Studies on Canning of Mackerel Fillets in Oil

Abstract

Canning operations suitable for packing mackerel ( Rastrelliger
kanagurta) in the form of skinless and boneless fillets in oil
were studied and the process standardised. The technique of
lye peeling for skin removal could be successfully applied.
The storage life of the final product was tested over a period
of mie year and found to be quite comparable to other
similar fish products.