- Tinned fish gains culinary praise
- Chefs share diverse recipes
- Anchovies and mussels highlighted
Chef and restaurateur Mitch Tonks agrees: “Tinned fish is so delicious.” Tonks introduced his Rockfish line of tinned seafood at the beginning of January. “In addition to the required sardines and mackerel, we also have mussels, cuttlefish, and squid in ink…” “I am a minor fan of canned fish.” He is not even alone.
José Pizarro is perpetually resupplied with sardines: “Capture the juvenile sardinillas; they are the finest.” In addition to capers and hard-boiled eggs, the chef and restaurateur dices these ingredients to stuff empanadas. “I am at an absolute surplus of these pastries. “I was instructed to prepare this dish by my mother, although she substitutes canned tuna.” In contrast, Tonks incorporates his sardines into a Reuben-style sandwich: “Combine creme fraiche, English mustard, and a pinch of Worcestershire sauce; spread mixture on rye bread that has been buttered on the outside; atop the sardines; garnish with capers, sauerkraut, sliced dill pickle, black pepper; and finish with Swiss cheese.” Fry another buttered slice of rye.
Tonks also suggests increasing the temperature with a som tam: “Cucumbers, carrots, courgettes, and green papaya, as well as sliced red onion and halved cherry tomatoes, should be combined with sliced hot fresh chilli in a bowl.” Combine a minced garlic clove, palm sugar, fish sauce, and lime juice to make a vinaigrette; then, garnish with coriander and mint. To complete the dish, deep-fry canned sardines and crumble them on top.
Culinary Creativity with Canned Delicacies
Tonks suggests Ben incorporate any leftover tinned tuna into ‘nduja-seasoned crispy potatoes. For shawarma, he may use tinned mackerel: “Combine cabbage, red onion, and green chilli with yoghurt, then grate garlic into the mixture.” Completing the sandwich with hummus, za’atar, lemon juice, and mackerel, place the mixture on flatbread and swaddle.
Anchovies are also essential,” says chef Angus Cowen, who founded the East London Canning Co. with his companion Charlotte Dawe during the lockdown. “They possess an umami that is not present in any other substance.” It is difficult to find a better way to prepare anchovies than with “as much butter as you can handle” spread on toast, despite their versatility. In an alternative method, “boil them with chopped rosemary and garlic to use as a broth base for a braise, whether it be rabbit or lamb shoulder.”
Additionally, Cowen is a firm believer in canned mussels, stating, “We cook and snack on them throughout the year.” An exceptionally well-liked dish among his children is an orzo dish in which he sweats leeks, garlic, and a few fennel seeds until soft, followed by rendered smoked bacon.
“Combine a knob of butter, cooked pasta, and a splash of cider; then, incorporate the mussels just before the end.” Additionally, if you have some gourmet mussels, don’t neglect to add some of their liquor. For a quicker alternative, utilise them as a toast topping. Tonks marinates his mussels in an escabeche, a light vinegar-based solution, before combining them with red onions, capers, minced little gem, olive oil, and vinegar. Dish out sourdough and spread happiness.
