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.

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.