CANNED FISH
canned fish: translation
fish packed in metal containers with hermetic sealing and heating to destroy bacteria. Pickled fish with a pH below 4.5 require less heat than fish products with a higher pH. Some fish types do not can well, e.g. those with white flesh, as major changes in colour, texture and flavour occur in processing. Fatty fish species such as herring, mackerel, salmon and tuna make good canned products