Tinned oily fish

[Pleasenomoreglitter]

Hi, I’m looking for ideas from people who eat tinned oily fish such as mackerel and sardines on what to do with them. I’ve bought some mackerel in spicy tomato sauce but realised I’m not actually sure how to serve it! I’ve seen people talk about having these / sardines on toast, but do you eat them cold from the tin spread on the toast or are you supposed to heat them up? Tuna I’d usually eat cold mixed with mayonnaise and sometimes use it in pasta sauce. So I feel a bit daft not knowing how to eat other tinned fish but it was never eaten in my house growing up so I have no reference point!

I recently tried a simple recipe I saw online. It was perfect.

Sardines in oil or sauce of choice. Don't drain. Mash up with a little knob of butter. Toast one side of your favourite bread. Spread fish mash on untoasted side. Grate over a hard cheese such as comte or parmesan to your preferred amount. Stick under grill till bubbly. Eat.

Also my CBA/pissed meal is halved cherry toms cooked down slow and low with garlic and chilli in some of the oil from the tin then when a bit jammy and soft chuck in cooked pasta, the fish and any oil still in tin, spinach leaves, sliver of butter and eat straight from pot.

I am slightly obsessed with oily fish.

I fork it into my face, from the tin.

Chop them into bite sized pieces. Mix with a bag of salad leaves and use the sauce they came in as salad dressing. So quick and tasty.

I love them, but won't be much help as I normally just have them from the tin or between two bits of bread. Sometimes add them to noodles in broth.

All these recipes are good
www.theguardian.com/lifeandstyle/2012/apr/13/tinned-fish-recipes-sardines-anchovies

Clearly the people promoting this shite have no idea that tinned food is already cooked!

I want to and have to fight it every time (especially the spine)

But that is what makes tinned fish so good for you, so I mash it quickly with my eyes shut 😂

Sweat sliced or wedged fennel with a bit of garlic, add tomatoes and simmer, then add a tin of oily fish and beans near the end - sprinkle with parsley. Cheap, mainly storecupboard protein powerhouse.

Posher version of that recipe here

https://cafehailee.com/recipes/sardines-and-beans/

Gosh, I’m still amazed by the incredibly narrow experience of tinned fish revealed on this thread. Only two of us appear to have eaten any beyond sardines, mackerel, tuna and pilchards.

And I’m laughing at @7238SM’s assumption that one might choose it for reasons of economy. My monthly tinned fish expenditure is comparatively vast.

Tinned tuna doesnt count as an oily fish

OP is looking for tinned oily fish

They were too busy being superior and smug to read the OP.

Tinned sardines in tomato sauce are great in a puttanesca. I go for the boneless ones if I can find them. or mackerel if there are no boneless sardines.

Fry chopped red onion with lots of fresh, minced garlic or a generous tablespoon of garlic paste then add chopped red peppers. Add a tin or two of chopped tomatoes or passata, a spoonful of capers, chilli flakes or minced fresh chilli and some dried oregano and thyme. When the veg is all tender and the sauce is thickening, add the tinned sardines and a generous scoop of black olives (tinned, pitted ones are fine). I like them stirred in until they melt into the sauce. DH prefers them chunky. Up to you. You can also add anchovies if you want, and chopped parsley on top. Serve with spaghetti or any pasta you like.

But eating a wide variety of any foodstuff is better than rigidly sticking to just one or two, surely?

She is looking for tinned oily fish, presumably she eats other foodstuffs as well to add to it, a bit of bread might sneak in here or there, a bit of meat, a bit of dairy

Im sure she doesnt only eat 2 food stuffs.

I recently came across a Mary Berry recipe for three tin fish pate - basically empty a tin of anchovies in olive oil and a tin of sardines in olive oil into food mixer with a tin of drained tuna plus lemon juice and fresh herbs then blend. I also add extra oil and balsamic. The original recipe also had butter but I can’t tolerate dairy but it’s delicious and all the family love this pate!

I choose it because it's really cheap (and delicious and good for you). And sardines are the cheapest.

My fave anchovies recipe

Pour the oil into a small saucepan with a couple of extra table spoons of olive oil. Fry a chopped onion and a few whole garlic cloves for about 10 mins until v soft. Add the anchovies and cook for another 5 mins. Mash it all down and add a decent amount of black pepper. You can have it with pasta but my fave is cabbage and gnocchi. Anchovies and cabbage is an excellent combination. It looks horrible but tastes amazing.

That sounds good. I'd add lemon zest and a bit of smoky paprika, and maybe some cream cheese to it.

The Guardian has a long running article about tinned fish recipes. Loads of inspiration there: www.theguardian.com/food/article/2024/sep/11/storecupboard-saviours-how-to-make-the-most-out-of-tinned-sardines-recipes-anna-berrill

I've just started regularly having oily tinned fish. Great thread.

Yes, also OP anchovies with lamb, you dont have to have it just in a fish dish

I love tinned mackeral with tinned mixed beans, a huge handful of fresh coriander, lemon or lime juice, some finely chopped raw red onion and loads of black pepper

If I’m hungry I’ll add extra leaves, celery, fresh spinach or whatever salad is to hand and a slice of toast.

That's quite patronising.
I know there's a lot of tinned fish available. I stick to sardines/pilchards because they're cheaper and more widely available than most others.

I’m a big tinned fish fan, but those fancy ones from the Tinned Fish Company seem really expensive to me - is the quality of them really worth the price?

I think they are much nicer...but when you just want sardines on toast then the standard supermarket fare is great. I do prefer the skinned boneless ones from Waitrose and that they used to do in M&S but I haven't seen for a while.