Fish canning

Fish canning is a preservation process where fresh fish is cleaned, cooked, and then sealed in airtight cans. The sealed cans are heated to a temperature that destroys bacteria and enzymes, preventing spoilage. This process, called sterilization, extends the fish's shelf life while maintaining its nutritional value and flavor. Canned fish can be stored for long periods without refrigeration, making it a convenient and safe food source. The process also helps retain the fish’s texture and taste, allowing it to be enjoyed months or even years later.