Fish preserves

Description of product

Fish preserves are whole fish or their parts in oils, sauces or extracts. Through being heated to a temperature exceeding one hundred degrees Celsius, they may be kept for as long as a year without refrigeration. Popular types of fish for the production of preserves are herring, sardines, sprats, mackerel or tuna. Vegetables, mushrooms, fruit or herbs may be added.

Due to the quantity of varying sauces, general indications cannot be given of possible applications of genetic technology.

• Please search for individual ingredients or additives
• See also: fish, salmon, convenience foods, frozen foods

Possible application of gene technology

Applications of gene technology are possible in the following ingredients that commonly are present in fish preserves. However, the accuracy of these assumptions in the case of specific products cannot be stated with certainty:

• plant-based oils
• possibly starch
• flavouring
• milk protein
• maltodextrins
• glucono-delta-lactone as ripening agent
• for other possible applications of gene technology see also: fish