Oily fish is good for you, we know that. But what else does a portion provide, apart from Omega 3?
Far more than we realise. The scientific literature describes a food rich in high-quality proteins, vitamin D — of which we are chronically deficient in Italy — vitamin B12, which supports the nervous system, iodine, selenium, phosphorus and calcium. A treasure trove of nutrients in just a few grams. And it is on this front that the University of Parma’s Department of Food and Pharmaceutical Sciences is currently working with Delicius: a research project that is developing analytical methods to precisely quantify the vitamins in tinned fish.
It is no coincidence, after all, that oily fish appears on the table two or three times a week in the Blue Zones — Sardinia, Ikaria, Okinawa — the lands of the centenarians. Yet, faced with a tin, something holds us back. The word canned sometimes evokes something processed, with additives, far removed from its origins. It is an understandable reaction, but a mistaken one. In reality, canned fish is processed within a few hours of being caught, sealed with a drizzle of oil and a pinch of salt. Nothing else.
No preservatives, no colourings, no tricks. Just a centuries-old technique that stops time without betraying it and boasts three underrated virtues: it is sustainable, because the waste is part of the circular economy; it is convenient, because it lives in the pantry; it is immediate, because a single gesture is enough to sort out a meal. An ally to be rediscovered with a new awareness.
A nutritional journey through oily fish to consolidate new knowledge, with Martina Cirlini
Martina Cirlini is a researcher at the Department of Food and Drug Sciences of the University of Parma. Together with Delicius, she is working on the development of analytical methods to study vitamins and nutrients in preserved fish products.
What is the aim of your research, and why is a new method needed?
The aim is to determine the levels of different types of vitamins in tinned fish and to establish whether these products can be considered a source of these nutrients. The literature does not describe any specific methods for this purpose, so a new method needs to be developed.
Canned fish versus fresh fish. What does the science say?
The scientific literature provides encouraging data on fresh fish as a potential source of vitamins A, D, E, K and the B vitamins. So why not look into canned fish? These products should be just as rich in vitamins.
How is the work progressing now? What do you expect to find?
The development of the analytical method involves several stages; the method will be applied to tinned fish, where we expect to find significant amounts of vitamins A, D, E, K and B vitamins.
