From Tin to Table: 5 Ways To Enjoy Tinned Fish
Did you know that a humble tin of fish can provide so many nutritious, convenient, and sustanable meal ideas?
In America, tinned fish has always been the forgotten item in the pantry. In our heads, opening and draining the fish is an effort, it stinks, and the only recipe we can come up with is a sad tuna fish sandwich laden with mayonnaise.
In Mediterranean countries such as Spain and Portugal however, tinned fish has been a food staple for centuries. Japan and Korea have also always been fans, and easily incorporate it into their diet.
We're here to take cuilinary inspiration from these countries, and are sure you'll soon be reaching for that tin of fish in the pantry!
What Makes Tinned Fish So Great?
It's a common myth that fresh seafood is healthier than tinned.
Tinned dish is full of protein, healthy omega-3 fatty acids which are good for heart healthy, and essential vitamins and oils which lower blood pressure. Essentially, the fish marinates in these nutrients when packed in the tin, so you really are consuming the good stuff.
Tinned fish can be stored for long periods of time without spoiling (it lasts up to 4 years in the pantry!) meaning food waste is extremely limited.
Not only that, but a lot of the seafood consumed in America is actually imported from Asia. Fresh fish is flown to the US on ice, which requires a lot of energy and is a real damage to the environment.
Aluminium tin packaging produces less waste than plastic packaging, and aluminium 'canning' (the method of tightly packing produce into an airtight tin) makes use of smaller fish, such as mackerel and sardines, which are further down on the food chain and have healthy, wild populations.
So, have we convinced you? Read on to find out how you can make the most out of tinned fish.