Thread: Preservatives in canned food (meat vs fish)

Hi;

I sometimes read the small-print list of ingredients on food I want to buy (which usually helps me save some money and lose some weight).

I have noticed that meat cans (no matter if it's beef, pork, or poultry) almost invariably contain nitrites and/or nitrates, but canned fish does not, at least if you believe the printed list.

Why would that be so? Isn't fish at least as perishable as the meat of mammals or birds? Is the seasoning so different?

TIA for any clues,
L.

I'll venture a guess that it's in small part because of the colouring effect, people don't expect their fish to be the colour of ham. The larger reason is probably that it's also a great preservative of flavour and helps maintain the characteristic flavours of cured and processed meats that people expect.