Canned Fish Like Skipjack Tuna, Sardines

Specific Product Types

Canned Skipjack Tuna:
    Form: May be sold as chunks (pieces with dimensions of at least 1.2 cm in each direction, retaining original muscle structure), flakes (particles and pieces of fish with dimensions less than 1.2 cm, retaining muscle structure), or shredded (particles reduced to a uniform size, not forming a paste). 

Drained Mass: Specifications often define the minimum proportion of the total product that should be fish, with acceptable ranges for individual cans.

Canned Sardines:

Form: Fish are typically neatly arranged and should be of a reasonable uniform size. 

Bones & Skin: For some formats, the bones are soft, while others offer skinless, boneless fillets. Processing: Sardines are often packed whole, sometimes with heads and guts removed.

Other Key Specifications

Food Safety:
The canning process involves heat and preservation methods to ensure the product remains shelf-stable and safe for consumption. 

Ingredients: Specifications may detail the types and amounts of salt, oil, water, and other seasonings that can be added to the product. Foreign Matter: The final product must be free from foreign matter. Sustainability: Look for certifications like the Marine Stewardship Council (MSC) label, which indicates that the fish were sourced using sustainable methods.

Where to Find Specific Standards

Regional Regulations: In South Africa, standards are outlined in the Standards Act. 

International Standards: The Codex Alimentarius https://workspace.fao.org/sites/codex/Standards/CXS 70-1981/CXS_070e.pdf provides international guidelines for canned fish, including tuna and sardines