Canned Seafood

Canned or tinned fish are food fish which have been processed, sealed in an airtight container such as a sealed tin can and subjected to heat. Canning is a method of preserving food and provides a typical shelf life ranging from one to five years. Canned seafood is seafood that's been prepared, packed in oil or water and pressure cooked. It's ready to eat, doesn't need to be refrigerated and has a long shelf life. Here are some things to know about canned seafood.

Nutrition:
Canned seafood is a good source of protein, omega-3 and omega-6 fatty acids, vitamin D, vitamin B12, choline, iron, zinc and iodine. Canned fish with bones also contain calcium.

Shelf life:
Commercially canned fish can last up to five years in the pantry, while home canned fish can only last one year.

Sustainability:
Look for the blue MSC label to certify that the fish was sustainably caught or farmed.

Popular Varieties:
Canned tuna is the most popular canned fish, but other good varieties include salmon, sardines and mackerel.

Preparation:
Canned fish can be eaten straight from the can, or used in recipes like sandwiches, pasta, or salads.

Taste:
Canned fish is often prepared at the peak of its freshness to ensure quality. Some varieties, like sardines and anchovies, are matured like fine wine.