The canned fish industry obtains the raw material of the extractive fishery, resulting in exhaustion of these resources. In this work, we are proposing the use of fish obtained from freshwater culture. The state of Mato Grosso accounted for 9.81% of the national production (47.4 thousand / t) in 2015. The canning adds value, conferring a long shelf life and dispensing chemical additives. The pacu (Piaractus mesopotamicus) canned process was carried out. Medium size fish were purchased in the local trade, proceeding to the process of canned in appropriate cans with capacity of 340 grams with autoclave heating for ninety minutes at temperature of 121º C. The product obtained was subjected to sterility tests to commercial sterility recommended by RDC nº 21/2001 of ANVISA, obtaining satisfactory results. For comparison purposes, sardines (Sardinella brasiliensis), of great national industry, canned, prepared in an analogous way were analyzed. Pacu analyzes were carried out with the following results; Protein 21.5 ± 0,73 %, Lipids 8.46 ± 1,08 %, and was compared with referential values of sardine protein 19,31 % and sardine lipids 10,31 % obtaining significant differences. The sensory analyzes counted on 70 tasters of diverse age groups recruited in the Faculty. Demonstrated for the item flavor; 32.9% indicated, "I liked it a lot" for Pacu, while for sardine 21.5% said "I liked it a lot". For aroma; 42.9% indicated, "I liked it a lot" for Pacu, while for sardine 37.1% indicated "I liked it a lot". For buy intention, 60.0% indicated that they would buy Pacu canned, while 54.2% indicated that they would buy canned sardines. The results of the chemical analysis initially indicate that of Pacu has nutritional value comparable to traditional sardine and sensorial test showed that Pacu has higher acceptance rates than sardine fish.