Canning and Fish Packaging Technology

Unit 6 - Canning of commercially important fishes and shellfishes

6.1.2.Fish canning
This involves washing and cleaning the raw fish, beheading removal of fins, tail and viscera, washing thoroughly, cutting to suit can size and packing.

Precooking and draining the cook liquor gives better product quality. Refined / double refined vegetable oils (soybean oil, cotton seed oil, olive oil, etc.,) may be used as filling medium instead of (2%) salt brine. Sauce or curries are other options available to fill the cans.

Fish with scales are to be de-scaled either by scaling machines or by manual operation (In Spain and other Mediterranean countries fish with scales are canned).