Is Canned Fish Unhealthy? An Expert Explains
Jakarta, CNBC Indonesia — Canned fish such as sardines and tuna are often considered less healthy because they can last for years. Many people assume these products contain large amounts of preservatives, but that belief is not entirely correct.
Elin Herlina, Deputy for Processed Food Supervision at the National Agency of Drug and Food Control (BPOM), explained that canned fish has a long shelf life because of a processing technology known as commercial sterilisation, not because preservatives are added.
“There is still a perception among the public that canned fish is, in quotation marks, unhealthy — unhealthy because it contains preservatives,” Elin said at the talk show “From the Sea to the Plate: It’s Time to Consume Seafood, for Health, for the Future” at BPOM’s Bhineka Tunggal Ika Building in Jakarta on Tuesday (27 October 2026).
“Yet commercial sterilisation means preservatives are not needed at all,” she added.
Elin said the technology allows canned fish to have a long shelf life without refrigeration. However, its production must comply with strict food-safety standards.
She explained that food products made using commercial sterilisation must meet specific requirements, including controls on temperature, heating time and the production process. BPOM also implements a Risk Management Programme (PMR) to ensure producers meet food-safety standards.
With proper processing, canned fish can have a shelf life of up to two years, provided its packaging remains intact and the product is stored according to instructions.
Why can canned fish last without preservatives?
Robi Andoyo, a lecturer at Padjadjaran University, explained that commercial sterilisation is a food-processing technology that uses heat to control micro-organisms that cause food to spoil. The process uses carefully calculated temperatures and heating times to ensure the product is safe to eat.
“Unlike traditional preservation methods that use salt or drying, commercial sterilisation relies on controlled heating and airtight packaging,” he said.
In the process, he added, fish is placed in packaging that is sealed tightly and then heated using specialised equipment. The heating is intended to control harmful micro-organisms, allowing the product to be stored for longer.
Robi said that when commercial sterilisation is carried out correctly, canned fish can last for more than two years. A long shelf life therefore does not automatically indicate that preservatives have been added.
As well as preservatives, the nutritional content of canned fish is a concern for consumers. Robi explained that canning does not necessarily remove all of the fish’s nutrients.
Protein, for example, generally remains after sterilisation. Omega-3 fatty acids can also be retained, although their levels may be affected by the type of fish and processing conditions.
“This means canned fish can still be one of the public’s sources of animal protein. Processing fish into canned products also offers benefits for storage and distribution,” he said.
Unlike fresh fish, which needs to be kept cold to preserve its quality, properly processed canned fish can be stored at room temperature while the packaging remains unopened. This makes it a practical alternative for people who do not always have access to fresh fish.
Check the condition of the packaging
Although canned fish can last a long time, Elin urged consumers to check carefully before buying and eating it. They should inspect the packaging, product ingredients, distribution permit and expiry date.
Products with packaging that is leaking, bulging or seriously damaged should not be consumed. Consumers should also read the nutritional information on the label, including details of salt, fat and other nutrients. BPOM advises the public to follow the “Cek KLIK” principle: check the packaging, label, distribution permit and expiry date.