Saving Seafood

US sets antidumping tariffs on foreign tin used in canning seafood

January 13, 2024 — The U.S. Department of Commerce has finalized antidumping tariffs for imported tin products used in seafood canning.

The tariffs are largely unchanged from the preliminary rates announced in August 2023, with the department implementing dumping rates of 123 percent for Chinese tin imports, 5 percent for Canadian tin imports, and 7 percent for German tin imports. However, the department also opted to set tariffs on some imported steel from South Korea, despite its preliminary determination to not do so.

Read the full article at SeafoodSource

For Tinned Fish Obsessives, ‘Affordable Luxury’ Comes in a Can

September 23, 2023 — Last month, Robert McGinnis came across a series of TikTok videos about tinned fish featuring people holding handfuls of colorful cans, opening them and paring them on charcuterie boards.

Mr. McGinnis was so intrigued that the next morning he went out and spent about $60 on about 30 tins to try himself. Then, he turned his quest into a series of tasting videos on TikTok to help others navigate the broad world of tinned fish.

“I’ve had tuna all my life, and some of those flavors looked incredible,” said Mr. McGinnis, 34, of Orlando. Since he began posting videos on Aug. 19, he’s tasted more than 80 kinds of tinned fish, from sardines in mustard to barnacles in brine. “It was a whole new world that was exciting, with new flavors to try.”

Since the pandemic, Americans like Mr. McGinnis have added more canned fish to their diets, even though the tins have been popular elsewhere for centuries.

Read the full article the New York Times

Ask Well: Canned vs. Fresh Fish

October 7, 2015 — Q: Does canned fish like tuna and salmon have the same nutritional value as fresh fish?

A: Yes, fresh and canned fish have roughly the same nutritional value, according to experts and the United States Department of Agriculture’s National Nutrient Database. And whether to eat one over the other isn’t an obvious choice, because each has advantages and disadvantages, said Alice Lichtenstein, a professor at Tufts University’s Friedman School of Nutrition Science and Policy.

Canned tends to be cheaper and easier than fresh, with a longer shelf life. But it also tends to have more sodium than fresh, she said, and many people prefer the taste of fresh.

Canned fish is also more likely to be wild than farmed, said Kristin Kirkpatrick, a registered dietitian and manager of nutrition services at the Cleveland Clinic Wellness Institute; some types of farmed fish have been found to be high in pollutants. Plus, canned fish such as sardines generally provide more calcium, because the calcium-rich bones are softened by processing and therefore more likely to be eaten.

Read the full story from The New York Times