Can someone shed some light on whether or not canning foods kills a lot of vitamins/minerals/other stuff?
There this Russian food store which I love getting food from, particularly canned fish. There are canned sprats in oil (I thin sprats are the same as sardines, maybe not), and also canned fried mackerel and saury in a tomato sauce… this fish is delicious! But is the nutrition damaged because canned foods are heavily heated?
From my experience the only negative to canning is all the preservatives they have to add.
I worked in a fish cannery in Valdez, Alaska (Peter Pan Seafoods) for five months in 1989. I can only say that if it’s done the way they do it I can’t see a problem at least with canned fish. They do salmon exclusively or did when I was there. They put raw unaltered salmon in the cans with salt tabs and load big racks of the cans into a huge oven and cook it inside the can. Ingredients are salmon water and salt. The great thing is the salmon I get here is canned in the very plant I worked in according to the label =]
Assuming most fish is processed this way (maybe a big assumption) it should be fine.
[quote]Tiribulus wrote:
I worked in a fish cannery in Valdez, Alaska (Peter Pan Seafoods) for five months in 1989. I can only say that if it’s done the way they do it I can’t see a problem at least with canned fish. They do salmon exclusively or did when I was there. They put raw unaltered salmon in the cans with salt tabs and load big racks of the cans into a huge oven and cook it inside the can. Ingredients are salmon water and salt. The great thing is the salmon I get here is canned in the very plant I worked in according to the label =]
Assuming most fish is processed this way (maybe a big assumption) it should be fine.[/quote]
Thanks for the personal anecdote man, that’s interesting. The fish I’m in love with comes from Russia, though… who knows?
All I know is that fried mackerel in tomato sauce and smoked saury in oil are both DELICIOUS.