On Food and Cooking

(Barry) #1

Nicholas Appert, principal inventor of the
process. Fellow Frenchman Joseph Colin
started canning sardines a little over a decade
later; American fishermen canned oysters in
Delaware around 1840 and Pacific salmon
around 1865, and Italian immigrants founded
the canned tuna industry around San Diego in



  1. Today, salmon, tuna, and sardines are
    the most popular canned seafoods worldwide.
    Most canned fish are heated twice: once
    before the cans are sealed, to cause the
    inevitable cooking losses and allow the
    moisture (as well as flavor and healthful oils)
    to be drained away, so that the can contents
    won’t be watery; and once after the cans are
    sealed to sterilize the contents, usually under
    pressurized steam at about 240ºF/115ºC. This
    second treatment is sufficient to soften fish
    bones, so fish canned with its bones is an
    excellent source of calcium (fresh fish
    contains about 5 milligrams of calcium per 4
    oz/100 g; canned salmon contains 200 to 250).

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