Tinned fish

[halfateabag Profile]

On herrings...... I bought smoked herrings in Loosha, they weren't even refrigerated over there but I did put them in the fridge. They are now here in the UK in the fridge. I will use them in the next week although the BBE was late March. They were inexpensive about a fiver for about 9 fillets. Ideas anyone ????

[Amyw Profile]

Finally tried my Tin of sardines and they were lovely . I toasted a pitta bread and filled with the sardines and some finely chopped tomatoes capers and olives then quickly toasted it some more in a frying pan . Eager to try with pasta next

[KeenCook2 Profile]

Finally tried my Tin of sardines and they were lovely . I toasted a pitta bread and filled with the sardines and some finely chopped tomatoes capers and olives then quickly toasted it some more in a frying pan . Eager to try with pasta next

[northleedsbhoy Profile]

Finally tried my Tin of sardines and they were lovely . I toasted a pitta bread and filled with the sardines and some finely chopped tomatoes capers and olives then quickly toasted it some more in a frying pan . Eager to try with pasta next

Wow , we’ll soon have you eating them, mackerel, rollmops etc straight from the can/jar

Cheers
NLB

[Amyw Profile]

Haha it’s funny I used to love smoked peppered mackerel and would often have it with salad and sauté potatoes . All of a sudden couldn’t stand the taste of it , which is a shame as I’m always trying to get more fish into my diet.

Might dip my toe into the exciting realms of tinned salmon soon

[Earthmaiden Profile]

Have you had tinned salmon before, AmyW? There are little round bones in it which are edible because of the way they have been cooked so you eat them too.

[Suffs Profile]

Have you had tinned salmon before, AmyW? There are little round bones in it which are edible because of the way they have been cooked so you eat them too.

And they’re supposed to be very good for you if you need calcium.

You can buy tinned salmon which says it’s boneless but it’s more expensive and anyway, I like the ‘crunch’. Food is very much about different textures for me.

[Badger's Mate Profile]

Sardines and pilchards have got bones in as well of course, although there are boneless products available.

[Earthmaiden Profile]

It's just that the ones in salmon are quite pronounced and might be a shock if you hadn't seen them before. I like the slight crunch too.

[Stokey Sue Profile]

We used to eat the bones but not any dark skin in tinned salmon

[Suffs Profile]

Ooh I love the skin too ... so much flavour, and again, it's another texture.

[slimpersoninside Profile]

I must be a whimp, I like skinless and boneless salmon .

[Seatallan Profile]

I'm with Suffs. You need a bit of crunch. I love fish skin in any case. Mr S can't abide it so when I cook fish for us I always bag the skin

[Suffs Profile]

I'm with Suffs. You need a bit of crunch. I love fish skin in any case. Mr S can't abide it so when I cook fish for us I always bag the skin

Same here ... but OH is developing a taste for it

[Seatallan Profile]

Better nip that one in the bud Suffs!

[Suffs Profile]

We’re certainly ahead of the trend

https://www.theguardian.com/food/2022/f ... e-sardines

[miss mouse Profile]

You don't suppose it is because they are cheap and filling in these very difficult times for many? Fortunately they are nutritious as well.

[Stokey Sue Profile]

The canned fish in the article is mostly not cheap, it has (as the article says) always been acceptable in the Latin countries to serve good quality canned fish, for example as part of an hors d’oeuvre

Joan was a great fan of Collioure anchovies, which I remember seeing packed there in the 1960s, they would be considered a premium item in a French deli or on a lunch menu, like a named cheese or salami would be

https://www.tasteatlas.com/anchois-de-collioure

[MagicMarmite Profile]

I read that and it certainly isn't cheap fish!

[PatsyMFagan Profile]

Found these in Waitrose yesterday - the mussels disappeared as an afternoon snack

Edited to add that bread was listed as an ingredient, presumably as a thickener ... coincidence as SSue mentions bread in her recommendation for Elizabeth David's recipe for mushroom soup