The Magic of Tinned Fish
It’s time to look beyond old standbys: There are other fish in the sea!
Photograph by David Malosh
Tuna fish sandwiches aren’t exactly trendy fare, but a new wave of tinned fish has arrived — and suddenly seafood in a can is cool again. The options are next-level: mussels in a smoky fennel tomato sauce, salmon with Sichuan chili crisp, lemon-caper mackerel — packaged in beautifully designed tins like little gifts to seafood lovers everywhere. Shelf-stable fish has been around for more than a century, but now it has a new fan base thanks to companies like Scout and Fishwife, which launched in 2020. More stores are stocking fun options, and sales have soared over the past year. Snack right from the can, or dive into these recipes from our test kitchen.
Photograph by David Malosh
Spaghetti with Mussels and Tomatoes: Season 1/2 cup halved cherry tomatoes with salt in a large bowl; let sit 15 minutes. Stir in one 3.5-ounce tin mussels (preferably in a smoked paprika and fennel tomato sauce), 2 tablespoons each chopped parsley and scallions and 1 tablespoon each lemon juice and olive oil. Toss with 4 ounces cooked spaghetti; add a splash of pasta cooking water, if needed. Serve with a lemon wedge.
Photograph by David Malosh
Potato-Choritzo-Octopus Skewers: Cook 1/2 cup sherry vinegar, 1 tablespoon honey, 1 bay leaf and a pinch of salt in a small saucepan until syrupy, 5 to 7 minutes. Cook baby potatoes in boiling water until tender, 12 to 15 minutes; toss with olive oil and salt. Warm sliced Spanish chorizo in a small skillet until crisp. Thread the chorizo and potatoes onto skewers, alternating with chunks of tinned octopus (drained). Drizzle with the vinegar reduction.
We used: Matiz Octopus in Spanish Olive Oil
Photograph by David Malosh
Snack Plate with Anchovies: Open a tin of oil-packed anchovies and serve on a platter or board with Peppadews, olives, cheese, sliced baguette and salted butter.
Photograph by David Malosh
Open-Faced Sardine Sandwiches: Combine 1 tablespoon crème fraîche with 1 teaspoon yellow mustard; spread on 2 slices rye bread. Top with thinly sliced Persian cucumber, bibb lettuce leaves, oil-packed sardine fillets, plus a drizzle of oil from the tin and a few red onion rings. Sprinkle with flaky salt and chopped dill.
Photograph by David Malosh
Cabbage Salad with Squid: Chop one 4-ounce tin oil-packed squid. Combine with 1 1/2 cups shredded cabbage, 1/2 cup shredded carrots, 2 tablespoons chopped roasted peanuts and 1 tablespoon each sliced Fresno chile and chopped scallions in a large bowl. Add 4 teaspoons lime juice, 1 tablespoon fish sauce and 2 teaspoons sugar and massage with your fingers. Top with fresh cilantro.
Photograph by David Malosh
Crackers with Smoked Trout: Thinly slice 1 red onion; toss with 3 tablespoons white vinegar and let sit 30 minutes. Spread baba ghanoush on water crackers. Top with diced Persian cucumbers, tinned smoked trout and the pickled red onion.
We used: Fishwife Smoked Rainbow Trout
Photograph by David Malosh
Flatbread with Clams and Bacon: Cook 4 slices chopped thick-cut bacon in a skillet over medium-high heat until crisp, about 8 minutes. Pour off all but 1 tablespoon fat, then add 1 tablespoon olive oil to the pan with the bacon. Add 4 sliced garlic cloves and one 4-ounce tin whole baby clams or cockles (drained); cook over low heat, 1 minute. Spread on two 6- to 7-inch flatbreads and sprinkle with grated pecorino. Bake at 475˚ F, 5 minutes. Drizzle with hot honey and top with baby arugula.
We used: Matiz Wild Cockles in Sea Salt Brine
Photograph by David Malosh
Smoked Mackerel Dip: Pulse 4 ounces softened cream cheese, 1/4 cup sour cream, 2 tablespoons each lemon juice and pickled jalapeño brine, and 1 teaspoon Old Bay in a food processor until smooth. Add one 4-ounce tin smoked mackerel (drained) and pulse just to combine. Transfer to a bowl; fold in 1/4 cup each chopped red bell pepper and celery and 2 tablespoons each chopped chives and pickled jalapeños. Top with more chives and serve with crudités.
Credits:
Story introduction written by Anikah Shaokat for Food Network Magazine.
Recipes by Jessica D'Ambrosio, Steve Jackson, Jackie Yi Yoon Park and Amy Stevenson.
All photographs by David Malosh.
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