Preservation by canning is the second most popular method of processing fish for direct human consumption (DHC) (at 24% in 2004 and 29% in 2006) after freezing (see Table 1.1) and has been applied to a wide range of marine and freshwater fish and crustacea, either whole or filleted. However, as a heat process, canning involves high energy inputs, produces dilute, but highly polluting, waste streams through high water usage and employs a wide range of packaging options with consequent disposal issues. Thus, the concepts of Sustainable Development (SD) are very well exemplified in this processing technology and they can be used as exemplars for the other established fish-processing operations. It is not the object of this chapter to describe the principles of canning in detail as these have been covered more than adequately elsewhere (Warne, 1988;Holdsworth, 1997;Horner, 1997) but rather to relate these principles to SD where there is an impact as described above. Thus the processing operations are described here in detail but only in the context of how they relate to sustainability. This is a principle which will be used for the other processes: freezing, curing and/or smoking and/or drying, surimi production in later chapters.