For hundreds of years, fish and marine food have been a staple of human society. Fish, for example, is classified as a low-fat, high-quality protein filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is also high in calcium and phosphorus and an excellent source of minerals such as iron, zinc, iodine, magnesium and potassium.
Food products that are obtained from aquatic environments, whether fresh or saltwater, are classified as marine food. The main raw marine products used in food processing include saltwater fish, crustaceans and shellfish such as shrimp, lobster, crab, clams, oysters, as well as freshwater fish and crustaceans.
Large quantities of marine food, including seafood, are frozen or canned. Examples of processed products include pre-cooked, battered, breaded and frozen fillets, fish sticks and shrimp. Canned tuna, salmon, and sardines are also produced. Other fish products include salted, smoked, pickled, and dried fish.
There are various processing options available for marine food, with the focus being on fish as the main ingredient.
Canned fish
Canned fish has been processed and sealed in an airtight container such as a treated tin can before being subjected to a final heat treatment, which is called retorting. This method of food preservation typically results in shelf life of between one and five years, depending on the process.
This story is from the September 2020 edition of FarmBiz.
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This story is from the September 2020 edition of FarmBiz.
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