6

votes

Sardines - effects of the canning process

Answered on August 19, 2014
Created September 30, 2011 at 2:47 PM

I've seen this mentioned on here but because many of us eat a lot of sardines I think it warrants discussion.

Is the olive oil oxidized during the canning process? If so, would it be better to buy them in water?

361bc16cfdad25411a6f93e10c45aadc

on September 07, 2012
at 07:09 PM

It looks like these are cheaper on Amazon. http://www.amazon.com/Wild-Planet-Sardines-Virgin-4-375-Ounce/dp/B004VDH4KQ/ref=sr_1_1?ie=UTF8&qid=1347043756&sr=8-1&keywords=wild+planet+sardines but they are still like $0.60 per ounce

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on October 24, 2011
at 02:34 AM

I'm not sure cans are 100% oxygen free when sealed, so even then, oxidation may occur. I would think sealed cans and techniques like sous vide might minimize PUFA oxidation by removing oxygen from the system. But reality is, cooking creates small amounts of toxic compounds and degrades some nutrients, but this drawback is more than offset by things like food safety, nutrient availability, and palateability.

64433a05384cd9717c1aa6bf7e98b661

(15236)

on October 23, 2011
at 10:02 PM

can they oxidize without oxygen? (sealed in a can?)

Medium avatar

(39821)

on September 30, 2011
at 06:40 PM

The tomato sauce ones are kind of disgusting, so you may want to buy the spring water ones and then just put whatever kind of mustard, relish, tomato sauce of your choosing on them.

Medium avatar

(39821)

on September 30, 2011
at 06:39 PM

The tomato one are kind of disgusting, so you may want to buy the spring water ones and then just put whatever kind of mustard, relish, tomato sauce of your choosing on them.

77877f762c40637911396daa19b53094

(78467)

on September 30, 2011
at 05:54 PM

are there such superior fish cans in europe?

64433a05384cd9717c1aa6bf7e98b661

(15236)

on September 30, 2011
at 05:52 PM

good to know! thanks

64433a05384cd9717c1aa6bf7e98b661

(15236)

on September 30, 2011
at 05:52 PM

yeah Travis one of your other comments on a similar question is what made me bring this up. I'll try the spring water and tomato sauce kinds.

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6 Answers

2
Medium avatar

on September 30, 2011
at 04:23 PM

This is the only type that I eat: http://www.wildplanetfoods.com/store/products/wild-california-sardines-in-spring-water.html

BPA-free can and they taste pretty good too. I think you can order online, but I buy them locally.

Medium avatar

(39821)

on September 30, 2011
at 06:40 PM

The tomato sauce ones are kind of disgusting, so you may want to buy the spring water ones and then just put whatever kind of mustard, relish, tomato sauce of your choosing on them.

77877f762c40637911396daa19b53094

(78467)

on September 30, 2011
at 05:54 PM

are there such superior fish cans in europe?

Medium avatar

(39821)

on September 30, 2011
at 06:39 PM

The tomato one are kind of disgusting, so you may want to buy the spring water ones and then just put whatever kind of mustard, relish, tomato sauce of your choosing on them.

64433a05384cd9717c1aa6bf7e98b661

(15236)

on September 30, 2011
at 05:52 PM

yeah Travis one of your other comments on a similar question is what made me bring this up. I'll try the spring water and tomato sauce kinds.

361bc16cfdad25411a6f93e10c45aadc

on September 07, 2012
at 07:09 PM

It looks like these are cheaper on Amazon. http://www.amazon.com/Wild-Planet-Sardines-Virgin-4-375-Ounce/dp/B004VDH4KQ/ref=sr_1_1?ie=UTF8&qid=1347043756&sr=8-1&keywords=wild+planet+sardines but they are still like $0.60 per ounce

1
368568eb91f1b58d2f52c9c566d331b5

(182)

on September 30, 2011
at 04:19 PM

I buy mine in water now. Avoiding too much olive oil and I worry that the acidic tomato sauce leaches unwanted stuff from the can. Ironically, I believe BPA prevented this..

0
93ae9f2d376e5426e891a9b58d8302fa

(2936)

on September 30, 2011
at 04:25 PM

Somewhat off-topic here, but I just did a little experiment to find out how freeze-proof the springwater-packed will be in winter. I think they'll do fine. The can doesn't explode in my freezer. I want to carry some at all times on my bicycle this winter, and I was worried I'd need the oil-packed kind as antifreeze, but that's not necessary.

Yeah, I also prefer the springwater variety now.

64433a05384cd9717c1aa6bf7e98b661

(15236)

on September 30, 2011
at 05:52 PM

good to know! thanks

0
44348571d9bc70c02ac2975cc500f154

(5853)

on September 30, 2011
at 03:24 PM

Well i think canning process uses quite high heat to kill botulism (120C). The fishy smell of canned stuff is enough for me to tell that it cant be that good for you, tastewise it isnt atleast :) I eat some canned seafood, but its mostly canned whole cod liver.

0
Fa9f340eddbad9a544184c688fa4dcdd

(6433)

on September 30, 2011
at 03:14 PM

Pre-Paleo I used to love sardines tinned in EVOO, but after strictly avoiding vegetable oils, I now find that they taste off/wrong to me, despite no changes in brand/ingredients and being well within date. The weird taste is hard to describe exactly, but it reminds me of stale nuts (another PUFA-rich food prone to oxidation), which leads me to believe that I am now tasting the rancidity in the oil. I plan on trying water/tomato tinned sardines to see if they taste any better.

Tomato-sauce seems like the safest bet to me, as the lycopene/antixoidant value/vitamin C etc probably exercise a protective effect, although buying BPA-free is probably just as important.

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on September 30, 2011
at 02:58 PM

I buy mine in water/mustard/tomoato sauce simply because you're not diluting the valuable omega-3s down with olive oil. I'm sure there some degree of oxidation occurring. If the olive oil does get oxidized, I'm sure the sardine's omega-3 PUFAs are long since oxidized as well.

64433a05384cd9717c1aa6bf7e98b661

(15236)

on October 23, 2011
at 10:02 PM

can they oxidize without oxygen? (sealed in a can?)

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on October 24, 2011
at 02:34 AM

I'm not sure cans are 100% oxygen free when sealed, so even then, oxidation may occur. I would think sealed cans and techniques like sous vide might minimize PUFA oxidation by removing oxygen from the system. But reality is, cooking creates small amounts of toxic compounds and degrades some nutrients, but this drawback is more than offset by things like food safety, nutrient availability, and palateability.

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