One of the biggest food fads this year is being praised as being tinned fish. It’s much more than simply a pantry staple; it’s also healthy, sustainable, and full of vitamins and Omega-3. Here are some tips for using canned fish properly in your daily cooking.
Tuna
It’s time to try it again. The tiny disc-shaped tins of water-packed tuna may bring back some pretty intense memories of the elementary school lunchroom. For a salad, you can eat tucked into toasted baguettes or turn into a quick tuna melt under the broiler, combine it with mayo, plenty of salt and pepper, finely chopped celery, and scallion.
Sardines
Consider accumulating some sardines because they are delicious straight from the can and only get better with time. With a couple of slices of buttered bread or a stack of saltines, you can transform practically any can of sardines, whether packed in tomato sauce, with pickled peppers, or with bits of lemon peel, into the ideal backyard (or living room) picnic.
Shellfish
It’s typical practice to enjoy a glass of beer or wine while munching on some mussels or clams right from the can with a small mound of potato chips. You can serve this item for dinner. These canned fish are ready to eat in addition to the typical sardines and tuna.
