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  2. Canned fish - Wikipedia

    en.wikipedia.org/wiki/Canned_fish

    The fish are then cleaned and filleted, canned (and sealed), with the dark lateral blood meat often separately canned for pet food (cat or dog). The sealed can itself is then heated (called "retort cooking") for 2–4 hours. [15] The retort cooking process kills any bacteria but retains the histamine that can produce rancid flavors. The ...

  3. Fish preservation - Wikipedia

    en.wikipedia.org/wiki/Fish_preservation

    An ancient basin for fish preservation in Tyritake, Crimea A fish-drying rack in Norway. Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption.

  4. 7 foods you should always refrigerate - AOL

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  5. How Long Can You Leave a Fish at Home For? (The Answer ... - AOL

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  6. Shelf-stable food - Wikipedia

    en.wikipedia.org/wiki/Shelf-stable_food

    Common oils and fats become rancid relatively quickly if not refrigerated; replacing them with hydrogenated oils delays the onset of rancidity, increasing shelf life. This is a common approach in industrial food production , but concerns about health hazards associated with trans fats have led to their strict control in several jurisdictions. [ 2 ]

  7. Is canned fish healthy? The No. 1 pick to start eating right ...

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    These small, oily fish are loaded with nutrients, including protein, omega-3s, calcium and selenium, an antioxidant that protects cells from damage that can lead to heart disease, cancer and other ...

  8. Mackerel as food - Wikipedia

    en.wikipedia.org/wiki/Mackerel_as_food

    Mackerel is an important food fish that is consumed worldwide. [3] As an oily fish, it is a rich source of omega-3 fatty acids. [4] The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured. [5]

  9. Lake trout - Wikipedia

    en.wikipedia.org/wiki/Lake_trout

    Common lake trout (also called "lean" lake trout) are slimmer than the relatively fat siscowet. Siscowet numbers have become greatly depressed over the years due to a combination of the extirpation of some of the fish's deep water coregonine prey and to overexploitation. Siscowet tend to grow extremely large and fat and attracted great ...