The present data refer to cooking and canning of unspecified fish. The processes in fish canning industry varies significantly depending on traditions, fish species and character of final products. However, the main processes are following: 1) the fresh fish are offloaded at the plant, 2) the skins are eventually removed and the fish are eventually filleted and cut into pieces 3) The fish are pre-cooked in the cans 4) brine, oil or sauce is added, 5) the cans are sealed and autoclaved. Wastewater generated in Danish factories is usually treated in municipal wastewater treatment plants. Solid fish waste generated in Danish factories is usually converted fish meal.
Data have been collected from Danish plants and from a few African and American plants in 1990-95 by Jespersen et al. (2001).
Main processes at the canning factory are included. Packaging is not included
The figures vary considerably from factory to factory and from fish specie to fish specie and the present data should only be seen as an order of magnitude.
Canning of fish has also been studied by Madsen (2001), but the results are not comparable.
Jespersen C, Christiansen K and Hummelmose B (2000). Cleaner Production Assessment in Fish Processing. United Nations Environment Programm; Division of Technology, Industry and Economics. Agri-food forum.
Madsen JN (2001). Livscyklusscreening af makrel - en undersøgelse af miljøpåvirkningerne fra hav til bord af en dåse makrel i tomat produceret på Sæby Fiske Industri. Thesis report Aalborg University - Denmark.
Data URL: http://www.lcafood.dk/processes/industry/canningoffish.html