What does the canned and cured fish seafood industry specialize in?

The canned and cured fish seafood industry specializes in processing and preserving fish and other seafood products through various methods like:

Canned:

* Canned fish: This involves packing fish in airtight containers and heating them to kill bacteria and extend their shelf life. Popular examples include tuna, salmon, sardines, and mackerel.

* Canned seafood: This includes other seafood products like shellfish, crab, and lobster, preserved in cans.

Cured:

* Smoking: Fish are preserved by exposing them to smoke, adding flavor and extending their shelf life. Popular examples include smoked salmon, smoked herring, and smoked cod.

* Salting: Fish are preserved by rubbing them with salt, drawing out moisture and inhibiting bacteria growth. This method is often used for cod, herring, and anchovies.

* Drying: Fish are preserved by drying them in the sun or using artificial methods, reducing moisture and preventing spoilage. This method is used for fish like cod, haddock, and mullet.

* Fermenting: This method involves using bacteria to break down the fish's proteins, resulting in a unique flavor and texture. Examples include fermented fish like "surströmming" (Swedish fermented herring) and "garum" (Roman fish sauce).

Other methods:

* Pickling: Fish are preserved in vinegar or brine, adding flavor and increasing shelf life.

* Marinating: Fish are soaked in a flavorful liquid like soy sauce or citrus juice, tenderizing them and adding taste.

In addition to these methods, the industry also focuses on packaging, labeling, and distribution of these products. They also work on developing new products and technologies to meet consumer demands for flavor, convenience, and sustainability.

Overall, the canned and cured fish seafood industry plays a crucial role in providing a diverse and affordable source of protein while extending the shelf life of perishable seafood products.