I don't know if everyone likes to eat fish or not? Fish is tender, smooth, and has a slight elasticity when eaten, and it is rich in nutrients, making it suitable for children who are growing.

Fish are rich in protein and various nutrients, with low acidity, and are particularly prone to bacterial growth. Therefore, when making canned food, it is necessary to sterilize it under high temperature and pressure of 115-121 ℃. Such a high temperature has little effect on protein, but it can cause a significant loss of B vitamins in it. Therefore, the vitamin B1 content of canned fish can be reduced to about half of that of fresh fish, and it will further decrease during long-term storage.

Overall, water immersed fish has a low fat content and can maintain the natural fatty acid ratio of fish, making it the most worthwhile variety to choose. Soak fish in water with seasoning, and mix with vegetables to make a delicious salad. Eggplant juice products have a high salt content, but the acidity of eggplant juice is beneficial for the preservation of B vitamins and is also a good choice. Although varieties such as smoked, fresh fried, and braised fish have rich flavors, after frying, the omega-3 fatty acids in the fish are destroyed, and the fat content increases significantly. The vast majority of B vitamins are destroyed, resulting in low nutritional value; During frying and smoking, toxic carcinogens such as benzo (a) pyrene may also be produced, greatly reducing food safety. Most oil immersed canned goods have not undergone high-temperature frying and smoking, resulting in higher safety.

The shelf life of canned fish can reach up to 24 months, which many consumers believe is due to the presence of preservatives. Actually, it's not the case. Canned food is an important type of food processing method, which involves placing raw materials in sealed containers that have been vented and treated at high temperatures to kill various microorganisms and bacteria, disrupt enzyme activity, prevent external pollution and oxygen from entering, and thus keep food in a stable and edible state for a long time. Therefore, most canned fish do not contain preservatives, so consumers can eat them with confidence.