Canned fish

We think there is little in the resident of our latitudes, who have never tasted canned fish in their lives. Sprats in tomato or famous festive sprats, as well as sardines in oil and other canned fish for several centuries have been in stable popularity and demand among consumers. It is worth noting that canned fish, as well as meat, belong to food, which is included in the daily allowance of military personnel and sailors.

Canned food first appeared at the beginning of the 19th century thanks to the French chef Nicolas Apper, who decided to invent a way to help maintain for a longer time the distinctive taste and consumer characteristics of food of animal and vegetable origin. Canned fish is nothing more than a completely ready-to-eat food that has a significant shelf life and shelf life.

Composition of canned fish

In addition to a long shelf life, canned fish are advantageously characterized by ease of transportation, since, as a rule, the product is packaged in small cans. The composition of canned fish depends on the variety, as well as the method of production of the product. As a rule, in addition to fish, canned fish contains spices, as well as spices. The modern food industry can offer a fairly rich selection of various types of canned fish.

All types of canned fish can be divided into two main groups:



natural canned fish or canned food "in its own juice, " i. e. a product which has been made using fish broth or jelly derived directly from fish without the addition of vegetable fats;

snack fish canned food or a product containing additional vegetable fats.

Benefits of canned fish

It is worth noting that until now, disputes over the benefits and harms of canned fish have not subsided. There is an opinion that during heat treatment, most of the useful vitamins, as well as natural compounds indispensable for the human body, disappear from the composition of canned fish. This means that there is allegedly no benefit in canned fish.

However, this statement is not one hundred percent true. During heat treatment, the composition of the initial raw materials changes, but useful compounds do not disappear, but only their initial amount in finished fish preserves is reduced. Therefore, canned fish are still beneficial to the human body, but not like fresh fish. The calorie content of canned fish also depends on the type and composition of the product.

Harm to canned fish

However, on average, the calorie content of canned fish does not exceed 88 Kcal, which are contained in 100 grams of the product. In addition to the benefits, there is also harm to canned fish, which can occur when eating the product in large quantities. It is worth noting that the main threat of canned fish can be considered the danger of infection with botulism (infectious disease).

Unfortunately, only by the appearance of canned fish it is simply impossible to determine the presence or absence of pathogenic bacteria without laboratory research. Doctors recommend sterilizing canned fish before eating, since heat treatment can destroy harmful microorganisms.