Did you know that there are canned fish influencers? The iodized preserve even has its own hashtag, #tinnedfish (canned fish), and videos on the subject are going viral, especially those of the American chef Ali Hooke (@alihooke)who films, every Friday evening, the feast of canned fish that she offers herself with her husband! Blind tastings, unpacking of products, avalanche of recipes… A frenzy that has not escaped the industrialists: well-known brands, from mass distribution to artisanal canneries, all put fish on their best behavior, even on the tables of famous restaurants. Gone are the sad-looking boxes. Now, the packaging is polished and colorful, and inside, the recipes come in a thousand different ways: with citrus fruits, green pepper, spicy tomatoes, sumac, jalapeño peppers, and even truffles!
There’s some under the hood!
Recyclable packaging, low prices, and above all, nutritional benefits on all levels (Omega-3, vitamins B and D, calcium, iron, phosphorus, selenium, proteins, etc.): canned fish really have it all. A staple of our cupboard cuisine, consumed by 84% of French people (CSA 2022 survey), they are the result of the invention of confectioner Nicolas Appert, who created, in 1795, the sterilization method now known as “appertization”. The fish are gutted, prepared, possibly seasoned, then placed in airtight containers heated to 100 °C in order to eliminate any deterioration, bacteria, toxins, etc.
Ideas for cooking them
Rich in taste, canned fish in its natural state or in oil are delicious simply served on a slice of toast, with a little butter and a drizzle of lemon juice. They are suitable for all types of spreads and can enhance pizzas, quiches, omelettes and wraps. Cut into strips and mixed with eggs and tomato paste, tuna (or salmon) livens up a fish loaf. It can be cooked in croquettes or samosas, to accompany a salad. Packed tightly in their can, mackerel and sardines make our taste buds dance!
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