Canned fish are a practical and economical way to include foods high in high-quality protein and omega 3 fatty acids.
Types of canned fish
The manufacture of canned fish is different depending on the processes used and the ingredients added.
Depending on the governing liquid or other added ingredients
Depending on the type of conservation, the conservator adds a governing liquid to the conservation or other ingredients that will facilitate conservation and modify the flavor of the final product.
- Naturally preserved fish. The fish is preserved in water or its own juice, and only salt is added. It is the alternative with fewer calories and makes it easier to use in the kitchen, since it does not alter the flavor or add more fat.
- In oil. Oil is generally added, olive or sunflower. This preparation provides juiciness to the fish, but also more calories.
- Marinade. The fish is preserved in a solution based on oil, vinegar, salt and spices and/or aromatic herbs, such as bay leaf and paprika. The product offers an acidic, strong and spicy flavor much appreciated in mussels, mackerel and other seafood.
- Preparations in sauce. In this case, sauces are prepared, especially tomato sauce, American sauce or Galician sauce (for squid or squid).
Depending on the type of packaging
At the point of sale we can find canned fish in cans and glass containers. In both cases, the method of preparation is the same, although preserves in glass jars project an image of sincerity and reliability of the manufacturer, since the product is visible without having to open the jar. That is why they are usually associated with premium products, with higher quality raw materials or more ‘artisanal’ or ‘natural’ preparation.
How to preserve canned fish at home.
Ariadna CostaProcurement Manager at ALDI Spain, points out that «in canned goods we talk about best-before date and not best-before date. Best-before date indicates that the product is safe after that date, if the container is not damaged and has been preserved according to the manufacturer’s instructions, but it may have lost some organoleptic properties, such as flavor, texture…». Common canned tuna, bonito, mackerel, mussels, melva… «have an average shelf life of 3 to 6 years.»
If it is about Salted preserves, such as anchovies in oil, should always be kept refrigerated, since when cured in salt they are not sterilized.
Once opened, the expert emphasizes that “all preserves should be stored refrigerated with their original oil or governing liquid covering the product and consumed within 2-3 days.”
How to include them in your weekly menu
The recommendation for consumption of fish and shellfish is 3-4 servings per week, varying the species of fish between white and blue. In the case of pregnant and breastfeeding women and children under 10 years of age, it is advisable to opt only for species with low mercury content, avoiding swordfish, bluefin tuna, shortfin mako, pike or dogfish. The tuna used in canned tuna is of other species than red tuna.
These are some of the recipes with canned fish that are easy to incorporate into the menu:
- Toasts. A quick and healthy solution for breakfast, snacks or quick dinners. The ideal is to use whole wheat bread and accompany them with some vegetables, such as tomatoes, lettuce, endives, peppers or roasted eggplant…
- Salads. With hard-boiled egg and natural tuna or mackerel. Always dress with extra virgin olive oil (EVOO).
- Pasta, potato or rice dishes. Once the base ingredients are cooked and drained, add the crumbled tuna or sardines in oil.
- Stuffed eggplants or peppers. A classic of the kitchen of use. You just have to mix with a sauce of onion, tomato and spices. Tuna, melva or mackerel are great in these recipes.
- Croquettes. Another essential grandmother’s recipe. They can be made with tuna, mussels…
Tips for using leftovers
Leftover canned fish or seafood can easily be reincorporated into different recipes. Costa suggests incorporating them «in salads, pastas, empanadas, stuffed eggs or croquettes. They can also be incorporated as bases for tomato sauces with tuna. And crumbled they can be added as toppings on pizza.»
Instead of throwing away the oil from these preserves, the expert adds a culinary trick for use: “If they are in aOlive oil can be used for dressings or to flavor rice or sauces, as mayonnaise or to consume in the same dish in which they are incorporated, thus reducing the use of added oil.”
The ALDI Council
Preserves, whether in glass or cans, are excellent as a pantry stock. Always have ten legumes on hand (chickpeas, lentils, beans, peas…), vegetables (green beans, thistle, chard…), mussels, sardines…
Ariadna Costa. Director of the Pantry category with more than 10 years of experience in purchasing and sales in the company. Specialist in the management of long-lasting products, negotiation with suppliers and retail assortment development.
