Canned Fish: Types, Benefits, Storage Rules and 7 Signs of a Good Product

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.
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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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