And for good reason.
Canned and tinned fish has so many perks.
It’s nutritious, often inexpensive (unless you buy a really fancy brand!
Photo:Ted Cavanaugh / Prop Styling by Marina Bevilacqua
), versatile, and delicious.
Here experts share their favorite ways to choose and serve a variety of tinned fish.
Theyre great on skewers with pickled peppers and olives, a classic Spanish snack.
But theyre often better in the backgroundsimmered with braised lamb or whisked into a dressing, for example.
you’re free to use oil- and salt-cured anchovies interchangeably.
Just be sure to rinse salt-packed fish well before cooking.
Sardines
Sardines are larger and milder than anchovies but just as versatile.
Theyre meaty enough to stand on their own in a salad or onbuttered toast with a squeeze of lemon.
They also make an excellent flavor base for pasta sauces and soups, since theyre not overwhelmingly fishy.
Oil is a great preservative and flavor enhancer, adding an unctuousness that water cant.
Use the leftover oil to season roasted vegetables or saute onions and garlic for pasta.
Even if you spot a few, you’re free to eat them!
Tuna
The quintessential canned fish is getting an upgrade with higher-quality ingredients and more sustainable fishing methods.
McDade blends tuna into a basic tonnato sauce to drizzle overporkor roasted vegetables.
Steer clear of less expensive flaked tuna, Sampson says, as it can taste tinny.
Speaking of mercury, we like the Safe Catch brand for its stringent low-mercury thresholds.
Pop one open for a sophisticated centerpiece on an appetizer board.
