John Myers
Fresh fish only keeps for a few days. How good that there are canned goods for a quick meal. Fish can be preserved in a marinade, oil, water or its own juice and, if necessary, preserved by heating. Sea specialties are also increasingly being preserved in various seasoning sauces. The most popular canned fish include tuna fillets, mackerel fillets, sardines or herring. In 2011, canned fish accounted for 26 percent of all fish consumption in Germany.
Origin
The fishery products in our supermarkets come mainly from Scandinavia, the Netherlands, Spain and China.
Season
Canned fish are available regardless of the season.
Taste
The taste of the preserve is primarily determined by the type of fish used, but also by additives such as oil, marinade, sauce or spices.
Use
Canned fish are ideal for storage. So you always have a small snack or a practical ingredient for cooking at hand.
Storage/shelf life
So-called semi-preserved and full preserves are commercially available. Semi-preserves include pickled fried fish or fish in marinade. These must always be stored in a cool place and have a limited shelf life. Fully preserved foods (e.g. canned tuna or mackerel fillets) can be kept for a long time at room temperature. The following applies to both: Observe the best-before date stated on the packaging.
Nutritional value/active ingredients
The calorie content of canned fish largely depends on the preparation. A can of tuna in water provides almost 40% fewer calories and around 30% less fat than a can of tuna in oil. Ingredients such as unsaturated fatty acids or iodine are largely retained in the can (T 121802 vs. T121100).
Facebook Comments