Canned seafood is unquestionably having a moment: You’ll find these petite sea creatures on restaurant and bar menus, featured in popular recipes online and in print, and even starring in cookbooks such as Tin to Table by Anna Hezel and The Fishwife Cookbook by Becca Millstein and Vilda Gonzalez. Dozens of websites now sell tinned fish from around the world, including Portugal, Spain, Norway, the Pacific Northwest, Japan, and China.
Walking down the canned goods aisle at the grocery store can feel like being a kid in a candy store: Popular options include anchovies, tuna, and sardines, often packed in olive oil and available in punchy flavors such as spicy piri-piri and tangy preserved lemon. You can even find trout, mahi-mahi, clams, oysters, and octopus, all packaged in photogenic tins.
I was curious to know which brands our editors reach for and how they use them to make delicious meals. Some of our staff are self-proclaimed canned fish lovers who’ve been eating this flaky pantry staple for decades, while others are more recent converts. Regardless of when they got hooked, everyone at Serious Eats agrees: Canned fish is one of the best building blocks for quick, everyday meals. We love pairing it with salted crackers and baguette slices, tossing it with pasta, using it to fill hearty sandwiches, and just eating it on its own, straight from the tin. Below, you’ll find our editorial team’s favorite ways to cook with canned seafood. No matter your experience (or comfort level) with the ingredient, there’s likely a recipe that will introduce you to a new favorite tinned fish.
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