Canned fish is a fairly common product on Russian counters, which is loved by many Russians who do not have time to prepare a complete and complex dish. Delicious canned foods can be a great snack, take them on a hike, or make great fish snacks, but what types of fish are such products made from?
What is the canning process
Preserving has one important goal - to preserve over a long period of time food that would otherwise quickly deteriorate even under refrigeration conditions. In the process of its implementation, technologies are used to suppress the life of microorganisms that multiply rapidly in a nutrient medium.
For fish, the most important ingredient in the canning process is salt, which is capable of literally "pulling" excess moisture from food and completely saturating it, again making life difficult for harmful bacteria.
In the modern food industry, not only the simplest ingredients are often used, but also other means that affect the shelf life of food products - preservatives. Some consumers unequivocally believe that all preservatives are evil for the body, but this is not so, since this group of ingredients is divided into completely harmless and prohibited.
Sealing is also important in the process of fish preservation, designed to prevent the penetration of new bacteria into the package with the product, as well as to preserve the taste and smell of canned fish.
Types of fish from which canned food is prepared
Almost all types of fish and seafood can be raw materials for canned food, some of them are even considered more delicious after undergoing such processing than when fresh. But most often canned small gobies, delicious horse mackerel, fat mackerel, herring, sardine, Russian favorite sprat, noble tuna, anchovies, famous sprats, saury, cod, silver carp, red salmon and pink salmon, sardinella and other types of fish.
In modern industry, canned fish is divided into several types. These are actually canned foods themselves, which are divided into natural or in their own juice (most often salmon and sturgeon fish species), fried or blanched (product in tomato or other sauce), prepared in oil, as well as smoked canned food. The second group of preserves from fish is preserves, which are practically non-sterilized or poorly sterilized products like sprat, herring or herring in a spicy or other marinade.
The assortment of canned fish is increasing every year, as manufacturers introduce new varieties of raw materials into "circulation", and also improve the process of its preparation. For example, over the past few years in Japan and Europe, canned fish in vegetable sauce with slices of zucchini, eggplant or other vegetables have become very popular and widespread.
