 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. 4 kinds of ultra-processing markers: Industrial additive classes found: flavor enhancer, flavoring, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. Emerging
  3. Protein 30 g / 100 g: A good source of protein. Info

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better fish sticks and frozen fish

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Marinated Alaskan Salmon Boneless Portions

START100

Ingredients

  • Soybean oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Gum arabic (acacia)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [6][5]
subtotal−10.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavor enhancer, flavoring, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [5]
subtotal−22.5

Nutrition per 100 g

  • Saturated fat 2.1 g / 100 g
    Strong High in saturated fat. [7]
  • Salt 1 g / 100 g
    Strong High in salt. [8]
  • Energy 240 kcal / 100 g
    Info Energy-dense for its weight. [9]
  • Protein 30 g / 100 g
    Info A good source of protein. [9]
subtotal−3
TOTAL 64Good

100 − 36 = 64

GTIN 00193968049232 · 2026-10-04

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy240 kcal
Fat13 g
Saturated fat2.1 g
Trans fat0 g
Carbohydrates1 g
Sugars0 g
Added sugars0 g
Fiber0.6 g
Protein30 g
Salt1 g

Serving: 1 fillet (170 g)

Ingredients

  • WILD CAUGHT ALASKAN SALMON
  • MARINADE (SOYBEAN OIL, WATER, SALT, PAPRIKA COLOR, DEHYDRATED GARLIC, SPICES, DEHYDRATED RED BELL PEPPER, DEHYDRATED ONION, YEAST EXTRACT, DEHYDRATED PARSLEY, CITRIC ACID, GUM ARABIC, MALTODEXTRIN, NATURAL FLAVOR, GRILL FLAVOR (FROM SUNFLOWER OIL), NATURAL SMOKE FLAVOR)
High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

WILD CAUGHT ALASKAN SALMON, MARINADE (SOYBEAN OIL, WATER, SALT, PAPRIKA COLOR, DEHYDRATED GARLIC, SPICES, DEHYDRATED RED BELL PEPPER, DEHYDRATED ONION, YEAST EXTRACT, DEHYDRATED PARSLEY, CITRIC ACID, GUM ARABIC, MALTODEXTRIN, NATURAL FLAVOR, GRILL FLAVOR (FROM SUNFLOWER OIL), NATURAL SMOKE FLAVOR). CONTAINS: SALMON.

Allergens and diets

Contains: Soy, Fish

  • Not vegan
  • Not vegetarian
  • Palm-oil-free

Always check the package: recipes change.

Healthiest salmons in the US

More from Member's Mark

Sources

  1. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  2. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  3. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  4. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  5. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  7. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  8. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  9. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  10. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  11. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org