The Canned Fish

At NTIL, we are proud to supply, import & export quality and healthy canned foods to global consumers. Our wide range of canned foods include seafoods such as Tuna, sardines, Octopus, Mackerel, Squid, Cod, oysters, baby clams, mussels and fruits and vegetables.

We appreciate your continuous support and interest in our products.

Main types of canned fish and seafood

The canned sardine, in spite of being the most well-known and traditional canning, is not the only one.It is possible to find the entire sea canned, the options include squid, octopus and roe within a multitude of recipes and oils. It’s common to find:

• Canned sardines, the classic one. Found with different options of olive oils, tomato sauce and others.
• Sardine roe, a.k.a the caviar – are preserved in olive oil and only need toast with butter to taste perfect in the mouth;
• Octopus, usually found pure only with olive oil or already seasoned with garlic or tomato sauce. It is worth eating straight from the can or cooking Best style, pouring its own sauce over to cook;
• Tuna, forget the ordinary canned tuna that is sold around. You can find top quality cuts of canned tuna. Try the canned tuna belly, the fleshiest part of the fish;
• Mackerel, this fish is usually canned in fillets, good to eat with toast and in salads;
• Squid, this delicacy goes even further, it is practically a dish inside the can, the squid comes with a sauce based on tomatoes, onions, peppers and olive oil, there are also versions with only olive oil;
• Cod, as it could not be missing, there is also canned cod. With many varieties of different cuts and seasonings – from the simple version with only olive oil to a mixed one with chickpeas.

Eating fish is delicious, especially when it's local, fresh & from a sustainable source...

How Canned Fish is Produced?

1. Before production begins, sensory quality analysis is carried out to assess the odour, texture and classify whether the fish is suitable for conservation;
2. Then production begins with the fish in brine, the time will depend on the salinity of the water and the quality of the food;
3. After that, the parts that will not be preserved are removed and the fish goes through a canning process. In this stage, sauces are added in excess so that the cans are completely filled, then the cans are hermetically sealed, that is, in a way that does not enter air.
4. Finally, the cans are closed and heated to over 100 degrees Celsius, this part of the process cooks the fish and sterilizes the cans, allowing the product to be preserved without the addition of preservatives.