cooking tuna in its tin

[Keith_Beef]

I've heard of the fermented herring. And I have to ask Why !!??
It sounds like torture to me

I'd give surströmming or lutefisk a try. I was hoping to try hákarl when I was up in Iceland a couple of weeks ago, but never saw it in restaurants or in the one supermarket I went in (Bónus).

When lived in the US, it was in a region with a big Korean population, and I often used to go in the Han Yang supermarket. Once time, there were a few different varieties of jeot for sale, so I got a small tub of each to try. It's best not eaten by the spoonful on its own, the taste is far too strong. Better to use a small amount of it to add flavour to a bland kimchi or to boiled plain rice.

 

[Janne]

Lut fisk anybody can eat and enjoy. Very bland flavour, it is what is eaten with it that gives the flavour. The Jello like consistency might tutn off some prople though.
Surströmming on the other hand, that is sn acquired taste.

Slightly salty, yeasty flavour. Pungent aroma.

Tuna: as it has been boiled in over 100C, the plastic lining has already leached out whatever leached out, at the manufacture.
A warming will not change anything.
Some have a white plastic liner, some a see through.

 

[santaman2000]

I’m like Sandbag; I’ve never seen any lining either, and I’ve eaten quite a bit of canned tuna. That said, I’ve only ever eaten three brands that I can remember: 1) Chicken Of The Sea, 2) Bumblebee, and 3) Starkist.

 

[Janne]

See through/clear.
I will open a can of Chicken o.t.s. tonight and have a look.

I am making cod and salmon patties tonight, can mix in the tuna flakes too, if family allows me!

https://r.search.yahoo.com/_ylt=Awr...with-bpa/RK=2/RS=udD4eePsmIHkOjKsiFWPnC.xtM8-

 

[Clayze]

From what I gather from a brief Google this morning, the majority of can's have a very thin coating of an epoxy of some sort within.
Having said that I'm quite happy to heat, warm, barbecue or partially cook my tin of tuna without fear of impending death Living in a rather densely populated part of the U.K. It might be quiet interesting to see what passers-by make of a grown man apparently trying to set fire to a tin of tuna with a wad of toilet tissue.

 

[Janne]

Maybe not a good idea to do it on the pavement in East Grinstead or Crawley?

Thinking of it, it in fact might be a good idea. People might start giving you money!

 

[Clayze]

Maybe not a good idea to do it on the pavement in East Grinstead or Crawley?

Thinking of it, it in fact might be a good idea. People might start giving you money!

I shall raise my sights and consider a little barrow in Horsham

 

[Janne]

Well, ‘Snake of the swamp’ tuna ( solid Albacore in oil) has some kind of laquer insude. Does not flake off easily when I dented the can.
The tuna was nice, not as dry as I remembered!

 

[Janne]

Many people think that when a can is dented, you can not eat the content.
Taste it. Tastes fine = is perfectly fine.

You will know when the metal has tainted the food, I guarantee that!

 

[Robson Valley]

As a rule, I don't eat tuna packed in oil. Gross!
Skipjack or Yellowfin, packed in water, is considerably better.

 

[Janne]

Nah. Dry, makes you cough so the dentures fly out and hit the TV.

Olive oil. So tasty you can dip the bread in too.

 

[Woody girl]

Definitely in oil! You can use the oil in a lovely salad dressing to go with the tuna salad. Why waste it?. I agree i with janne in water makes it dry. Oil keeps it succulent. More calories too.

 

[Robson Valley]

You must get some second-rate fish.

 

[santaman2000]

Nah. Dry, makes you cough so the dentures fly out and hit the TV.

Olive oil. So tasty you can dip the bread in too.

Read the contents though. They aren’t packed in olive oil. They’re packed in soya oil.

 

[Janne]

Some are in olive oil. Starkist make a nice one.

I avoid soy oil.

 

[Janne]

Sardines come in olive oil too. But there I prefer them in tomato sauce, standard or Hot.

 

[santaman2000]

I have had the sardines packed in tomato sauce as you describe, with or without jalapeños. Also in mustard. But I’ve never seen tuna other than in water or soya oil nor have I ever seen sardines in olive oil. If they exist I’d certainly like to have some. What brands have you found?

 

[Robson Valley]

Right now, I have Ocean's and Clover Leaf brands of Skipjack tuna in water. Same for crab meat.
Just a gentle reheat to steaming is enough for me.
I found a tin of Anchovy fillets packed in olive oil. Dried Roma tomato in herbed olive oil is wonderful.

I like smoked mussels and smoked oysters (I'm out) and I can't remember what oil they're packed in.
Those are quite appealing when well drained, unlike tuna in oil.
I have not had sardines in tomato sauce for maybe 25+ years?
Used to be a treat with sliced onion in sandwiches with a beer..

 

[Keith_Beef]

I have had the sardines packed in tomato sauce as you describe, with or without jalapeños. Also in mustard. But I’ve never seen tuna other than in water or soya oil nor have I ever seen sardines in olive oil. If they exist I’d certainly like to have some. What brands have you found?

https://www.labelleiloise.fr/fr/thon-06

https://www.labelleiloise.fr/fr/sardine-05

https://www.labelleiloise.fr/fr/maquereau-07

There are "La Belle Îloise" shops over here in France, that stock all the different varieties, along with various bits of tat like aprons, dishes, spatulas, etc.

Or should that be spatulae?

 

[Janne]

Every normal/ decent supermarket in UK, US and Cayman stocks various fish in Olive oil.
Tastes nice. Costs a bit more though.
Even Cost-U-Less here have them, in packs of 4-6.

Worth trying, they taste better. IMO.

Not sure if I would warm it the way as shown in Post #1, that would be wasting money.

Standard oil should be fine.