Canned fish: Safe and tasty too!

Super-convenient canned seafood: better than fresh?

Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years.

Fish have a low acidity at levels where microbes can flourish. From a public safety point of view, foods with low acidity (a pH more than 4.6) need sterilization under high temperature (116-130 °C). To achieve temperatures above the boiling point requires a method ofpressurized cooking which is provided by the containment within the can.^[1] After sterilization, the containing can prevents microorganisms from entering and proliferating inside. Other than sterilization, no method is perfectly dependable as a preservative. For example, the microorganism Clostridium botulinum (which causes botulism), can only be eliminated at temperatures above the boiling point.

Such preservation techniques are needed to prevent fish spoilage and lengthen shelf life. They are designed to inhibit the activity of spoilage bacteria and the metabolic changes that result in the loss of fish quality. Spoilage bacteria are the specific bacteria that produce the unpleasant odours and flavours associated with spoiled fish.

(Wikipedia)

Mercury alert: Is canned tuna safe to eat?

The tuna sandwich is a lunchbox staple. But several species of tuna, like other large ocean fish, contain higher-than-average amounts of mercury.This is of particular concern for young children, whose nervous system, brain, heart, kidneys and lungs are all susceptible to the harmful effects of mercury.

But parents and kids need not give up tuna altogether. There are two main kinds of canned tuna: chunk light and solid or chunk white (albacore). Most canned white tuna is albacore. Its mercury levels are almost three times higher than the smaller skipjack, used in most canned light tuna.

These recommendations are based on EPA guidance and estimates of mercury in the most popular canned tunas:

·         Canned white, or albacore (0.32 parts per million of mercury). Children under six can eat up to one 3-ounce portion a month; children from 6–12, two 4.5-ounce portions a month. Adults, including pregnant women, can safely eat it up to three times a month (women, 6-ounce portions; men, 8-ounce portions).

·         Canned light — the safer choice (0.12 parts per million of mercury). Children under six can eat up to three 3-ounce portions per month. Older children and adults can safely eat it once a week. But look out for “gourmet” or “tonno” labels. They are made with bigger yellowfin tuna and can contain mercury levels comparable to canned white.

·         A better alternative is canned salmon (mostly sockeye or pink from Alaska), which is low in contaminants and high in heart-healthy omega-3s. It's also sustainably caught in Alaska and similarly priced, making it a great choice all around.

Keep an eye on school lunches. If your child eats tuna in school lunches, it's best to find out what types are being offered and how often.
A study by the Mercury Policy Project in the US found a wide range of mercury levels in both light and white tuna from government sponsored school lunch programs. Some of the canned albacore/white tuna tested had mercury levels almost four times the average level reported by US-FDA.

5 canned fish choices

5 Canned Fish You Should Be Eating

By Matthew G. Kadey, M.Sc., R.D., Runner's World

YOU know fish is good for you. "It's a rich source of protein and healthy fats," says Cassie Dimmick, M.S., R.D., a sports dietitian in Springfield, Missouri. But that doesn't mean you eat it: 48 percent of respondents to a runnersworld.com poll said they eat seafood only occasionally and usually at restaurants. What's the problem? If fresh fish seems inconvenient, expensive, and hard to prepare, you're forgetting about a handy option: canned swimmers. In many ways canned fish is a better choice. Multiple common varieties offer less-expensive, better-tasting products naturally low in toxins and contaminants and, as a bonus, harvested in an environmentally sustainable way. Shelf-stable and already cooked, canned fish is there when you're ready for a protein-rich recovery meal. Try these tasty meal suggestions below.

CAN DO: Sardines
Sardines provide a dose of omega-3s, vitamin B12, and vitamin D. "Studies show vitamin D may enhance athletic performance and even help prevent diabetes," says Kimball. A 2012 study suggests getting plenty of D can help reduce your risk of catching a bug. The Monterey Bay Aquarium Seafood Watch lists sardines as a "best choice," thanks to its nutritional might, sustainability, and low toxin risk. If eating the calcium-rich bones isn't your thing, you can buy ones without. Stick to fish packed in heart-healthy olive oil (not poor quality vegetable oils), or save calories by choosing those in water or tomato sauce.

TRY THIS: Sardine Penne with Prosciutto
Combine 1 pound cooked whole-wheat penne, three 4-ounce tins sardines (chop them), 2 ounces diced prosciutto, 2 cups sliced cherry tomatoes, 1/2 cup toasted walnuts, and 1 tablespoon fresh thyme. In a small bowl, whisk together 1/4 cup olive oil, juice of 1/2 lemon, 3 minced garlic cloves, 1/4 teaspoon black pepper, and 1/4 teaspoon red chili flakes. Toss dressing with pasta and garnish with Parmesan.

CAN DO Tuna
If you've steered clear of tuna in recent years because of its mercury content, you can put this fish back on the menu. New canning companies, including Wild Planet and Raincoast Trading, pack smaller albacore tuna, which means these fish have had less time to accumulate mercury (other brands that pack larger albacore still carry high levels of this toxin). Both companies also test for mercury content and harvest their fish using environmentally friendly methods. While canned skipjack (or "chunk light") tuna has always been a low-mercury option, meatier-tasting albacore contains four times more omega-3s. A four-ounce serving of tuna also packs 32 grams of muscle-building protein--as much as a similarly sized chicken breast.

TRY THIS: Tuna Salad with Parsley Dressing
Toss together 4 cups baby spinach, two 5-ounce cans drained albacore tuna, 1 can rinsed cannellini beans, 1 diced avocado, 1 sliced red pepper, 1 diced cucumber, 1 chopped orange, and 1/2 cup sliced red onion. In a food processor, pulse 1 bunch parsley leaves, 1/3 cup olive oil, juice of 1/2 lemon, 1 tablespoon white-wine vinegar, 1 minced garlic clove, and 1/4 teaspoon salt. Serve tuna salad with parsley dressing. 

CAN DO: Anchovies
This tiny, silvery fish has a robust, savory flavor. The canned or jarred fillets are a good source of heart-healthy omega-3 fats and rich in selenium. "There is some research suggesting selenium helps with joint health," says Molly Kimball, R.D., a sports dietitian in New Orleans, "and omega-3 fats can help fight inflammation." Anchovies are also an excellent source of niacin, which the body uses to convert food into energy. Quick to reproduce, wild anchovy populations are healthy and there is little contamination risk. The fish is often salt-cured and packed in olive oil, which makes them ideal after a sweaty run when you need electrolytes (or to eliminate some of the salt, soak them in water for 30 minutes and pat dry with paper towels).

TRY THIS: Anchovy and Olive Pizza
Brush whole-wheat pitas with oil. Broil for two minutes, until golden. Spread pizza sauce on top. Sprinkle with chopped anchovies (4 per pita), sliced kalamata olives, sliced artichoke hearts, red pepper flakes, and shredded mozzarella. Broil one minute, or until cheese melts. Garnish with basil.

CAN DO: Crab
Canned crab meat is a great way to reel in muscle-friendly protein, bone-building phosphorus, and the mineral zinc. In fact, just three ounces provide nearly a quarter of your daily need. "Zinc is necessary for many functions that are essential to runners," says Dimmick, "including protein metabolism and immune function." The best brands of lump or white crab meat will have a firm texture and a clean, light flavor--and no fishy scent. Jumbo lump crab meat comes from the large muscles that drive the crab's swimming legs, giving it a meatier texture and earning it a more expensive price tag worthy of the occasional splurge.

TRY THIS: Crab and Black Bean Tacos
Whisk 1/2 cup yogurt, 1 teaspoon curry powder, and 1/8 teaspoon cayenne. In another bowl, stir two 6-ounce cans crab, one 15-ounce can rinsed black beans, and one cubed mango. Spread on tortillas. Top with baby spinach and curry yogurt. Eat taco-style.

CAN DO: Salmon
Canned salmon is one of the richest sources of the omega-3 fats EPA and DHA. "These fats decrease heart-disease risk and improve bone strength," says Dimmick, "which may help runners avoid stress fractures." They're also an excellent source of protein and vitamin D. Some canned salmon comes with the bones, which are soft and edible and provide calcium-but boneless varieties are available for the squeamish. Either canned pink salmon or sockeye is a good bet. The former is less expensive, while the latter contains 65 percent more vitamin D and 35 percent more omega-3s. Both are mainly harvested from sustainable wild stocks in Alaska.

TRY THIS: Avocado Salmon Cakes
Mix two 6-ounce cans salmon, 2 eggs, 1/2 cup bread crumbs, 1/3 cup milk, 1 shredded zucchini, and 2 teaspoons curry powder. Stuff into 8 greased muffin cups. Bake at 350°F for 25 minutes. In a food processor, puree 1 avocado, 1/2 cup yogurt, juice of 1 lime, 1 teaspoon wasabi, and 1/4 teaspoon salt. Serve salmon cakes with avocado sauce.

Canned vs Fresh for Lent

Canned vs Fresh

CANNED fish has been a part of Caribbean cuisine since the art of canning was first developed in the mid-1800s to preserve perishable foodstuff. The Lenten seasons usually creates an increased demand for fish - preferably fresh fish - But that increase in demand usually leads to higher prices.
This year, there is an even bigger price increase due to the oil spill that polluted large fishing grounds in the Gulf of Paria. The resulting shortage is also impacting prices of fresh fish, and leading many to turn towards canned fish, a commodity that is less subject to demand and supply pricing, and, with creative meal planning, can be just as nutritious and delicious as fresh fish dishes.

Caribbean reefs under attack by predatory lionfish

People across The Caribbean and in nearby areas of North, Central, ans South America are being urged to include the lionfish in their menus. There are some compelling reasons:

by Christopher Pala

NASSAU, The Bahamas, Friday February 28, 2014, IPS  - THE lionfish, with its striking russet and white stripes and huge venomous outrigger fins, wasn't hard to spot under a coral reef in 15 feet of clear water. Nor was it a challenge to spear it.As I approached and brought the point of my Hawaiian sling to within a foot of it, it simply looked back, utterly fearless until I pierced it and brought it back to the surface.

Within a half-hour, we had caught four of these gorgeous one-pound fish, and the fillets made excellent eating that night.

But the arrival of a tasty, abundant and easy-to-shoot fish on the Caribbean's much-depleted coral reefs is anything but good news. A recent scientific paper brought new detail to previous studies, showing that a year after colonising a reef, lionfish reduced the number of native fish by about half.

"They'll eat just about anything they can swallow and almost nothing eats them," said principal author Stephanie Green of Oregon State University. That's why they're so easy to catch, she explained.

However tasty they may be, only a miniscule fraction of the invaders has been removed, while their numbers continue to grow exponentially, reaching densities never seen in the Pacific, their native habitat.

This suggests the lionfish, believed to have been introduced to the Atlantic coast by aquarium lovers in the 1980s, will likely wipe out most Caribbean reef fish in a decade or two, scientists agree. As a result, many corals that depend on herbivore fish will die and eventually turn to rubble, making shorelines more vulnerable to waves just as global warming is lifting sea levels.

Read more: http://www.caribbean360.com/index.php/news/bahamas_news/1107119.html#ixzz2ur5FWH6c