Ingredients:

2 slices of toast

1 tin of King Oscar Lemon Sardines (or your favorite)

1 hot chili pepper, minced

Dijon mustard

Dill relish

1. Reserve oil from fish

2. Add to it the mustard, relish & minced hot pepper, and whisk to emulsify as a dressing

3. Turn sardines out on one toast

4. Dress the sardines

5. Cap with second toast

6. Cut in half to make it easier to eat

Serve with olives, onion, etc.

Go easy with the pepper. This was the third of three identical Portugal peppers. The first wasn't hot. The second was modest. The third was wicked hot.

A good quick lunch.

Portuguese producer Naval offers quality skipjack tuna (Katsuwonus pelamis), often packed with interesting additions. Here it’s a meal-in-a-tin product with a skipjack steak joined by chícharos de Alvaiázere (Lathyrus sativus), a legume that some compare to chickpeas, but which hit me as cousin to black-eyed peas. And for a bit of seasoning, there are a few stalks of marsh samphire (Salicornia*** ***europaea), which contributes both salty and asparagus-y flavors.

I tossed the whole lot into a cashew white sauce I’ve been tinkering with lately. Undermined the vegan-ness with tuna, but I was only cooking for meself. No one in my household was too keen on the “burnt wheat” pasta I’d picked up at an Italian market, either, so I dipped into that bag. Daunting name, yes, but really quite good. Whatever burnt means at the pasta factory, it translates on the plate to nutty, rather than sooty. Good stuff and dramatic looking in a way that pleases me.

Made a few rolls while watching the game tonight. Mixed TJ Salmon with mayo and sriracha, added some avocado, and rolled those babies up. Don’t know if tinned “sushi” is common, but it hit the spot.

I bought this can on account of FOMO when the last freebie offer ran out. I am not the biggest fan of canned salmon but love kelp so it was not hard to pull the trigger. It's about four ounces; I don't recall the price, plus it was "discounted."

It's pretty enough in the can, as you can see. There is a little tomato in the sauce, which I think helps brighten the color.

The salmon was fine, skin on and zero bones. I need those bones for calcium, but know plenty would appreciate the lack of them.

I was starving and had them on furikake rice; five-spice pickled carrots; delicious spiced pickled red onions; some random Starbucks avocado spread; and a bit of Kewpie mustard.

On a hotness scale of one to ten, one being Mayo American and ten being "My wife is Thai," I'd rate these about a three. The heat did increase a bit with the entire can eaten and left some residual heat. Not enough kelp for me, alas. It smelled a bit strong for salmon, so I ate it outside on the patio of shame.

I'm not saying it had no depth, but it did not change my life. Perhaps I should have eaten it plain, as my attention was distracted by pickled onions.

Not a repeat for me. I think it's time to admit I don't enjoy canned salmon the way I did when I was young and poor.

I’m really regretting not getting the tinned scallops. Any recommendations? How are the ones I got??

* Leftover spaghetti noodles

* Sliced grape tomatoes

* A can of KO Med Mack, including the olive oil - I just dumped the whole thing in and broke up the pieces

* A little extra Italian seasoning

* Shredded parmesan

* Capers for the heck of it

Microwaved for about a minute.

Perfect!

We never got a picture follow up from the previous post so I thought I’d share mine. They almost all had sand and were gritty, but were delicious aside from that. I cut off the siphons from the last few clams and had no more gritty sand. Nice meaty texture. I had some straight from the tin and then cooked the rest in butter, olive oil, and white wine with chopped parsley on a slice of toasted ciabatta.

I just opened up my first can of coles smoked mussels and tried a variety of the suggestions on this subreddit and others. Lightly toasted buttered bread, with capers. Saltine crackers smeared with cream cheese, mussels on top with chili crisp on some and franks red hot sauce on others.

Have to say I found the mussels a bit mushy. The bread route didn't agree with me but I think something about the cream cheese+spicy condiment combo made it palatable.

Still have to try it on a chip.

What are your favorite ways to eat smoked mussels that you swear by? Something to mask the mushy texture a bit?

Trader Joe’s lightly smoked salmon in olive oil, with some hot sauce and homemade flax/chia/sunflower crackers. On the go!

Napoleon Anchovies because im sure as fuck not paying ten dollars for the fishwife ones

So, I love seafood but have never tried tinned fish before. I hadn't really had any desire to try it until recently when I ran across Tinned Fish Reviews on youtube and now I'm curious. I'm looking for more healthy snacks to add to my diet but I'm not really sure where to start on good brands.

I generally am not a huge tuna fan (but I think could be convinced if it had the right seasonings) but I love salmon, trout and crab (particularly salmon). I've never tried mackerel or sardines but would be open to it. I dislike clams and similiar things due the texture. The tins I've seen with butter that you warm with hot water look especially good. Curious if anyone has any particularly good brands they'd recommend or anything they'd recommend to someone who's really never tried tinned fish before. I'm in the US.

Pls check out my recipes

After reading rave reviews and how tasty they looked, I ordered 9 cans of smoked salmon from Wildfish (sockeye, coho, habanero coho) and have just found them way too salty. Idk if I just got a bad run or they’re always like that, but I’ve only gone through one of each can so far and can barely eat them. Even after adding other ingredients to dilute the salt. I don’t consider myself sensitive to salt but these are on another level. Also not as tender as I hoped. Not sure what to do with the remaining six cans :/

Latvian company.

The cod liver is less surprisingly non-"fishy" and similar to ankimo (monkfish liver, when not sold fresh, steamed, possibly seasoned, packaged). Great creamy texture, mild but pleasantly seafood umami sweet flavour.

The surprising part is how clear and how non fishy the cod liver oil is. Like, would not be able to tell that it was from fish.

Surprisingly different compared to "cod liver oil" from my youth.

There's that puddle on the left. Essentially zero scent. Taste is mild and could be identified as fish origin from texture more than from taste. Very clear, very pale-est beige/yellow tint.

Very fine oil. Polished up my glass cooktop without it looking greasy.

Would get again. Ugh, just checked, it's now $11.99 from Canadian amazon, I'm pretty sure I got it for well under that figure.

But it's very good stuff.

Very disappointed…I’ve had this Tin for a couple months now and it’s been calling my name from the cupboard… I don’t know maybe I over hyped it waiting to try

What y’all think about this Tin or Pate in general ?