6

votes

How about canned fish

Answered on August 19, 2014
Created March 16, 2010 at 8:49 PM

Is there any reason not to eat canned sardines or mackerel?

And do you by them in olive oil? Or 'au naturel'? (sorry, don't know the correct English term)

Is the olive oil EVOO, or is it highly processed and thus of low quality?

Thank you,

Pieter

518bce04b12cd77741237e1f61075194

(11577)

on December 18, 2011
at 11:35 PM

How is tinned fish the healthiest/least processed? Wouldn't that designation go to fresh fish?

8be12378a6d810513f69643e21218998

(153)

on July 04, 2011
at 06:21 PM

I've heard acid/tomato in cans causes more degradation of the BPA liner, so one idea is to eat your fishies not packed in tomato (and buying canned tomatos in jars-- bionature is a good brand).

3c04e97f68c270d7a03861e2daf75f68

(40)

on October 01, 2010
at 01:45 PM

Archaea, I think Melissa says she'd prefer fish canned in wine because the alternative is potentially dodgy PUFA's.

D251185e140e7f3d8df603a08fdbeabd

(95)

on June 04, 2010
at 09:16 PM

I love the kippered snacks & have them a couple of times a week as a bedtime snack. I'll have to try your cream cheese idea, that sounds AWESOME!

70d9359a2086e890a4c3bccb2ba8a8cb

(2254)

on March 18, 2010
at 06:30 PM

why canned in wine? because of the antioxidants?

B1b9f0574aa9571f6aec6adb81d43190

(578)

on March 18, 2010
at 05:52 PM

Lucky re: the trading arrangement. I'll trade a business plan audit for hunting lessons, anyone?

9d43f6873107e17ca4d1a5055aa7a2ad

on March 17, 2010
at 02:46 AM

Yeah, I worry about the PUFAs too. I know canning does protect the fats in some way, but I wonder how completely it does. I haven't really been able to find much about it, so I won't tarnish it yet. I also know some of the smell is just amines. I think I would feel most comfortable with fish canned in wine.

13b40c07d0aab810f48eec3d04877010

(410)

on March 16, 2010
at 11:21 PM

I have also wondered about this... If fish is high in PUFA, wouldn't oxidation occur in the canning process (high heat)? Could that be why fresh tuna and salmon has little odor, while canned smells/tastes "fishy"?

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8 Answers

7
70d9359a2086e890a4c3bccb2ba8a8cb

(2254)

on March 18, 2010
at 06:35 PM

Another factor to bear in mind besides the oils and added ingredients: the presence of BPA (bisphenol A, a type of plastic) in the inside lining of many cans.

This applies not just to canned fish, of course, but also to things like canned tomato sauce.

Whether BPA is actually harmful to health, endocrine disrupter and so forth, is another matter - it seems current evidence is unclear about this. But if you're worried about it then it would be another factor to bear in mind when choosing canned foods.

8be12378a6d810513f69643e21218998

(153)

on July 04, 2011
at 06:21 PM

I've heard acid/tomato in cans causes more degradation of the BPA liner, so one idea is to eat your fishies not packed in tomato (and buying canned tomatos in jars-- bionature is a good brand).

7
B1b9f0574aa9571f6aec6adb81d43190

(578)

on March 16, 2010
at 09:33 PM

Canned fish and I are friends. It's a cheap and convenient way to get good food into your system. Gotta run and forgot to pack lunch? You could do worse than a can of mackerel, an apple, and some nuts. In fact, I sometimes do that even if I don't have to rush.

Just make sure to read the ingredient labels carefully. Sometimes "tinned in olive oil" forgets to mention they also use soybean, or those sardines may have sugar in them, etc.

6
84666a86108dee8d11cbbc85b6382083

(2399)

on March 30, 2010
at 03:13 PM

Olive oil is heated up to 85 C/ 185F during the canning process, so for me, all oil in cans are worthless.

I buy tuna in brine and then add my own, cold pressed, olive oil.

5
9d43f6873107e17ca4d1a5055aa7a2ad

on March 21, 2010
at 01:18 PM

BPA

Randy Hartnell, whose company, Vital Choice, sells products aimed at health-conscious consumers, switched last year to can linings made without BPA. It was a costly move that he figured would resonate in the niche market that buys his canned wild salmon and low-mercury tuna.

But a recent Consumers Union test detected small amounts of BPA in Vital Choice tuna, raising questions about whether it is possible to clean the food supply of the ubiquitous chemical. The consumer group also found trace amounts of BPA in baked beans made by Eden Foods, the only other U.S. company that says it has switched to BPA-free cans.

3
A1ae6a36ca0f4210882603e1255ea42d

on March 16, 2010
at 09:20 PM

I usually avoid the stuff with added oils...most of what I have read indicates that tinned fish is actually healthiest/least processed (mackerel, herring, sardines, even Alaskan salmon -- I think it was on MDA that I read farmed salmon does not hold up as well to canning as does the fresh kind) -- good for Omega-3s, and I quite enjoy them. It's hard to find good fish, so bottom feeders like the aforementioned fish (with the exception being salmon) are a nice, sustainable, option.

518bce04b12cd77741237e1f61075194

(11577)

on December 18, 2011
at 11:35 PM

How is tinned fish the healthiest/least processed? Wouldn't that designation go to fresh fish?

2
8fe757cdfec5e45d6c8d2e71380355fc

on March 17, 2010
at 11:17 PM

i probably have water packed slightly smoked herring ["kippered snacks"] once or twice a week, accompanied by 4oz of full fat cream cheese. [makes a fast, easy, filling lunch.] they're packed in water, and a good source of omega-3. smaller, cold-water fish such as herring, sardines, etc are less likely to carry heavy metals or pcb's or other noxious substances which tend to be concentrated as they move up the food chain via successively larger fish. i haven't worried much about the heat of canning; hard to believe it's more of a problem than cooking.

D251185e140e7f3d8df603a08fdbeabd

(95)

on June 04, 2010
at 09:16 PM

I love the kippered snacks & have them a couple of times a week as a bedtime snack. I'll have to try your cream cheese idea, that sounds AWESOME!

1
77877f762c40637911396daa19b53094

(78467)

on March 17, 2010
at 02:23 AM

We are lucky enough to have ocean caught water-pack home canned salmon obtained by trading homemade raspberry jam.

When I've bought sardines they have been in tomato or mustard, and smoked herring has been water-packed.

Since reading about oils on this site I no longer buy oil- packed fish. And I read labels like a hawk!

B1b9f0574aa9571f6aec6adb81d43190

(578)

on March 18, 2010
at 05:52 PM

Lucky re: the trading arrangement. I'll trade a business plan audit for hunting lessons, anyone?

0
03aeff8d87a3b53a449b5b8e9158da98

(3268)

on March 16, 2010
at 08:55 PM

I eat tinned sardines and anchovies all the time, preferably in water.

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