Canned fish canned tuna is used for sandwiches, 22 percent for salads, and 15 percent for casseroles and dried, packaged meal mixes. Other fish that is canned includes cod, mackerel, herring, and pilchard (a type of sardine). Canned fish Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years. Fish have low acidity, levels at which microbes can flourish. From a public safety point of view, foods with low acidity
Skipjack shad bars. Spawning temperature range is between . Eggs are broadcast over the substrate. Skipjack shad young may reach total lengths of during their first year. The maximum length in adults is 20 inches, but they are most commonly found to be between . The oldest specimen of skipjack shad reported was four years old. High population rates and the fact that there it has little to no interest to fisheries tells us that humans do not have much influence on life history. Impoundments have changed their distribution slightly, but they have no trouble spawning as a result. Human impacts on