Canning and Fish Packaging Technology

Unit 3 - Unit operations in canning

3.1.3.Portions of fish used for canning
Generally small pelagic fishes like mackerel, sardine and anchovies are canned with skin and bones; hence the skin should have lustrous shining appearance.
Meat chunks of large fishes like tuna, seer fish and catfish are canned.
Only the edible portions of shrimps, clams, oysters, mussels and crabs are used for canning.