With its unique flavor and rich nutritional value, canned sardines have become a delicious delicacy in the hearts of many diners. It is not only a convenient food choice, but also a precious gift from the ocean, carrying a deep culinary culture and historical heritage. Sardines, a small, fat-rich fish, are a valuable ingredient given to mankind by nature. They usually swim in the ocean in large groups and are an important target for the fishing industry. Canning sardines is a smart way to preserve their flavor and nutrition for a long time.

As a nutritious and convenient food, canned fish is favored by more and more consumers in the market. Meanwhile, with the continuous progress of production technology and the improvement of consumers' health consciousness, the varieties and quality of canned fish are also being upgraded to meet the needs of different consumers.

It is best not to consume more than 2 cans of canned fish per week (each can contains about 225 grams of fish); of these, it is best not to consume more than 1 can of fried and smoked fish. Pregnant women, lactating mothers and young children should try not to eat canned fish, especially canned tuna, as it may contain excessive levels of mercury. People who love to eat canned fish should usually pay attention to a balanced diet and eat more fresh vegetables, fruits and beans, potatoes to improve anti-pollution ability and avoid the possible adverse effects of long-term consumption of large quantities of canned fish.

Fish is rich in high-quality protein, which helps maintain healthy muscles, bones and skin. Although canned fish contains some fat, most of it is unsaturated, which helps to lower blood cholesterol levels and prevent cardiovascular disease. Canned fish is also rich in vitamins A, D, and E, as well as minerals such as calcium, phosphorus, and iron, which are essential for the health of vision, bones, and the nervous system.