Best Price Canned Sardine Fish in Vegetable Oil Seafood for West Africa

It is best not to consume more than 2 cans of canned fish per week (each can contains about 225 grams of fish); of these, it is best not to consume more than 1 can of fried and smoked fish. Pregnant women, lactating mothers and young children should try not to eat canned fish, especially canned tuna, as it may contain excessive levels of mercury. People who love to eat canned fish should usually pay attention to a balanced diet and eat more fresh vegetables, fruits and beans, potatoes to improve anti-pollution ability and avoid the possible adverse effects of long-term consumption of large quantities of canned fish.

Canned fish production process

Raw material processing: choose fresh or frozen fish with complete body, normal odor and elastic muscle, remove internal organs, scales and inedible parts, and clean them.

Seasoning and canning: add appropriate amount of seasoning (such as salt, sugar, spices, etc.) to the processed fish pieces or whole fish, and then put them into containers such as metal cans, glass cans or composite film cooking bags.

Exhausting and sealing: Remove the air inside the cans through exhaust box or vacuum capper, and then quickly seal the mouth of the cans to prevent the invasion of outside microorganisms.

Sterilization and Cooling: The sealed cans are put into the autoclave for high temperature and pressure sterilization to kill the microorganisms remaining in the cans and ensure the safety of the food. After sterilization, the temperature of the cans is rapidly reduced to room temperature through the cooling system, and then the cans are wiped clean and labeled for storage.