Seafood Made Easy: Tinned fish is trending — here are two of my favourite recipes to try

Tinned Sardine Panzanella. Picture: Chani Anderson

Tinned fish is trending: TikTok videos, Instagram accounts, monthly subscriptions, tasting clubs and Vogue articles all been devoted to fish in a can. 

Since the global pandemic, consumption of conservas has risen year on year. 

The popularity is justified when you recognise just how charming the colourful packaging is, the fact that there’s not a hint of plastic in sight and the contents are utterly delicious. 

I’m a self-confessed tinned fish enthusiast. Procuring fresh fish can be a challenging no matter your location or your schedule.

There are plenty of perks to tinned fish; no refrigeration required, a use by date very far in the future and most often well labelled. 

Labelling is an area within the seafood industry that requires massive improvement and legislative reform. Fishing methods and locations displayed clearly on the tin is a huge plus.

When you consider that globally over 27% of fish that are caught are wasted every year, equating to millions of tons of an already limited resource, canning seafood sounds like an intelligent way to go. 

Tinned fish is processed within hours of landing at the peak of its freshness with little waste. 

Fish is an extremely perishable product; a huge factor that contributes to this mass wastage. Canning preserves shoals of fish for many years to come.

A well-stocked larder and a fridge full of flavourful condiments is key to being able to produce tasty meals in a pinch. 

Whether it’s a stack of tinned sardines, mackerel or anchovies, a Kilner of kraut, a bottle of my favourite hot sauce or a jar of pickles these are the ingredients I rely on most at home.

This weekend I have included two of my favourite ways to utilise the convenience and the flavour of these products. 

With the first of the Irish tomatoes coming soon; a tinned sardine panzanella salad that delivers big on flavour with very little labour. You could swap the sardines for some tinned mackerel or some Cantabrian anchovies. 

And a spicy tuna bowl with sushi rice with a handy pickled beetroot recipe which works great as a packed lunch or served over warm rice for dinner.

Spicy tuna rice bowl with pickled beetroot

A spicy tuna bowl with sushi rice with a handy pickled beetroot recipe which works great as a packed lunch or served over warm rice for dinner.

Servings

4

Preparation Time

 40 mins

Cooking Time

 25 mins

Total Time

 1 hours 5 mins

Course

 Main

Ingredients

• For the spicy tuna:

• 400g tuna

• 3 tbsp mayonnaise

• 2 tbsp crème fraîche

• 1 tbsp hot sauce

• Juice 1 lemon

• 2 tsp sesame oil

• Sesame seeds

• 2 scallions, finely sliced

• For the pickled beetroot:

• 500g fresh beetroot

• 250ml apple cider vinegar

• 100g caster sugar

• 150ml water

• ½ tsp coriander seeds

• ½ tsp black pepper

• 1 bay leaf

• For the rice:

• 375g sushi rice

• 450ml cold water, plus more for washing

• 1.5 tsp fine salt

• 1 tbsp caster sugar

• 40ml rice wine vinegar

• 1 small piece of kombu

Method

1. For the fish:

2. Combine the mayonnaise, crème fraîche, hot sauce, lemon juice and sesame oil in a medium sized mixing bowl and whisk to combine.

3. Add the drained tuna to the bowl and fold through the mixture. Add the finely sliced whites of the scallion to the mix. Reserve the greens of the onion to garnish the rice bowls. Taste and season with sea salt. Set Aside.

4. In a small dry pan toast the sesame seeds. Set aside to cool.

5. For the pickled beetroot:

6. Top, tail and peel the outer skin from the beetroot. (Wear gloves to avoid staining your fingers) Finely slice the beetroot into discs, use a mandolin. You can also use a box grater or a food processor.

7. In a medium sized pot add the coriander seeds and black pepper and toast on a medium high heat for one minute until fragrant.

8. Add the apple cider vinegar and water to the pan followed by the caster sugar and mix well to dissolve.

9. Add the beetroot and bring to the boil before reducing the heat and simmer until the beetroot is cooked for approximately 5 minutes.

10. Allow to cool before placing in a sterile jar. These pickled beetroots will keep for weeks in the fridge.

11. For the rice:

12. Place the sushi rice in a bowl and cover with cold water. Stir the rice using clean hands. This process of washing the rice is to remove the excess starch. Drain the rice in a sieve or colander and repeat this process five times until the water runs clear and is no longer white and starchy.

13. Place in a clean bowl and cover with cold water allow to sit for 30 minutes to soak.

14. Drain the rice and add to a heavy based medium sized pot and add 450ml water and kombu. Place a tight-fitting lid on the pot and bring to the boil for 3 minutes before reducing the heat to the lowest setting you have for 20 minutes.

15. Whilst the rice is cooking in a small pot add the salt, caster sugar and rice vinegar. On a low heat stir to dissolve the sugar and salt.

16. When the rice is cooked transfer to a large bowl and add the rice vinegar and mix well. I use a flexible spatula to avoid breaking up the grains of rice.

17. Serve hot or cold with some of the spicy tuna and pickled beets and a scattering of toasted sesame seeds and the greens of the scallions.

Tinned Sardine Panzanella

A tinned sardine panzanella salad that delivers big on flavour with very little labour - you could swap the sardines for some tinned mackerel or some Cantabrian anchovies.

Servings

4

Preparation Time

 1 hours 30 mins

Cooking Time

 8 mins

Total Time

 1 hours 38 mins

Course

 Main

Ingredients

• 600g beef tomatoes

• 230g cherry tomatoes

• 1 small red onion

• 1 tbsp green pitted olives

• 230g a day-old baguette or crusty bread

• 1 clove of garlic

• 100ml olive oil

• 2 tbsp red wine vinegar

• 120g drained tinned sardines in olive oil (oil reserved)

• 1 bunch basil, leaves removed

• Sea salt

• Freshly cracked black pepper

Method

1. Cut the beef tomatoes into 2inch uniform chunks. Slice the cherry tomatoes in half. Finely slice the red onion and green olives and combine all in a large mixing bowl.

2. Tear the bread into 2inch pieces and place on a baking sheet in a preheated oven at 180°C or 6- 8 minutes until golden brown with toasted edges.

3. To make the dressing, finely grate the garlic and place in a small bowl. Add the olive oil, red wine vinegar and 50ml of the olive oil reserved from the sardines. Season with coarse sea salt and freshly cracked black pepper.

4. Remove the bread from the oven and allow to cool for 3 minutes before adding to the large mixing bowl.

5. Add the dressing and mix well. Allow the salad to sit at room temperature for at least an hour before eating. Toss the salad during this time to make sure all the components are mingling and well coated in the dressing.

6. Just before serving add the drained sardines and basil leaves.

Fish know-how

• Store tinned fish in a cool dry place.
• Once opened, in the unlikely event you have any leftovers transfer to bowl or dish, cover and refrigerate. Use within 3 days.
• Choose tinned fish in oil vs brine for superior texture and flavour.
• If storing tinned fish for long periods turn the tins upside-down every couple of months to keep the prized ingredients covered in the oil.
• Look for “line caught” and “pole caught” on the back of the tin. These fishing methods eliminate wasteful bycatch For the panzanella salad tearing the bread rather than cutting with a knife gives variants of texture which is important in salads.
• Never throw away the olive oil from tinned fish, transfer to a small glass jar and keep refrigerated. Use to dress grilled or roasted vegetables or fish, in pasta sauces or salad dressings.
• Kombu is an edible seaweed popular in Japanese cooking. It can be found in Asian food stores.