Tinned Fish Recipes

What makes tinned fish sustainable?

  • Fish and seafood are extremely nutritious (and tasty!)

  • Fisherman harvest it at the peak of the season

  • Purveyors process it close to where it is caught

  • Entire catch is processed; surplus isn’t wasted

  • Contents are fully cooked during processing and
ready to enjoy anytime

  • Shelf life is 5+ years

  • Tin can be easily recycled

Sardines - Quinoa Tabbouleh with Sardines

  • 1 cup cooked quinoa

  • 1-2 bunches parsley, chopped fine

  • 1/3 cup fresh mint leaves, chopped fine

  • 1 scallion, chopped fine

  • 1/2 - 1 jalapeño, seeded and chopped fine

  • 2 cups cherry tomatoes, quartered

  • zest and juice from 2 lemons

  • salt and pepper to taste

  • 1 splash extra virgin olive oil

  • 2 tins sardines, drained

Mix cooked quinoa with parsley, mint, scallion, jalapeño, and tomatoes in a bowl. Add lemon zest and juice, season with salt, pepper, and a splash olive oil. Top with sardines and serve.

Anchovies - Provencal Anchoïade

  • 1 2-oz can anchovies

  • 1 clove garlic

  • 2 tablespoons extra virgin olive oil

  • 3 tablespoons lemon juice (or to taste)

  • 2 tablespoons flat-leafed parsley, chopped fine

  • ground black pepper or red chile flakes, to taste

Chop anchovies and put in a small skillet with olive oil. Cook and stir until anchovies melt (yes, that’s exactly what’s going to happen). Remove from heat and stir in remaining ingredients.

  • Serve as a dip or spread on crusty bread (preferably on a warm sunny day, outside, with a nicely chilled rosé)

  • Drizzle over just about any fresh vegetable

Mackerel - Smoked Mackerel Spread

  • 1 can smoked mackerel

  • 1/2 cup heavy cream

  • 1/4 cup cream cheese

  • 3 tablespoons minced sweet pickles (gherkins, cornichons, bread & butter)

  • 1/2 shallot, minced

  • 3 hard-boiled eggs, chopped

Put mackerel, cream, and cream cheese in a food processor and puree until smooth, about one minute. Tip it into a bowl and thoroughly stir in the pickles and shallot. Add the eggs and stir lightly just to combine. Refrigerate for at least two hours before serving to allow flavors to meld, but let sit at room temperature for about a half hour so it softens up for serving.

Serve over crusty bread or crackers.

Mussels - Spicy Pasta Sauce

  • 3 tablespoons olive oil

  • 2 cloves garlic, peeled and minced

  • 5 plum tomatoes, cut into chunks

  • 1 2/3-ounce can spicy mussels, drained

  • 3 tablespoons chopped fresh Italian parsley

  • 1/4 cup fresh basil leaves, cut across into thin strips

  • salt and pepper to taste

Heat olive oil in a skillet, and add garlic; cook about 2 minutes, but do not brown. Add tomatoes and cook until just heated through. Remove from heat and stir in mussels, parsley, and basil, and season to taste with salt and pepper. Serve immediately over cooked pasta.

Brian PelletierComment