Crossword Dictionary
oil (Preserved fish)
Fish and oil go together like peanut butter and jelly (though we wouldn’t recommend pairing all four…). From the incredibly healthy omega-3s in fish oil to the oil used to cook fish, the two foods have both a biological and culinary relationship. In the case of canned seafood, high-quality oils are often used to pack steamed and cured fish. In this article, we’ll review why canneries use oil, the specific appeal of olive oil, and tips for using the extra oil from the tin!
Packing fish in oil preserves (or dare I say, enhances) the flavor and keeps the texture moist and flakey. As with all fats, oil serves to carry certain flavor compounds. Here’s where we get a bit science-y. Flavor chemicals and vitamins can be soluable in water, alcohol, or oil. However, oils and alcohol do the best job of pulling out the flavor of a particular food.
Oil not only benefits the texture and flavor of canned seafood, but, if used correctly, also acts naturally as a preservative. Oil naturally acts as a barrier between the food and the air. Combined with a sealed can, oil prevents discoloration, spoilage, and preserves the overall quality of the food. However, oil can degrade when exposed to light or oxygen for too long (this is why olive oil is stored in dark bottles).