Canned fish

Fish preserves are fish pre-preserved with table salt or fried in oil, placed in jars, filled with a special filling sauce with or without acetic acid, with the necessary spices, preservatives and hermetically sealed.

Unlike canned food, jars with preserves after capping are not subjected to high temperature (sterilisation), in connection with which they are much less stable in storage than canned food.

To increase the stability of preserves, they are stored at relatively low temperatures (more often around 0°C and below, down to -8°C). Preserves contain 6 to 12 per cent table salt, depending on the type of preserves. In addition, to increase the stability of preserves to them add preservatives, usually sodium benzoic acid, at the rate of 1 g per 1 kg of the contents of the can. All these measures contribute to the production of good quality preserves.

Excellent snack products are new types of preserves from Сapelin, Sardine and Atlantic Saira in various sauces and fillings, the production of which is mastered by enterprises of the fish processing industry. The range of these preserves includes about 30 items.

For the preparation of preserves from capelin and Atlantic Saira, fish carcasses are used, which are placed in jars and filled with appropriate sauces. Capelin is produced in mustard sauce, in vinegar oil bay with vegetables, and Atlantic Saira is also produced in cranberry sauce.

A wide range of fish preserves is made from mackerel. The most popular mackerel preserves are fillet pieces in mustard, white, pink, tomato, apple, lemon-apple, apricot, lemon wine, spicy wine, spicy garlic and other sauces. All these products are distinguished by the pleasant flavour and aroma, the tender consistency of fish meat.

The industry has mastered the production of preserves not only in small containers of 50-250 g but also in large cans of 1.3-5 litres.

The production of canned fish includes several key steps:

• Selection and preparation of fish: Common fish for canning include tuna, sardines, mackerel, salmon, sprats, and anchovies. The fish is carefully cleaned, with bones and skin removed (depending on the type), then cut into pieces or left whole.

• Thermal processing: The fish undergoes thermal processing, such as boiling, frying, or smoking, depending on the recipe. This step kills bacteria and enhances the flavour.

• Packaging: The processed fish is packed into metal or glass jars, with the addition of oils (such as olive or sunflower oil), brine, or marinades.

• Preservation: After packaging, the cans are hermetically sealed and sterilized, which allows the product to be stored for several years without refrigeration.

• Labelling and packaging: The final product is labelled and packed for sale in stores.
  
  

Canned fish is very convenient because it can be eaten straight from the can or used to prepare a variety of dishes:

• Direct consumption: Canned fish can be eaten right from the can, accompanied by some bread or crackers. It's a great option for a quick snack.

• Salads: Tuna and sardines are often added to salads. For example, tuna pairs well with greens, tomatoes, cucumbers, and boiled eggs, while sardines can be used for simpler vegetable salads.

• Sandwiches and snacks: Tuna or sprats are great for making sandwiches with mayonnaise, greens, and vegetables. Anchovy sandwiches are also popular due to their intense flavour.

• Pasta: Canned fish can be added to pasta dishes. For instance, tuna or anchovies bring a unique aroma to pasta, especially when combined with olives, capers, and tomatoes.

• Pizza topping: Anchovies are often used as a pizza topping, giving it a savoury and rich taste.

• Soups and stews: Some canned fish can be used for making soups or stews. For example, salmon or sardines in tomato sauce can serve as the base for fish soups.
  
  

Canned fish can be beneficial due to the important nutrients they contain:

• Omega-3 fatty acids: Fish, especially tuna, salmon, and sardines, are rich in omega-3 fatty acids, which are good for heart and brain health.

• Protein: Canned fish is an excellent source of protein, important for muscle growth and repair.

• Vitamins and minerals: Canned fish contains B vitamins, vitamin D, calcium (especially if the fish is canned with bones), iron, and iodine.     
  
  

Canned fish does not require special storage conditions before opening:

• Before opening: Store canned fish in a dry, cool place at room temperature. The shelf life is usually several years (check the packaging for exact dates).
• After opening: Store opened cans in the refrigerator and consume the product within 2-3 days. Transfer the fish to an airtight container to preserve its flavour and aroma.

Canned fish is a convenient, delicious, and nutritious product that can be used in various dishes. With a wide range of flavours and types of fish available, everyone can find an option that suits their taste.