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 low acidity, levels at which microbes can flourish. From a public safety point of view, foods with low acidity (pH greater than 4.6) need sterilization under high temperature (116–130°C). To achieve temperatures above the boiling point requires pressurized cooking.
An estimated 2.3 percent hike in global fish production combined with good market conditions around the world gave a significant boost to trade revenues in the first nine months of 2017. Aquaculture continues to increase its contribution to the world’s seafood supply, growing at a steady rate of about 4.5 percent to reach a total harvest of 83.6 million tonnes in 2017. Capture fisheries productions remain stable at some 90.4 million tonnes.
The global canned seafood market size was estimated at USD 21.50 Billion. Increasing popularity of ready-to-eat seafood products due to improvement in distribution infrastructure is anticipated to drive the industry growth. In addition, factors such as changing life styles coupled with increasing affordability are likely to drive the industry growth over the next eight years.
Demand for the product is likely to rise due to increased product consumption owing to health benefits coupled with the adoption of sustainable fish farming techniques adopted by the manufacturers. In addition, advantages offered by this product including extended shelf life, ease in cooking, are anticipated to drive growth.