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 upon them. In fact, it is shown that fish species in the family Clupeidae including the skipjack shad comprise up to 45% of the diet of these avian species. The spawning season for skipjack shad is from early March to late April in the southern extent of its range. In the upper Mississippi river drainage spawning time is from early May to early July. Females produce about 100,000 to 300,000 eggs per year, presumably after 2 to 3 years of growth with an average size being Spawning is thought to occur in the depths of main channel over coarse sand-gravel