Abstract: Canned marine fish are among the most common processed seafood products. They are valued for their high nutritional content, diverse flavors, long shelf life, and ease of consumption, making them highly popular with consumers. China entered relatively late into the marine fish canning industry, and its current canned marine fish production and storage processes are limited by quality deficiencies and food safety risks, hindering high-quality development. To address these shortfalls, in this study we focus on canned marine fish products and systematically compile information on commercially available products of various brands, analyze their primary processing techniques and critical control points, and identify common food safety hazards during production. Our aim is to provide a theoretical foundation and technical reference for optimizing processing techniques, thereby enhancing product quality and improving safety.