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.