I read this beauty-oriented article claiming that canned fish is more sustainable than fresh fish. Is this true? Listed below is a brief energy/sustainability brain dump on the subject.
- does not have to be refrigerated
- fuel to build, fit and run the factory that makes the cans and transports them
- fuel to build, fit and run the canning factory
- sourcing and transport of oil to factory (for fish in oil) OR use of clean water (for fish in water, and the energy to make water used potable)
- energy to recycle the can, or zero if it just rusts somewhere
- could be smoked (energy of fire, CO2 released from fire)
- could to be refrigerated (energy of refrigerator, its manufacture)
- could be put on ice (energy to create the ice and energy to make water potable, or energy to make bag to put fish on non-potable ice, or no energy if it's winter)
- could be salted (energy to mine the salt, transport it)
There are probably factors I haven't taken into account.