Hi Jey, does Marty provide any information regarding how the nutrient ratings are obtained? In particular, why is Mackeral at 80% but canned Mackeral is only 52% (on a Nutrient per serving basis).

My understanding is that canned fish is cooked in the can so nothing is missing albeit I guess if the temperature is higher or longer than normal cooking, some nutrients could be degraded. Also, in some cases, the bones are left in and are soft enough to eat so presumably that would make canned fish more nutritious.