Tinned and canned fish is the product of old-world food preservation methods. However, it promotes modern convenience, fresh flavours and longer shelf stability. Tinning is just a good method to preserve seafood at its peak condition. From catching seafood at its peak and then preserving it in such a way which takes very little energy to make the product shelf-stable for a very long time.
Originally, ‘fish in a can’ or tinned fish is the centuries-old method of preserving and eating fish in Europe. Eating tinned fish in Spain and Portugal is a part of daily life. It is now the norm throughout the world. The seafood is canned in a range of oils, spices and sauces to compliments their natural flavour. In recent years, more and more brands and types of seafood have become available. Hence, tinned fish have deliciously appeared on menus in speciality outlets.
Typically, the tinned fish being imported from Spain and Portugal requires knowledge and skill. It is a craft, and it is reflected in the final products. Spain and Portugal have pioneered tinning. They have been doing it for a long time.
Tinned or canned seafood are nutritional powerhouses. It offers an exceptionally portable source of protein, natural goodness and essential minerals. You can consume these virtually on the go. The oilier variety fish, like sardines and salmon, are rich in omega-3 fats which is good for your heart health. In fact, highest sources of omega-3 fats come from canned salmon, sardines, mackerel, herrings, anchovies and crabs. These are your essential partnership for nutrition.
Tinned whole fish is also a good source of calcium helping your bone health. The fish processing helps soften the calcium-rich bones, which makes them easy to eat. It’s also becoming more and more difficult to find options for convenient, honest and healthy food. Tinned fish is one of the few things that can be a nice quick meal for someone, for about the same price as a meal at McDonald’s.
Similar to all seafood, all tinned or canned fish are not created equal. Most people’s first exposure to tinned fish is that of low and mediocre quality. The low-quality tinned fish lack flavour, taste and the variety of species. Whereas, the flavours of high-quality tinned fish can be incredibly delicate and refined. Brunswick sardines are perfect and the ultimate in sardines that you will love. Obviously, price is an indicator for quality, however, it is not the only indicator. Generally, you will get a certain taste and flavour profile for fish packed in oil rather than water. Choice of packing in vegetable oil or olive oil comes down to personal preference. Choose olive oil for an additional boost of heart-healthy fats. Go for fish packed in water if you are concerned about calories. However, a little good fat is helpful to your body.
When it comes to seafood, reliance on the information provided on the package may not be enough. Consult someone who is knowledgeable and that you trust, especially when choosing tinned mackerel. It may be the owner of your local speciality store or fishmonger. Finally, as buying any fish sustainability is important. You should know where your food is coming from. Choosing wild-caught seafood is a healthier and tastier option
Keeping it simple when eating or serving tinned fish is the healthier and tastier option. Tinned seafood is incredibly versatile and creates simple meals. Eat them straight out of the can. Simply garnish with Spanish onions or season with sea salt.
Canned tuna is perfect, maybe with some pickles, fresh herbs or olives. Canned fish mackerel products are ideal for salads, toasties an array of curries.