| Summary: | This study analysed the effect of prior high-pressure processing (HPP; 200–600 MPa, 2 min), freezing (−30 °C, 48 h), and frozen storage (−18 °C, 6 months) on the macroelement and trace element content in brine-canned mackerel (<i>Scomber colias</i>). Most elements (<i>Na</i>, <i>Ca</i>, <i>Ba</i>, <i>Mn</i>, <i>Fe</i>, <i>Cu</i>, <i>Cd</i>, <i>Sn</i>, <i>As</i>, <i>S,</i> and <i>Se</i>) showed an increased (<i>p</i> < 0.05) presence in mackerel muscle canned after freezing. A content increase (<i>p</i> < 0.05) was also observed for <i>Na</i> and <i>Sn</i> if prior frozen storage was also applied; on the contrary, <i>Ca</i>, <i>Ba</i>, <i>Mn</i>, <i>Fe</i>, <i>Cd</i>, <i>S</i>, and <i>Se</i> showed a content decrease (<i>p</i> < 0.05) as a result of such storage. Freezing, frozen storage, and canning led to lower values (<i>p</i> < 0.05) in canned fish for <i>K</i>, <i>Mg</i>, <i>Pb</i>, and <i>P</i>. Prior HPP led to relevant content decreases (<i>p</i> < 0.05) for <i>K</i>, <i>Mg</i>, <i>Ca</i>, <i>Ba</i>, <i>Mn</i>, <i>Fe</i>, <i>Pb</i>, and <i>P</i> contents in fish canned after the freezing step; HPP provoked additional decreases (<i>p</i> < 0.05) in <i>Ca</i>, <i>Ba</i>, and <i>Mn</i> levels in samples corresponding to 6-month frozen storage. On the contrary, prior HPP led to marked increases (<i>p</i> < 0.05) for <i>Cd</i>, <i>S</i>, and <i>Se</i> contents in all canned samples. Content changes are explained on the basis of modifications of other constituents and liquor losses from muscle.
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