Anyone a fan of tinned fish?
- Thread starter HillBill
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I used to eat em all the time in Norway, but I’ve not had any since i was last there. I’ve just had a quick search and there are a few websites you can get it from .
Love Tinned Pink Salmon, John west especially. Which is weird as I dislike Trout and Salmon served fresh etc. Used love eating Sardines on toast with my dad.
Look what arrived today…
I’m not sure if I am more excited or scared.
I’m not sure if I am more excited or scared.
Call me an dandy thespian but I'd be tempted to keep some of those packaging - artsy!
Toilet roll in the fridge on standby....
I preferred the Cod Liver to the Monkfish. Nothing wrong with the Monkfish... just preferred the Cod. The cod liver is softer more jelly like and creamy, the Monkfish has more of a pate like consistency. Be interested to hear your thoughts, on that as well as the other stuff as and when you try them.
They all from the Tinned Fish Market? How much they set you back?
johnnytheboy
Bushcrafter (boy, I've got a lot to say!)
Use them in cooking other stuff. Great chopped fine in things like Spag bol, Chilli, Shepherds pie etc... Adds some nice umami/savoury to them. Might sound weird, but trust me, it just works. Google it... I do eat them out of the tin, and they are/can be nice... some a bit on the salty side... but stuff like that in olive oil should be good.Found these in the cupboard!
Found these in the cupboard!
These are nice. The small tin is a good little beer snack.
It was from fishtins.co.uk - as for how much… too much. But hey, I got ‘free’ postage.
johnnytheboy
Bushcrafter (boy, I've got a lot to say!)
I do this, I freeze the anchovies in twos with oil and chuck them in stews etc straight from the freezer! The beauty of the vacuum packer is it’s easy to make even small bags for packing!
I normally chop a tin up, put them in silicone ice cube trays with a splash of water, and freeze them that way. Once frozen, take em out of the trays and put them in a freezer bag. I do the same with Garlic and herbs when i grow some. I dont have a vacuum sealer, though it is on the wishlist.
I'll check the website out... Not perused that one. Free postage is always a bonus! More tins less cost lol.
My current go to for tinned smoked mackerel is with Nongshims, ChamPong Ramen. Its a seafood flavour ramen and really quite good. Normally throw in some Spring onion and sugar snap peas and top with dried seaweed and crispy onions
Blue mussels today, in a dill and fennel sauce.
Nice out the tin, but needed some acid. I thought I’d try it on a Walkers salt and vinegar crisp, just like they do in the finest French restaurants. That helped.
But a dash of hot sauce brought the level up to make it a lovely little beer snack.
The sauce in the tin is really good, next time I’d have some nice brown bread and butter on standby to mop it up. In fact I’d probably have the mussels on buttered bread with a squeeze of lemon and hot sauce as well, would make it a nice lunch.
Nice out the tin, but needed some acid. I thought I’d try it on a Walkers salt and vinegar crisp, just like they do in the finest French restaurants. That helped.
But a dash of hot sauce brought the level up to make it a lovely little beer snack.
The sauce in the tin is really good, next time I’d have some nice brown bread and butter on standby to mop it up. In fact I’d probably have the mussels on buttered bread with a squeeze of lemon and hot sauce as well, would make it a nice lunch.
I feel I have been more or less dependent on canned fish since being a kid. It is a regular breakfast with boiled eggs and pickled cabbage or beets.
For the monthly staples shop, fifteen cans of mainly mackerel and sardines is permanently on the list. Don't much rate tuna, but I'll snap up big cans of salmon if they are on sale. Makes for a lovely cheese melt with olives and peppers and corn chips.
Usually, just in olive oil. I have learned to be discerning when comes to mustard or tomato sauces
Oh, and rollmops. Love rollmops in jars.
For the monthly staples shop, fifteen cans of mainly mackerel and sardines is permanently on the list. Don't much rate tuna, but I'll snap up big cans of salmon if they are on sale. Makes for a lovely cheese melt with olives and peppers and corn chips.
Usually, just in olive oil. I have learned to be discerning when comes to mustard or tomato sauces
Oh, and rollmops. Love rollmops in jars.
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