1, these fish have a high content of fat and protein. This makes them in the fresh state of flavor will be very delicate and delicious, but at the same time will make them intolerant of preservation and transportation. Unsaturated fatty acids are highly susceptible to oxidation and rancidity, and even when chilled, the taste is still compromised, so airtight canning is an ideal way to preserve them for long periods of time.
2, because the body of this type of fish has extremely dense intermuscular spines (refer to the usual carp and carp), direct consumption is very troublesome. The marination and secondary heating process softens these fine spines so that they can be eaten along with the fish. And the bones also provide far more calcium than fresh fish, so it's a win-win situation.
Two, the nutritional value of canned sardines
1, canned sardines are sardines meat flavor raw materials, sardines have a high nutritional value, rich in protein, phospholipids, calcium and other substances, especially saltwater fish has a special component to protect cardiovascular health - phospholipids (i.e., QMEGA-3 fatty acids), therefore, sardines have a high nutritional value. 3 fatty acids), therefore, the nutritional value of canned sardines is still very high.
2. Sardines contain a lot of calcium, especially in the fish bones. The fish bones of canned sardines are fluffy and safe to eat. Our body needs enough minerals, and sardines are also suitable for people of different ages due to its rich calcium content, which can be absorbed through cooked sardines.
3. Sardines contain a kind of long-chain fatty acid with 5 double bonds, which can prevent the formation of blood clots and is effective in treating heart disease.
4, easy to eat: canned sardines are very convenient to eat, can be made into sandwiches, but also people on the table with a good meal.