Will the DHA and EPA in tinned fish be destroyed due to the high temperatures used in the canning process?

Question

Most canned fish are preserved using high temperatures befor the can is sealed. Surely this will destroy the beneficial fatty acids DHA and EPA in teh fish and turn them 'rancid'?

Answer 1

NO, the tins and cans are sealed and there is not much oxygen available. It is the oxygen that reacts with the fats turning them rancid. (Good question)