5x Canned Fish

Canned fish is one of the most underrated products in the supermarket. A shame, we think, because canned fish can be at least as delicious as fresh fish. Besides, you can use it in all sorts of ways. Salmon or tuna, whole or in pieces, in water or olive oil: choose your favorite, stock up and fill your pantry with it. It will come in handy one way or another. 

Sardines
Canned sardines generally come from the cold Atlantic Ocean, just off the coast of Portugal. Once the season gets going in summer, fishermen catch thousands of them at a time. Once off the boat, the sardines are cleaned and portioned by hand, then packed in cans within a few hours. Because the packaging happens so quickly, nothing changes about the sardine’s flavor. No, not even if you’ve had the can in your pantry for what seems like forever. We like this firm fish best in a tapenade with black olives and parmesan.

Anchovies
You can use pickled anchovies in all sorts of ways: use the little fish as the base for a perfect vinaigrette, add extra flavor to your salad or pimp your pizza with them. Or make pasta puttanesca with them: a quick pasta with anchovies, olives and capers from Sicily. There, they eat it with some crispy breadcrumbs on top. In short: anchovies are a great flavor booster for dishes that could use a pick-me-up . You do have to like the flavor: it’s quite umami.

Salmon
Canned wild salmon in particular has a firm, meaty texture and a pronounced flavor. Whichever canned variety you choose: the flakes certainly don’t always have to go on a pizza. Canned salmon is also perfect – perhaps even better than the more expensive fresh version – for baking crispy salmon cakes. Preferably with a dollop of homemade lemon mayonnaise as a dip.

Tuna
Canned tuna isn’t always equally sustainable. So preferably choose varieties such as skipjack and albacore (white) tuna, and also go for canned tuna in oil. It has a more powerful flavor. Mix the fish flakes with plenty of mayo, spring onion and black olives for the ultimate tuna spread. Delicious on crusty baguette.

Crab
We know crab isn’t fish, but this list wouldn’t be complete without it. Canned crab is especially suitable for making soft crabcakes. We recommend this recipe for (grilled) crab cakes with mango mayonnaise by barbecue master Jord Althuizen. Don’t forget to drain the canned crab well!