Canning and Fish Packaging Technology

Unit 6 - Canning of commercially important fishes and shellfishes

6.1.1.General principles and methods followed in canning
The general principles and methods followed in canning of different seafood are all similar, the notable differences being in the preparation o the raw material for the can. In outline the procedure is as follows,

The preparatory steps should be suitable for the raw material on the one hand and to the requirements of the consumer on the other.

Fish are canned generally in,

• Natural pack (Salmon style)
• Brine pack
• Oil pack
• Curry pack and tomato sauce

Fresh fishes are preferred for packing in natural style without much pre-process operations.