Most canned fish products are composed of ingredients that result in finished product with pH above 4.6 and water activity greater than 0.85.
These characteristics result in canned fish products being considered ‘low-acid canned food’. Canned fish have a shelf life of one year while frozen, oily fish should be used within two months.
Canned fish is conventionally covered with a liquid such as brine, vegetables oil tomato sauce or other sauces.
The canning process depends on the size of the fish. Small fish species such as sardines and pilchards are generally canned whole, with only the heads and tails removed. These whole-fish products are cooked in the can after it has been filled with brine or oil.
Canned fish is that it’s already cooked and ready for many easy dishes such as fish cakes, quiche, loaf, salads, sandwiches and appetizers.
Canning of fish
