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How to Dress up Tinned Fish
While tinned fish has been a popular part of tapas culture (also referred to as conservas) in Europe for a long time now, it’s only recently become more popular in the United States. I didn’t fully understand the hype until I was in Europe last summer. A wine bar in Amsterdam, Twee Prinsen, offered a full menu of various tinned fish dishes paired with bread for delicious easy appetizers.
In terms of presentation, I like to serve tinned fish (especially ones in pretty tins) like anchovies or sardines with the lids peeled back, but not removed. Serve with bread and accouterments like cornichons, roasted red pepper and more. The tins make it easy to take the meal wherever – for a park picnic or quick date night. Pair with a funky orange wine or a dirty martini.
Table of contents
- What is tinned/ canned fish?
- Why is tinned fish so popular right now?
- A Brief History of Canned Seafood
- How long does canned seafood last?
- My Favorite Types of Tinned Fish and Conservas
- Where to Buy High-Quality Tinned Fish: The Best Tinned Fish Brands
- Easy Combinations (No Recipes Needed)
- Tinned Fish Recipe Ideas
- How to eat tinned fish: easy pairings
What is tinned/ canned fish?
The fish and shellfish can be cooked, fried or smoked then added to tins or cans and packed with oil, brine or water before the containers are sealed, washed and sterilized in the canning process. The method of preserving fish and shellfish in cans and tins makes it shelf stable and able to last a long time.
Why is tinned fish so popular right now?
Tinned fish is relatively cheap. It’s an inexpensive way to transform basics into delicious protein-filled meals from a simple spread with bread and crackers or into a pasta using shelf stable ingredients. In a sense everything old is new again and tinned fish is a part of the trend cycle. Popularized in 2021 on TikTok as “hot girl food”, Alison O’Connor also noted in a video “it’s giving Great Depression”. More recently tinned fish has been noted as a possible recession indicator since it is less expensive than fresh seafood.
A Brief History of Canned Seafood
The “father of canning”, French Chef Nicola Appert worked for 14 years to figure out how to preserve food for the French government. In Breton, France, fishermen were known to fry sardines and keep them preserved in clay jars. By the end of the 1800’s France led in canned seafood production, however, it wasn’t long before Spain and Portugal took over, preserving fried or grilled fish in oil before packaging them.
How long does canned seafood last?
Tinned fish and canned seafood is shelf stable. Because it doesn’t need refrigeration it makes for a great pantry staple. But how long does it actually last? Commercially canned seafood lasts for up to 5 years. However, once a container has been opened it should be consumed within 1 to 2 days (and stored refrigerated once opened).
My Favorite Types of Tinned Fish and Conservas
- Tuna
- Anchovies
- Sardines
- Mussels
- Clams
- Salmon
- Cockles
- Mackerel
Where to Buy High-Quality Tinned Fish: The Best Tinned Fish Brands
There are plenty of canned fish brands out there and these are a few of my favorites:
Easy Combinations (No Recipes Needed)
- Genoa toast + aioli + boquerones + herbs (a favorite of my friend Emily at her Petite Pasta Joint popup)
- Anchovies + vinegar + olive oil + red pepper flakes + potato chips
- Saltines + tomato marinated mussels
- Sardines + lemon mayo + roasted red pepper + chopped chives
- Toasted bread + canned tuna + mayo + Cheddar cheese
- White rice + canned tuna + avocado + chili crisp
Tinned Fish Recipe Ideas
In addition to eating them on their own or paired simply with bread as a snack board, I love adding tinned fish like anchovies over salads (or in the dressing), pizza, and pasta sauces. I’m sharing some of my favorite recipes for a few different types of canned seafood below:
Anchovy
Spaghetti with Rapini, Anchovy and Chili Oil
This pasta is a cheap and easy twist on the classic pasta dish, spaghetti agilo e olio, which translates to garlic and oil pasta. Anchovy adds a flavorful, savory element to the easy dish while chili oil made from simmering chili flakes in oil adds a bit of heat.
This twist on the classic is made with homemade spicy caesar dressing, a mixture of kale, romaine and buttered breadcrumbs. Anchovy is a crucial ingredient in any caesar salad.
Tapenade is a garlicky and salty dip from Provence made from olives, garlic, anchovies, almonds and capers. It’s great for dipping warmed breads like foccacia.
Bagna Cauda is a dish from the Piedmont region of Northwest Italy. Italians typically eat this warm dip in the fall and winter paired with vegetables.
Roasted Chicken with Italian Salsa Verde
The rendered chicken fat is tossed with cubes of fresh bread and cooked into flavorful, crispy croutons served over bitter radicchio. I pair the chicken with salsa verde made from chopped herbs, umami packed flavors of anchovy, briney capers and zesty lemon.
Tuna Fish Recipes
Serve this tuna salad simply over rice or greens or pile it onto slices of thick sourdough bread cooked on a griddle with cheese for a Korean twist on the classic tuna melt. Tuna salad is one of my favorite easy canned fish meals!
There are many different variations of a Niçoise salad. Niçoise salad is a dish from Nice, the South of France and apart from a few core ingredients the rest are very flexible and can be easily substituted based on seasonal availability.
Confit Tuna Sandwich (instructions for canned tuna)
The contrast of the confit shallots in the tuna salad with the pickled onions and fire-roasted peppers, avocado, cucumber and sprouts makes for a bright yet light summer sandwich.
Charred Broccolini with Tonnato Sauce
This flavorful vegetable side dish comes together easily with a rich and briny sauce made from canned/ jarred tuna.
This easy and flexible weeknight pasta recipe can be made with your favorite noodle shape plus onion, garlic and frozen peas.
This vibrant take on a simple tuna salad sandwich is made with kewpie mayo, a bit of pepperoncini brine and topped with plenty of sliced pepperoncinis for a great balance of acidity.
Clams
New England Clam Chowder (has instructions for using canned clams)
A proper New England clam chowder should consist of a delicate and creamy, slightly thickened broth (but not sludgy) that contains a hint of smokiness from bacon and an abundance of clams.
How to eat tinned fish: easy pairings
- Roasted red pepper
- Pickled onions
- Cornichons
- Olives
- Mustard
- Baguettes/crackers
- Fresh herbs
- Radish
- Hard/ soft boiled eggs
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