Canning and Fish Packaging Technology

Unit 6 - Canning of commercially important fishes and shellfishes

6.1.Canning of commercially important fishes
The seafood canning had its origin in North America and later spread to Europe, Japan and other countries. The technology for the container development (tin cans) was the key to successful canning of seafood. The canning of salmon, mackerel, sardines and mackerel like fishes, tuna, shellfishes such as prawn (shrimp), crabs, lobsters, cuttle fish, clams, mussels and oyster are produced commercially.