Canning and Fish Packaging Technology

Unit 6 - Canning of commercially important fishes and shellfishes

6.2.3.Canning of sardine and sardine like fish
Sardines are canned either by Mediterranean method (raw pack method) or by Norwegian method by hot smoking (instead of precooking) and packing method.

Mediterranean method: Fish is washed in brine first and then Nobbed (Nobbing refers to removal of head, gills and entrails). Nobbing is achieved mechanically. Alternatively, nobbed fish is then brined. The nobbed fish packed into cans, precooked at 100^oC normal atmospheric pressure using steam.The period precooking varies from 15-30 min depending on the size and fat content of fish. After precooking, the cans are inverted to drain liquor comprising water and fat. The precooked fish is filled with brine / oil prior to seaming.

Norwegian method: In this method Nobbing and brining procedure is similar to Mediterranean method. Then it is hot smoked and dried (smoking at 80^oC for 2 hr) and then packed into cans. The filling media can be either brine or vegetable oil and then subjected for seaming and heat processing