Fish is rich in protein and a variety of nutrients, with low acidity, especially easy to breed bacteria. Therefore, the time for canning should be sterilized under high temperature and high pressure of 115-121 ℃. Such a high temperature has little effect on protein, but it will cause a large loss of B vitamins. Therefore, the vitamin B1 content of canned fish can be reduced to about half of that of fresh fish, and it will be further lowered in long-term storage.

But when eating canned fish, you should also pay attention to that it is best not to exceed 2 cans per week (each can contains about 225 grams of fish); Among them, fried fish and smoked fish should not exceed 1 can; Pregnant women, nursing mothers and young children should try not to eat. People who like to eat canned fish should pay attention to a balanced diet, eat more fresh vegetables, fruits, beans and potatoes, and improve their anti pollution ability, so as to avoid the possible adverse effects on health caused by eating a large amount of canned fish for a long time. When eating canned fish, it is best not to eat more than two boxes a week.

Fish meat is rich in nutrition, not only because of its high protein content and easy digestion, but also because it contains B vitamins and minerals such as calcium, zinc, selenium and iodine, but also because its fat is rich in omega-3 fatty acids, which is beneficial to prevent cardiovascular and cerebrovascular diseases and promote intellectual development.

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