How Do You Process Canned Fish Like A Pro

The canning process is a method used to preserve a wide variety of foods by sealing them in jars or cans and subjecting them to controlled heat at a specific temperature. This heat treatment serves to eliminate harmful microorganisms and deactivate enzymes, ensuring the long-term safety and quality of the preserved food items. This technique has been widely employed for food preservation, enabling people to enjoy seasonal produce and other perishable goods throughout the year. As of April 6, 2023, canning remains an essential method for extending the shelf life of various food products.

The processing of canned mackerel involves several key steps to ensure its quality and preservation. First, mackerel fillets or pieces, which are destined to be canned in a flavorful sauce, undergo an initial stage where they are soaked in a saturated brine solution for a period of 6 minutes. This brining process helps enhance the flavor and preserve the fish. Following this, the mackerel is carefully packed into cans, typically in 200-gram portions, which are specially designed in oval or ring-pull shapes. To further ensure the safety and quality of the canned product, the sealed cans are then subjected to a steaming process, where they are heated and steamed for approximately 10 minutes. This step not only helps to cook the mackerel but also serves as a vital part of the canning process, ensuring that the canned mackerel is safe for consumption and maintains its delicious taste.

• Receiving the frozen tuna in the plants where it is sorted and stored in refrigerators.
• After thawing, the tunas are cut up and gutted by hand.
• The fish is steamed.
• It is left to cool and the fillets are separated from other parts.