SoCalGuy wrote:I always buy the Season sardines in olive oil since they are often on sale. I buy them by the case when they are on sale. I'd imagine the olive oil isn't very good quality so I rinse the olive oil off before eating them in my salads.
I've also been leery of the quality of added olive oil in canned fish, but also about whether the fish's own oil goes rancid when it's cooked in the can. After corresponding with Wild Planet about this, I'm less concerned about the fish's own oil, and I figure I'd rather use fresh, high polyphenol olive oil even if whatever they use wouldn't be harmed much by the cooking process. Here's what they wrote:
Oxidized fats can be an issue but that is primarily for fish that is cooked such as pan fried, baked, or in a soup. You need oxygen to oxidize the fats so these cooking methods do degrade those fats. Canned tuna, salmon etc are pressure cooked in a sealed can that heats up enough to get whatever remaining oxygen in the can out. The proper processing of these seafoods is based on a certain amount of time at a certain pressure so the exact temperature is not an indicator in the process. That said, the temp of processing is usually in the mid to high 200 degree range.
We do not test for peroxides in any or our fish products.
Interestingly, their statement suggests that canned or pressure cooked fish is the healthiest way to eat cooked fish! Except when I eat out (and cringe
over the way restaurants prepare the commercial fish so many customers think is a healthy meal choice!), that's about all I eat at home, canned or pressured cooked frozen wild caught. Except for those cooked, frozen wild shrimp ... wonder how they cook those before packaging.