Planning and engineering data. 2. Fish Canning
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Fish canning is a method for industrial processing of raw fish and other edible aquatic products which, in a way, enables to keep the final product suitable for consumption at ambient temperatures over a longer period of time than any other commercial fish processing would do. This facilitates and consequently makes less expensive not only storage but also transport and other aspects of distribution of fishery products. On the other hand fish canning is a sophisticated and relatively expensive m ethod of commercial fish processing. The cost of fish canning under given local conditions depends on many factors such as, e.g., regular supply of reasonably priced raw material throughout a substantial part of the year, availability and cost of relatively sophisticated packaging material, availability, skill and cost of labour, cost of rather complex facilities, equipment, energy, services, etc. About 9 percent of world-wide harvested fishery products end up into canned products. This docume nt will provide the industry, especially in developing countries, with practical up-to-date data of technical and economic nature. It is published to assist the government offices as well as others involved in planning, elaboration of feasibility studies, or considering investments into fish canning industry. It should be also suitable as a training aid for specialized schools and training courses.The main subjects covered concern the food canning principles, raw materials suitable for canned fi sh products, the major products, canning techniques in general and specifically for tuna species, sardines and sardine-like fish, salmon, minced fish and shrimp. It also covers fish canning equipment, by-products, packaging and storage of canned products as well as services, labour and construction works required. Finally it gives cost information and indicates selected published material where more details can be found. It includes diagrams, layouts, flowsheets, figures and tables related to th e subject.