Canned Fish Products in the Indian Food Industry

Traditionally, canned fish products were a mainstay in Western and coastal countries. Now, these products are leading global markets to new records because they have long shelf lives, are convenient, nutritious, and flexible in cooking. India is a seafood-exporting powerhouse, yet it is a surprise to many that canned fish consumption in the country has been extremely low for a long time, limited by unawareness, scarce availability, and cold chains that are not well developed. Nevertheless, this situation is quickly changing.

Growth in urban populations, transformed eating habits, the birth of nuclear families, and an ever-increasing thirst for ready-to-eat (RTE) and protein-rich foods have led to the fact that canned fish is conquering Indian retail and e-commerce. The development of a new wave of startups and food processors is penetrating this high-potential but underexplored market by using local fish species and the most up-to-date canning technology.

Market and Consumer Trends in India

• Urbanization & Time Constraints: Canned fish is definitely a match to Indian urban life which is very fast, enabling one to get protein quickly without any hassle.
• Health and Nutrition Awareness: Fish is the perfect source of protein, omega-3 fatty acid, and microelements such as selenium and vitamin D.
• Shift from Frozen to Shelf-Stable: The lack of a refrigerator makes the need for refrigeration decrease thus that absence in storage of the canned food will be a good thing for modern shops, cloud kitchens, and bulk consumers.
• The Indian canned fish market is currently led by imported brands of tuna, sardines, and salmon, however, locally processed, affordable, and flavored options pique the interest of the consumers.

Technical Processing of Canned Fish Products

The canned fish products are made through the application of thermal energy and the control of the microorganisms and the packaging operation which is a quite complicated process. Here is the detailed technical explanation of it:

1. Raw Material Selection

• Fish types: The various types of fishes found in India and the coastal regions of the country are the mackerel, sardines, tuna, ribbon fish, anchovies, seer fishes, and many more. Apart from these, many fresh water fishes such as rohu, surmai etc are also highly popular.
• Quality factors: The factors such as freshness, fat content, muscle mass, microbial load, and uniformity is size all contribute to superior fish selection.

2. Pre-processing

• Cleaning and removal of gut: Usually carried out mechanically, or manually.
• Pre-cooking (optional): Steam or hot water blanching to get rid of the surface microbes and to partially cook the product.
• Mediums mostly used: Edible oil (sunflower, mustard), brine, tomato sauce, and curry gravies (in case of Indianized variants).
• Additives: Citric acid (for pH reduction), salt, allowed preservatives (if any in special cases)

3. Seaming and Vacuuming:

• Can filling is followed by hermetic sealing using double-seam technology. Vacuum or inert gas flushing (like nitrogen) helps in extending shelf life

4. Thermal Processing (Retorting)

• Critical control point (CCP) for food safety. Checked and analysed for the autoclave operations or retorts.
• Temperature: Typically 115–121°C.
• Pressure: Approximately 15 psi
• Time: On an average takes 45–90 minutes, but may vary depending on the type of fish, its size, etc.,.
• Ensures a 12D reduction of Clostridium botulinum spores.

5. Cooling and Storage

• Rapid cooling to avoid overcooking.
• Cans are placed in ambient temperature conditions, and their shelf life is 12 to 36 months, depending on packaging and formulation.

Packaging Technology

1. Options for packaging are retort pouches, aluminum cans, or steel cans plated with tin.
2. Label requirements per FSSAI & legal metrology: allergens, traceability, date of manufacture, nutritional information, and storage control.
3. Safety, quality & control, and legal compliance.
4. HACCP & FSMS: HACCP implementation is essential for the thermal processing area, storage area and checks on can integrity.

Microbiological Testing

1. For pathogens such as Salmonella, Listeria monocytogenes, and spoilage organisms
2. Physicochemical tests: pH, aw, salt, oil absorption, and F0 value checking.
3. FSSAI Regulations: Fished canned goods are governed by the FSS (Food Product Standards and Food Additives) Regulations, 2011. Processors are also required to adhere to the guidelines of Fish and Fishery Products under FSSAI.

The Role of Food Consultants such as FFCE

Frontline Food Consultants and Engineers (FFCE) serve a critical role in facilitating entrepreneurs, seafood exporters, and food startups to diversify to canned fish products:

Techno-Commercial Feasibility: Identification of sourcing opportunities for native fish, location-wise viability, cost estimation, and estimated ROI.

Product development and trials:

1. Modifying the flavors (e.g., Bengali mustard hilsa, South Indian curry mackerel).
2. Enhancing formulations for protein-enhanced, low-sodium, or clean label versions.
3. Plant design and automation:
4. Design of retort-based thermal processing lines, appropriate material flow, sanitation controls, and regulatory compliance.
5. Equipment selection from small batch retorting to continuous lines.
6. Regulatory licensing and HACCP compliance:

Assisting businesses to secure FSSAI licensing, EIC (Export Inspection Council) approvals, and successfully implementing HACCP and FSMS and traceability system.

7. Training and skill enhancement:

Training plant operation personnel, quality assurance, and R&D staff in safe handling, CCP monitoring, and GMP.

Future avenue and innovation potential

• Canned foods can be made RTS (ready to serve) fish biryani, fish curry with rice, and fish pulao) with shelf stable compartmentalized retort trays or multi-layer canning.
• High-protein functional foods: Some canned fish products may include Omega-3, vitamin D, or plant-based protein components for the health conscious consumer.
• Exports to ethnic niches: Indian-style canned fish may be sold in markets with a large Indian diaspora abroad.

Conclusion

The Indian market is primed for canned fish products to be an emerging, protein-based, shelf-stable food category. India could quickly build a robust domestic canned fish sector through a good mix of domestic resources, technology uptake, and government support. Companies can leverage on this, partnering with food consultants such as Frontline Food Consultants and Engineers (FFCE), which provide turnkey advice from concept to execution.