A Comprehensive Review on the Preparation Process, Health Significance and Nutritional Power of Canned Fish

Canned fish represents one of the most important preserved food products in global nutrition, valued for its extended shelf life, convenience and exceptional nutritional profile. The canning process involves a meticulously controlled sequence of operations including raw material selection, thorough cleaning, precise thermal processing, hermetic sealing and commercial sterilization, all designed to ensure microbiological safety while maximizing nutrient retention. Nutritionally, canned fish provides high biological value proteins containing all essential amino acids, substantial quantities of long-chain omega-3 fatty acids (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]), fat-soluble vitamins (particularly vitamin D), water-soluble vitamins (notably B-complex vitamins) and essential minerals including highly bioavailable calcium (when bones are consumed), selenium, iodine and zinc. Epidemiological and clinical studies consistently demonstrate that regular consumption of canned fish contributes to cardiovascular health through lipid profile improvement and anti-inflammatory effects, supports neurocognitive development and function, enhances bone mineralization and may reduce risks of various chronic diseases. While concerns exist regarding sodium content in some products and potential environmental contaminant accumulation, modern processing techniques and strict regulatory controls effectively mitigate these issues. This comprehensive review systematically examines the technological aspects of canned fish production, analyzes its multifaceted health benefits through evidence-based mechanisms and provides detailed nutritional comparisons with fresh fish products. The paper also discusses contemporary innovations in canning technology and future research directions to further optimize the nutritional quality and safety of these important food products.