Canned seafood

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Q 1.
	What softens the bones of canned fish?
Q 2.
	I notice some canned tuna is marked "white meat" and some is marked "light meat". Are these different?
Q 3.
	I have noticed that nearly all canned salmon contains some bones and though they appear solid and natural, they are easily chewed ands wallowed. How are these bones softened? Why can't other fish be canned in the same manner?
Q 4.
	I have seen tuna from foreign countries canned in brine sold in the United States. Is there a duty imposed on this product?
Q 5.
	Are anchovies found in American waters? If they are, why are the anchovies on the market all imported?
Q 6.
	Would a fish cannery be successful on the Florida Gulf Coast? I am particularly interested in information about tuna and shellfish.
Q 7.
	What kind of food product is the one known commercially as "Fillets of Sauries"? Is it fish or lizard? I know a saurian is a large amphibious lizard, and I suppose that this product is edible, but ---?


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	Q&A 1.	What softens the bones of canned fish?
	Contrary to popular opinion, the bones of canned fish are softened by heat and not the oil contained in the flesh. Much softening takes place during the processing interval, in which the sealed cans are heated for a period of time sufficient to destroy all organisms that might cause spoilage. Canned salmon, sardines, kippered herring, and other fish products have bones softened by this heating after the cans are packed.
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	Q&A 2.	I notice some canned tuna is marked "white meat" and some is marked "light meat". Are these different?
	The white meat tuna is a higher grade and costs more than the other. Only albacore or longfin tuna (Germo alalunga) may be called "white meat" tuna, according to Food and Drug Administration laws. Bluefin tuna (Thunnus thynnus), skipjack (Katsuwonus pelamis), yellowfin tuna (Neothunnus macropterus), and little tuna or false albacore (Euthunnusalleteratus) are all packed as "light meat" tuna. The canned flesh of these species is slightly darker than that of albacore and sometimes has a somewhat stronger taste.
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	Q&A 3.	I have noticed that nearly all canned salmon contains some bones and though they appear solid and natural, they are easily chewed and swallowed. How are these bones softened? Why can't other fish be canned in the same manner? North Miami, Florida
	The bones found in canned salmon have been softened by heat alone, and not by the use of oil, as is sometimes thought. The processing or cooking of salmon is carried out at temperatures sufficient to kill spoilage organisms. This same heating softens the bones. It is possible to soften the bones of most fish by proper heating, and many fish can be canned in some manner as salmon. The salmon is a highly desirable canned product with a long history of buyer acceptance hence experiences no loss of favor because of the bone content. Another species of fish which might be just as desirable from a taste stand point might have just too many bones to allow a pleasant appearance in the finished product. A can of salmon is a combination of fortunate circumstances. It is tasty, it has color and eye-appeal and the name involved has a pleasant connotation. This combination should be found in attempting to promote any new canned fish product.
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	Q&A 4.	I have seen tuna from foreign countries canned in brine sold in the United States. Is there a duty imposed on this product? Provincetown, Massachusetts
	Yes. This product is taxed. The Market News Service of the U.S. Fish and Wildlife Service reports that, during 1957, the first 44 1/2million pounds imported will be taxed at the rate of 12 1/2% of the value. All imports over this amount will be taxed at the rate of 25% of the value.
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	Q&A 5.	Are anchovies found in American waters? If they are, why are the anchovies on the market all imported? Kansas City, Missouri
	A number of species of anchovies are found in American waters. Of the four species found in the Pacific coastal waters, only one is of commercial importance. A small anchovy canning industry was started in Monterey, California, some years ago. Although the quality of the domestic product was said to be good, anchovies from France, Italy, Portugal, and Spain are sold at prices which do not encourage local competition. Also, the idea has been advanced that, since the market for this type of product is limited and was created by the imported anchovies, they have been favored.
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	Q&A 6.	Would a fish cannery be successful on the Florida Gulf Coast? I am particularly interested in information about tuna and shellfish. Miami, Florida
	Results of several exploratory fishing investigations conducted by the U.S. Fish and Wildlife Service have shown promising commercial potential for several kinds of fish. Beds of clams suitable for canning have been located offshore between Fort Myers and Tampa and several species of sardine-like fishes are also available. Also, Yellowfin tuna are available and two small canneries in Mississippi are now processing this fish. All three of these resources apparently are present in quantities which would warrant commercial utilization.
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	Q&A 7.	What kind of food product is the one known commercially as "Fillets of Sauries"? Is it fish or lizard? I know a saurian is a large amphibious lizard, and I suppose that this product is edible, but ---? Coral Gables, Florida
	The "fillets of sauries", to which you refer, are fish products. They are made from a common Japanese fish, the saury (Cololabis saira) which is landed in Japan in very large quantities. Related to the flying fish, it is used there for food and for bait for tuna longlines. The saury is also common on the Pacific coast of North America, especially off California, but it is not highly regarded and is landed only in very small quantities.
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