Emma Miller
Canned fish carcasses are a type of product that Ukrainians often buy. Such a delicacy can be used to make salads or to stock up on it “just in case”. Again, a sudden impulse – to eat fish with a piece of black bread – also can’t be written off.
What quality canned food – types and signs
According to the method of preparation, manufacturers distinguish 6 varieties of canned fish:
- natural canned fish;
- Stewed in tomato;
- oily;
- paste and pasta;
- fish preserves;
- dietary.
Choosing this or that type of product in the store, stick to a few important rules, so as not to be disappointed in the purchased product or, even worse, not to be poisoned.
What is the best-canned fish?
Preserves are considered the most useful among all kinds of such products. They retain all the useful properties, but they must be eaten quickly – the shelf life is limited to 4-8 hours. In addition, nowhere, except the refrigerator, they can not be stored.
On the shelves of supermarkets you can find these types of products:
- canned tuna;
- sprats;
- Atlantic herring;
- sardines;
- gobies;
- sprat;
- mackerel.
Nutritionists claim that canned fish has a lot of useful substances. Among them are zinc, selenium, calcium, and phosphorus. In addition – protein, Omega-3 fatty acids, B vitamins, and vitamin D.
At the same time, it is better to eat fatty varieties of fish over 40 years old, but only in their own juice – without tomato or oil dressing. It is not advisable to eat canned fish daily, because one can of such products can contain the daily norm of salt – an overdose is harmful to the body.
How to store canned fish properly
As we have already said, the maximum shelf life of canned fish – is 2 years. The thing is that fish carcass spoils faster than meat, so the same canned fish will be stored much longer than, for example, sardines in a can.
Opening canned fish, you should immediately:
- Transfer them into a glass or ceramic container;
- Close tightly and put in the refrigerator.
- From this point, they should be stored for a maximum of 48 hours. If the fish is completely covered with oil, the period is doubled. After the specified time, you can not eat canned fish.
