Over the last couple of years, tinned fish has gained extraordinary popularity in the UK. It’s a relatively cheap source of protein, it has a very long shelf life and it’s versatile. Plus it’s already been cooked, so can be eaten straight out of the tin, making it a speedy snack or meal option.
Much like anything these days, the humble tinned fish has gained popularity on TikTok, spawning far posher and more expensive versions. Gone are the days of tinned tuna and sardines dominating the dining table – enter mussels, octopus and even baby eels, all wrapped up in delectable-looking packaging that you’ll want to frame once the fish has been eaten. But how do you use your beautiful-looking purchase?
In pasta
Your fancier tinned fish, such as octopus, mussels or flavoured tuna would work wonderfully in a simple pasta dish with lemon juice, garlic and herbs. Because the fish is already cooked, you only need to flash it in the pan to heat it through – otherwise it will be chewy and tough.
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On toast
Anchovies, with their salty and umami-rich taste pack a punch on toast. Simply toast your bread, butter (or use oil from the tin if your anchovies are preserved in it), lay over your anchovies and enjoy.
Alternatively, fancy it up slightly, and follow our tinned sardines on toast recipe with a saffron mayo, pickled red onions and caperberries.
Smoked
On a beach in Greece last year, my friend introduced me to smoking sardines and I’ve never looked back. Simply soak a piece of kitchen towel in the sardine oil, lay over the top of the sardines and set alight. Wait for 6-8min for the flames to subside, peel back the paper and enjoy barbecue flavoured fish (I add to salads for a smokey hit). I’ve only tried it with sardines, but other fish fillets would work. Just make sure you do it outdoors, away from any fire hazards!
In quiche
We’ve added tinned salmon to this budget-friendly quiche recipe, but it would also work with tinned tuna, mackerel or crab, if you prefer.
Scandinavian Kitchen Abba Grebbestad | Swedish Anchovy Style Sprats Fillets |Ansjovis | 1 x 125g Tin
In salad dressings
Whizz up anchovy fillets in either creamy Caesar salad dressings or herby salsa verdes for added oomph.
In fishcakes
Tinned tuna makes up our speedy puttanesca fishcakes but you could use tinned salmon or crab, if you prefer. Try subbing out the prawns in our lime and coriander fishcakes for a medley of roughly chopped tinned octopus, mussels, cockles and razor clams.
Or alternatively, stick a fork into any of your fancier buys and enjoy straight out of the tin when no one’s watching for the ultimate lazy supper.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
