General Discussion

Canned Seafood Varieties & Ideas


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General Discussion

Canned Seafood Varieties & Ideas

DreamCyn | | Jun 11, 2013 08:51 PM

I was at a new international store in G'boro yesterday, and in the canned isle I snatched up a few sardines I've never had, as well as some mackerel that sounded interesting and caught my curiosity, and a friend I was wish was going crazy over the idea of eating canned fish
"Ew," he said (basically). "Why don't you just make it yourself?"
I didn't bother to mention that i couldn't make smoked mackerel with the $1.50 or less the can cost. And that I'm lazy.
If it tastes good (and is often good for you-- omega 3s & protein!) why wouldn't I have the quick, cheap canned stuff?
Ignoring him, driven by my curiosity, I wanted to grab all the different asian and hispanic canned products that actually sounded good! Being used to canned tuna, which I really don't like except in tuna salad, all these varieties and flavors are just so cool and I've always been afraid to try them; no more!

So I've seen (and looked up) quite a few threads on different types of canned seafood and people asking what to do with them over the years (sardines and crab come to mind first), but not one on the crazy variety of canned seafood there is, and what people do with them!

So here I wanted to list the canned seafood I use and how, and would love to hear what you guys buy/eat, why, and how it tastes best! And better; what do you avoid, and why?

Also, opinions please!; has anyone tried canned...
-Fried Mackerel in Chili sauce (just bought this, anxious to try hot on white rice)
-Mackerel belly in ginger and soy sauce (also bought; not sure what to do with)
-Broiled/BBQ eel (I've always wanted to try these-- I LOVE bbq eel-- but, as I said, canned seafood outside of my comfort zone has always intimidated me. Is it anywhere near the real thing?)

What other strange and interesting tinned foods do you recommend?
Don't be afraid to be specific! That belly in ginger just called to me, but who would have thought they even made such a thing?!?

Here's what I do with canned...

Crabmeat (the cheap, little cans)
*While they sell giant, big-meat cartons of these, they're hella expensive, and I just use the little cheap cans they sell next to the tuna. Cheap alternative to the real thing. Pretty much always use in soup: spicy seafood soup or crab & corn chowder.
Have also dumped a tin into a puddle of melted butter, drizzled with lemon, and gone to town as a lazy snack.

*Also a lazy snack in melted butter with lemon. But for an actual meal, does a good clam linguine fake-up; clams, pasta, butter, seasonings and garlic.

Baby Shrimp
*Pretty much only use in two things; gyoza (mash with fillings and stuff: yum!) and on salads with a lemon vinaigrette.
Have also just eaten straight out of the can, but I think we can assume that's a given with all of these things...

*Any kind is delicious in lemon juice (see a trend?), olive oil, salt, and pepper, garlic and shaved onion, served cold with avocado, sliced tomatoes, and hot white rice, with some of that lemon dressing sprinkled over everything. This is how my mother made it when I was a kid, and I rediscovered it when I grabbed a can on accident and asked her what to do.
Also, of course, any kind in tomato sauce tends to end up as a quick pasta sauce, from simple with garlic and oregano to putenesca style (if you don't have any actual tomato sauce, just add broth/stock to the contents of the can and boil down, then toss pasta in the pan to soak up juices).

*I generally avoid, but I did make pretty good fish cakes with some once.

*I also tend to avoid... But tend to have a can on hand just in case a tuna salad sandwich craving suddenly hits.

Oysters (plain, in water)
*Instant oyster stew. Heat quick rue (butter & flour) with some garlic, add oysters (with water) till hot, lower temp, add milk/cream and seasonings. I could eat myself sick off of this sometimes...

Oysters (smoked)
*I pretty much never do anything with these except eat them out of the can, sometimes with hot sauce and crackers. Definitely a guilty pleasure and lazy snack.
I once used a can to make the oyster stew above when I didn't have the regular ones; it came out pretty good, just greasier than my usual.

So. Opinions? Ideas?

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