Canned fish

Fish preserved in sealed containers by heat processing, commonly packed in water, oil, brine, or sauce. Heat processing makes the package shelf-stable by destroying microorganisms that cause spoilage or illness.

Retort sterilization: A process that heats sealed food containers under pressure to destroy microorganisms and make food shelf-stable. Canned fish is commonly sterilized after sealing in a pressurized retort.
Sardine: A small oily forage fish commonly preserved whole in cans. Sardines are among the best-known canned fish, often packed in oil or sauce.
Tuna salad: A prepared dish of tuna mixed with ingredients such as mayonnaise, vegetables, or seasonings. Canned tuna is a convenient, shelf-stable base for this familiar dish.
Nicolas Appert: A French confectioner who developed early food-preservation methods using heat and sealed containers. His preservation method established the principle later adapted to commercial fish canning.
Overfishing: Fishing at a rate that causes fish populations to decline faster than they can replenish. High demand for canned species can intensify pressure on wild stocks.
Commercial sterility: A condition in which food contains no microorganisms capable of growing under normal unrefrigerated storage conditions. Canned fish need not be absolutely sterile; it must resist microbial growth during storage.
Tuna: A group of large, fast-swimming oceanic fish widely used as food. Canned tuna is a major product, sold in forms such as solid, chunk, and flake.
Sardine toast: A dish of sardines served on toasted bread, often with seasoning or a spread. Canned sardines can be served directly in a simple meal with little preparation.
Peter Durand: An English merchant credited with patenting preservation of food in tin-plated iron cans in 1810. His can patent helped make durable metal packaging available to the canning industry.
Marine bycatch: Unintentionally caught marine animals and fish discarded or retained during fishing. The supply chains behind canned fish can also catch species that were not targeted.

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Fish processingBroader topic: Canning combines packaging and heat treatment to make shelf-stable fish products.