Tinned Tuna Fish, is cooked or uncooked before it is tinned?

Answer 1

depends on the brand.

most commercial brands use precooked tuna before canning, then the cans are sealed and heated to pasteurization temps. that makes the fish get cooked twice.

some smaller brands raw tuna is canned then the can is sealed and heated.

http://www.cfast.vt.edu/Publications/tuna.shtml
"There are different methods of canning tuna using either raw or precooked tuna. There are two reasons canned tuna sold commercially are precooked prior to canning. First, precooking removes much of the body oil of tuna; that oil causes the meat to be somewhat bitter. Second, precooking improves the appearance, flavor, and texture of the product. After precooking, tuna meat is packed in oil (cottonseed, soy, or vegetable), water, or oil and water.

Tuna may be precooked by pressure cooking at 240F at 10 pounds pressure for 2 hours. It may be steamed for 2 to 4 hours; or baked in a slow-to-moderate oven (250 ­ 350F) for 1 to 4 hours, depending on the size of the fish, until cooked through. If cooking in the oven, the meat thermometer inserted into the center of the fish should register at 165 to 175F when cooking is complete. Cool fish to room temperature, then store overnight, or 12 to 24 hours, in a cool room or refrigerator to firm the meat.

Before or during the packing of the precooked meat into jars, inspect for two possible defects. One is called "greening," characterized by grey or grey-green coloring of meat. It usually is accompanied by an unpleasant, urine-like odor. "Green" meat is not harmful but is unappealing and is best discarded. The other defect is called "honey-combing," which develops after the precooking step. It is characterized by pitted, spongy-looking meat, generally localized near the head of the fish. Since the defect is a result of fish decomposition, any tuna exhibiting honeycombing should be discarded. Off-odors usually accompany the honeycombing. "
http://www.cfast.vt.edu/Publications/tuna.shtml


http://www.fao.org/DOCREP/003/T0007E/T0007E00.HTM

Answer 2

The product you receive in the can is cooked. Sometimes twice. Tuna is an odd product in relation to how quick it can be placed in the can. As tuna are often caught long distances from where they are processed, poor quality control may lead to spoilage. Tuna are typically eviscerated by hand, then pre-cooked for 45 mins to 3 hours depending upon the physical size of the fish. The fish are then cleaned and filleted, packaged into cans, then sealed. The second cooking of the tuna meat (called retort cooking) is carried out in the cans, this time for 2 to 4 hours. This process kills any bacteria, but retains the histamine produced by the fish and rancid flavors. The international standard sets the maximum histamine level at 200 mg per kg. An Australian study of 53 varieties of unflavored canned tuna found none to exceed the maximum histamine level, although some had "off" flavors

Answer 3

In the major commercial canneries the albacore are received, inspected and then cooked whole on large racks. The cooked fish then travel down an assembly line, where workers remove the skin and pull the meat off the bones. During this process many of the natural juices, oils, and Omega-3s drain off the meat and never make it into the cans. The pre-cooked meat is then placed in cans with water, broth, or vegetable oils before being cooked for the second time.

Answer 4

Fish is good to eat straight from the sea it doesn't have to be cooked but it is packed with the safe limits of human consumption straight from the tin you take you own life in your hands every time you open any food can.

Answer 5

Fresh meat such as beef, lamb or pork can be stored in the refrigerator for up to 5 days before being cooked, but should be eaten within 2 - 3 days when cooked. On the other hand poultry, fish and shellfish must be cooked within 1 or 2 days after purchase, but will stay fresher for longer once cooked and can be stored in the refrigerator for 3 - 4 days maximum.

Processed meats such as pre-packaged ham, sausages or salami, will stay fresher for longer, as they have been chemically manipulated and also contain additives and preservatives such as salt, sugar, vinegar or certain chemical compounds.

Cooked rice can be kept in the refrigerator for up to 5 - 7 days, however, with all leftover food, it is best consumed as soon as possible after cooking.

Answer 6

Definitely cooked. Uncooked tuna is redder and slimier.

Answer 7

Normally i would just say fruit, but i think both. I really like the sugariness of the fruits but i love the piquancy and kick the produce bring

Answer 8

There are many healthy fruits and vegetables. Fruit and vegetables like broccoli and green spinach contain calcium and are packed with fiber.

Answer 9

Packed raw , Cooked in the can.

Answer 10

It's canned raw, then during the pressure canning process, it gets cooked.......that's why it has a stable shelf life.....Enjoy your tuna!!!

Christopher