In the seafood sector, canning is a significant preservation technique that successfully causes extended the shelf life of fish while maintaining its nutritional content and flavour. But canned fish spoiling is still a major problem that compromises both consumer acceptance and product safety. Microbial spoilage in canned fish is mainly caused by pathogens like Salmonella, Clostridium botulinum, Listeria monocytogenes, and spoilage organisms such as Pseudomonas, Shewanella, and lactic acid bacteria. Enzymatic spoilage, particularly autolysis, breaks down proteins and lipids, affecting texture and flavour. Chemical spoilage, driven by lipid oxidation, leads to rancidity and off-flavours, worsened by oxygen and poor storage. Physical spoilage results from faulty retort processing, overfilling, under-exhausting, or contamination, compromising can integrity. Product quality is lowered by flaws including struvite crystals, blue discoloration, honeycombing, and sulphide blackening. In order to ensure safe, superior canned fish, it is essential to comprehend these characteristics.