The modified technology for processing of canned fish products having the functional food properties has been worked in Sea Fisheries Institute in Gdynia, Poland. The technological modification excludes presalting and precooking operation of fish raw material out of the standard production process. It has been shown, on the basic of experimentally produced canned fish products, that there are technological possibilities to produce various assortments of such functional food with presupposed composition and nutritional value.Canned products produced from Atlantic mackerel (Scomber scombrus) could be recognized as functional food, due to well balanced content of basic nutrients, and especially due to high content (above 3 g / 100 g) of n-3 PUFA.