Is There Gluten in Canned Fish? Navigating Labels for a Gluten-Free Diet

October 27, 2025 •

3 min read

According to the U.S. Food and Drug Administration (FDA), a product can only be labeled "gluten-free" if it contains less than 20 parts per million of gluten, and this regulation is particularly important when asking: is there gluten in canned fish?. While fresh fish itself is naturally gluten-free, the answer for its canned counterpart is more complex, requiring careful attention to ingredients and potential cross-contamination.

Quick Summary

Pure, unseasoned fish is gluten-free, but canned fish can contain gluten through additives like flavorings, broths, and marinades. Safe enjoyment requires reading ingredient labels to check for hidden sources of gluten and recognizing potential risks of cross-contamination.

Key Points

Plain Canned Fish is Gluten-Free: Unprocessed fish, like plain tuna or salmon packed in water or oil, does not contain gluten.
Additives and Flavorings are the Culprits: Gluten is introduced through added ingredients such as broths, seasonings, sauces, and fillers, especially in flavored or processed varieties.
Become a Label-Reading Expert: Always check the ingredient list for wheat, barley, rye, and hidden gluten sources like malt or modified food starch.
Watch for Cross-Contamination: For sensitive individuals, be aware of "may contain" warnings and choose certified gluten-free products to avoid contamination risks from shared processing equipment.
Imitation Crab is Not Safe: Processed fish products like surimi (imitation crab meat) frequently contain wheat as a binder and should be avoided.
Embrace the Nutrients: Canned fish is a nutrient-dense food, providing protein, omega-3s, and essential vitamins and minerals, making it a valuable part of a gluten-free diet.

The Basics: Fish Is Naturally Gluten-Free

At its core, fish is a naturally gluten-free food. Gluten is a protein composite found in grains like wheat, barley, and rye, and is therefore not present in fish or any other animal protein. This makes fresh, unprocessed fish an excellent staple for anyone following a gluten-free diet, including those with celiac disease or non-celiac gluten sensitivity. When buying fresh fish, the risk of gluten exposure is minimal, unless it is prepared with gluten-containing ingredients like breading or sauces, or has been subject to cross-contamination during handling.

The Canned Fish Conundrum: When Additives Add Gluten

While the fish inside the can is gluten-free, what manufacturers add to it is not always a guarantee. Many canned fish products, especially flavored varieties, contain additional ingredients that could introduce gluten. Common additives to look out for include seasonings, flavorings, broths, sauces, and fillers. For instance, soy sauce or thick sauces might contain wheat, and processed items like imitation crab often use wheat-based fillers.

Common Canned Fish: What to Watch For

Canned Tuna

Plain canned tuna in water or oil is generally safe and considered gluten-free by major brands. Flavored tuna or meal kits, however, can contain gluten from seasonings or other ingredients. Always check the ingredient list for flavored varieties.

Canned Salmon

Plain canned salmon is also naturally gluten-free. Be cautious with smoked or flavored salmon, where brines or sauces may contain gluten. Simple, unseasoned canned salmon is the safest choice.

Canned Sardines and Mackerel

Plain sardines and mackerel packed in oil or water are typically gluten-free. As with other canned fish, check labels for added flavorings.

Demystifying Food Labels for a Gluten-Free Diet

Becoming a savvy label reader is key to avoiding hidden gluten. Look for:

Gluten-Free Certification: A certified gluten-free symbol indicates independent verification.
Allergen Statement: Check for wheat listed in bold or italics.
Other Gluten Grains: Look for barley, rye, malt, and brewer's yeast.
"May Contain" Statements: These warn of potential cross-contamination.
Ingredient Names: Be aware of terms like "modified food starch" (unless derived from a gluten-free source).

Comparing Gluten-Free and Potentially Gluten-Containing Canned Fish


Feature	Plain Canned Tuna/Salmon	Flavored Canned Tuna/Salmon	Imitation Crab Meat (Surimi)
Gluten Content	Naturally Gluten-Free	Potential Gluten Source	Likely Contains Gluten
Common Packing	Water, Olive Oil	Broths, Sauces, Seasonings	Water, Sugar, Starch
Key Additives	Salt, Water, Oil	Soy Sauce, Malt, Modified Starch	Wheat Starch, Flavorings
Label Check	Typically safe, but always verify	Crucial to read ingredients	Crucial to read ingredients
Cross-Contamination	Lower risk if processed separately	Higher risk due to shared lines	Higher risk due to processing
Best Practice	Look for simple ingredients	Look for explicit "Gluten-Free" label	Look for explicit "Gluten-Free" label

Reducing the Risk of Cross-Contamination

For those with celiac disease, even trace amounts of gluten are harmful. Cross-contamination can occur if products are made in facilities that also process wheat. Look for certified gluten-free products and use separate utensils when preparing food at home.

Nutritional Benefits of Canned Fish

Canned fish is a nutritious and convenient protein source. It's rich in omega-3 fatty acids, vitamin D, and protein. Canned salmon and sardines with bones also provide calcium.

Conclusion: Informed Choices for a Healthy, Gluten-Free Diet

Plain canned fish is naturally gluten-free. However, flavored or processed varieties may contain hidden gluten from additives. Always read ingredient labels, look for certified gluten-free products, and be mindful of cross-contamination to safely enjoy canned fish as part of a gluten-free diet.

For more detailed information on gluten-free food labeling, consult a reliable resource like the Celiac Disease Foundation.

Frequently Asked Questions

No, while plain canned tuna packed in water or oil is naturally gluten-free, flavored varieties or those that come in a lunch kit may contain gluten-containing seasonings, sauces, or other additives.

You must read the ingredient label carefully. Check for allergens listed, such as wheat, barley, or rye, which are often emphasized in bold. Also, look for certified gluten-free labels for extra assurance.

Yes, people with celiac disease can eat canned fish, as long as they choose plain varieties with no added gluten-containing ingredients. It is crucial to be vigilant about reading labels and watching for cross-contamination.

No, most imitation crab meat (surimi) is not gluten-free. It is a processed fish product that typically contains wheat starch as a binder, and should be avoided on a gluten-free diet.

The main risk comes from processing facilities that handle other products containing gluten. Some manufacturers may use a "may contain" statement, which indicates a risk of cross-contamination for highly sensitive individuals.

Plain canned sardines, typically packed in oil or water, are gluten-free. As with other canned fish, you should check the label to ensure no gluten-containing flavorings or sauces have been added.

Yes, canned salmon with edible bones is gluten-free and can be a great source of calcium. The high-heat canning process softens the bones, making them digestible and safe to eat.