Canning of fish

Nicholas Appert invents canning method in 1810. He put fresh or cooked meat, fish or vegetables in bottles, sealed them and then heated them in boiling water.  Fish and lobsters were among the preserved food delivered by Nicholas to the French government soon after the publication of his method.

In 1820 the first canning plants start to operate in Boston and New York.

Lobster canning is reported form the United Kingdom in 1817 and soon spread to the United States with lobster and salmon as early packs.

In early days ‘appertized’ foods were mostly packaged in glass containers. Fish canning was introduced to the Atlantic seaboard of America by English immigrants and the tin ‘cannister’ was invented in 1810. It first received its abbreviation ‘can’ in New England.

The use of steam was introduced around 1840. By then a sardine canning industry was already well established in France.

In 1864 canning was started on the US Pacific Coast, where an abundant supply of salmon gave rose to rapid expansion which later, this commodity entering world trade spreading to Japan and Siberia. Tuna fish is first canned in 1909 in United States
Canning of fish