Fish in sauces

Fish such as sardines stored in sauces, for example tomato sauce, usually sold canned. The sauce adds flavour and moisture. As with all canned fish, correct heat processing and can integrity guarantee safety through the shelf life, and the drained weight is a regulated quality measure. Tomato sauce’s acidity assists preservation but does not replace the full botulinum cook required for low-acid canned foods. Sauce viscosity affects heat penetration, so scheduled processes are validated for the specific formulation; drained-weight rules ensure consumers get the declared fish content.