9 easy to make recipes with canned fish, according to our publishers

Canned seafood undoubtedly have a moment: you will find these small marine creatures on restaurant and bar menus, presented in popular online and paper recipes, and even in cooking books such as Table box by Anna Hezel and The Fishwife Cooking Book by Becca Millstein and Vilda Gonzalez. Dozens of websites now sell canned fish from all over the world, including Portugal, Spain, Norway, the North West Pacific, Japan and China.

Proceeding in the alley of preserved products at the grocery store may have the impression of being a child in a candy store: popular options include anchovies, tuna and sardines, often wrapped in olive oil and available in hitting flavors such as spicy piri-piri and acid-stained preserved lemon. You can even find trout, mahi-mahi, clams, oysters and octopus, all wrapped in photogenic boxes.

I was curious to know which brands our editors for editors and how they use them to prepare delicious meals. Some of our employees have been lovers of self -proclaimed canned fish who have eaten this unavoidable guardian for decades, while others are more recent converts. Whatever the moment they have become addicted, everyone at Serious Eats agrees: canned fish is one of the best construction blocks for quick and daily meals. We like to associate it with savory crackers and baguette slices, throwing it with pasta, using it to fill generous sandwiches and eating it alone, directly from the tin. Below, you will find the favorite ways of our editorial team to cook with canned seafood. Regardless of your experience (or your level of comfort) with the ingredient, there is probably a recipe that will present a new favorite canned canned fish.