Anyone a fan of tinned fish?
- Thread starter HillBill
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Tinned tuna is a staple, I adore tuna mayonnaise, and also in a homemade tuna and sweetcorn pasta bake. I often have mackerel in tomato sauce on a nice crunchy bit of rye sourdough toast, just mash it all up, add an extra squirt of ketchup, and pop under the grill to heat through. Delicious light lunch, or supper.
Sardines / pilchards have to have all the bones removed , (I'm squeamish about fish bones!) I use them the same way as the mackerel.
Sardines / pilchards have to have all the bones removed , (I'm squeamish about fish bones!) I use them the same way as the mackerel.
I don't mind the spine... but i have to take it out and eat it separately. The mix of textures when its still in the sardine puts me off a bit.
THE FISH THING Gudrun called it.
I know this is not a tinned fish recipe but it remains one of the best things I’ve ever eaten in my time, those couple of years i was in Norway back in the 90’s my mates Mom used to do this recipe. I am not sure if it was her own creation or traditional, but it consisted of fresh salmon ,boiled eggs, prawns, mandarin oranges and fresh cream. It was so darn good when she made it i would only eat that for a few days till it it had gone, id have it on its own, on bread, with boiled potatoes……. any way just to finish it. It was that good i cannot put it in to words.
Maaaaaan id love to have that again one day.
I know this is not a tinned fish recipe but it remains one of the best things I’ve ever eaten in my time, those couple of years i was in Norway back in the 90’s my mates Mom used to do this recipe. I am not sure if it was her own creation or traditional, but it consisted of fresh salmon ,boiled eggs, prawns, mandarin oranges and fresh cream. It was so darn good when she made it i would only eat that for a few days till it it had gone, id have it on its own, on bread, with boiled potatoes……. any way just to finish it. It was that good i cannot put it in to words.
Maaaaaan id love to have that again one day.
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Easy cheap and doesn't need a fridge, better than sugar filled breakfast bars
Today was tinned Galician scallops in garlic and chilli oil.
These were absolutely delightful. Not the exact same texture you’d get from cooking them fresh, but still a pleasantly scallopy texture. The flavour is stunning, though. The oil also had little slivers of roasted garlic and a few little peppers in there.
Had a few on their own, then the rest on a toasted and buttered ancient grain muffin. No seasoning of any kind needed.
A really lovely and indulgent Sunday treat.
Every now and then I see a sentence and think - Throughout our entire history, this phrase has never been uttered before.... and likely never will be again.
Sounds like egg and seafood trifle. Excellent! Any sherry in it?
Were the mandarins in there as a glaze for the fish? Or, is it more like seafood pie with oranges in it?
Have a tin of BBQ makerel every day with my lunch, not to the amusement of my work mates!
We eat loads year-round. In the fishing season we have lots of brown trout, usually a large oversupply (I own fishing rights on a loch that's totally packed with them) which in the past I tried canning; it turned into a mushy gloop that smelled vile while canning and even more vile on opening the jars, plus the canner itself took a few sessions to de-stink! So, even though we still can a lot of other things like shot venison or other meats when bulk-bought on offer, we gave up on canning fish and instead buy commercially canned stuff, primarily tuna, sardines and mackerel. The trout we get instead gets filleted and frozen for the winter.
We limit tuna due to mercury etc concerns, but it's just too tasty in salads & pastas to skip completely. Mackerel is a staple for our camping, enjoyed straight out of the can, opened, a little salt added, break up the meat and mix it with the oil and just consume it like that, to the last drop. It's a really great store of energy and it gives you a massive amount for its weight, and it needs no cooking, so it's also ideal for always carrying a couple of spare cans as 'just in case' food.
Sardines are OK too, though the gang seem to find mackerel much tastier and with maybe better texture.
We limit tuna due to mercury etc concerns, but it's just too tasty in salads & pastas to skip completely. Mackerel is a staple for our camping, enjoyed straight out of the can, opened, a little salt added, break up the meat and mix it with the oil and just consume it like that, to the last drop. It's a really great store of energy and it gives you a massive amount for its weight, and it needs no cooking, so it's also ideal for always carrying a couple of spare cans as 'just in case' food.
Sardines are OK too, though the gang seem to find mackerel much tastier and with maybe better texture.
Aldi "the fishmonger" green tin anchovies not too salty
johnnytheboy
Bushcrafter (boy, I've got a lot to say!)
Wang something not so salty and more meaty in as well as that.. Mackerel in tomato sauce for example... just broke up a little, and i reckon it'd be a great meal
johnnytheboy
Bushcrafter (boy, I've got a lot to say!)
Could serve it with a nice bit venison!Wang something not so salty and more meaty in as well as that.. Mackerel in tomato sauce for example... just broke up a little, and i reckon it'd be a great meal
Or with Bolognese... A Venison Bolognese... Hmmm... (rubs chin in deep thought....)
johnnytheboy
Bushcrafter (boy, I've got a lot to say!)
My lazy lunch is a tin of sardines or mackerel, some cous cous and a bit of marmite. All sat in a drawer at work so no excuse not to have something! Sounds a bit odd but it suits me.
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