In addition to being consumed fresh, sardines are also an extremely important raw material for this industry.
Canned fish have been present in our food for many years and have unique and important characteristics, both in the canning industry and in the gastronomic diet.
It should be noted that the conservation process does not remove any nutritional properties from the sardine. The minerals, proteins, vitamins and the omega 3 fat acids are preserved after the whole process.
Maintaining these nutritional properties means that it is a nutritionally important product.
The advantages of canned food are many. Firstly because they are practical for the consumption and later storage, it has an elongated validity that allows to conserve them for a long time.
The process at high temperatures that the fish undergoes softens its bones, allowing eating and absorbing calcium, an important source for bone strengthening.
There are many gastronomic options for preparing this product. Sauces, pastas, dressings or mixed in salads are some ideas that can transform canned sardines in a delicious dish.
Canned industry history
In the early XIX century, the French chef Nicolas Appert invented the principles of what is now the modern conserved can, a process in which he applied heat-based sterilization to the foods.
In the same century, O. Dumand patented the tin-plate, a material that allowed the preservation of food in a container.
Portugal has a long tradition in canning production, with the arrival of the first canning industry in 1865, a tuna canning factory in Vila Real de Santo António.
The first Portuguese unit of canned sardines was established in Setúbal, in 1880.
During the first half of the XX century the canning industry was forced to expand, thanks to its subsidiarity in assisting the war industry. During the period corresponding to World War II, Portugal became the main world producer of canned sardines, consolidating the quality and the importance of its products.
Portuguese canned sardines are certified, a label that added value to the whole industry, helping to export almost 50% of its total production.
Special Edition Boxes with canned sardines in olive oil
Sardine is a nutritionally rich food and very beneficial for health, being an excellent source of proteins with a high biological value.
It is classified as a fat fish that provides omega 3, a polyunsaturated fat, which helps in lowering the levels of triglycerides and bad cholesterol, favoring the increase of good cholesterol that contributes to the normal functioning of the heart and the reduction of blood pressure.
It is a source of vitamin B3 and D, essential for the absorption of minerals like calcium and phosphorus, helping to fight free radicals.
Sardine is also composed by selenium and iron, necessary elements in the transport of oxygen and have a great importance in the formation of red blood cells.