Canned Fish

Canned tuna is a staple in many kitchens. It is protein-packed, inexpensive, and can last for several years in your pantry.
Eating canned tuna is an easy way to increase the omega-3s in your diet.

In canning, according to the different processing method, Canned mackerel can be classified as: mackerel in tomato sauce，mackerel in brine, mackerel in vegetable oil, mackerel in olive oil, mackerel in sunflower oil and other categories.
Mackerel is a firm-fleshed, torpedo-shaped sea fish. It is an excellent source of omega-3 fatty acids.
It can be cooked in many different ways, though baking, barbecuing, grilling and pan-frying are the most common. Mackerel is great in rillettes, fishcakes and burgers.
But it spoils quickly which, so always it has been canned to preserve, you can use it anyway and anytime.

According to the different processing method, Canned sardines can be classified as: sardines in tomato sauce , sardines in brine water, sardines in vegetable oil, sardines in olive oil, sardines in sunflower oil and other categories.
In general, sardines canned in water is low in fat and can keep the fish basic natural fatty acid ratio. For fish and seasonings, deserve to go up vegetables salad together, can be made into delicious salad.
Sardines In tomato sauce product salt content is higher, but in tomato sauce of acid is conducive to the preservation of the B vitamins, is also a good choice.
Most canned sardine in oil immersion classes without high temperature frying and smoked, safety is high.