When it comes to seafood-based recipes, says chef Stephanie Harris-Uyidi, aka “The Posh Pescatarian,” says canned fish that got a bad rap in the past can be a more affordable and sustainable option.
“A lot of people think canned fish is a staple in the doomsday kit,” she told TODAY Food. “They think it’s a really weird thing – like those old tuna cans that cost 99 cents or the really stale sardines in cottonseed oil that you can get for cheap in stores. But canned or canned fish has made a comeback in recent years. ” five or six years ago, and now there are really canned fish that are as high quality as fresh fish. “
Stephanie Harris-Uyidi, known as the Posh Pescatarian, says canned fish has grown in popularity in recent years.Stephanie Harris-Uyidi
Harris-Uyidi believes canned fish is becoming increasingly popular because people are looking for fresh and interesting ingredients to cook with.
When buying canned fish, it is important to pay attention to which region the fish comes from, said the southern California-based chef.
“In the US, a lot of good things come from Alaska, mostly salmon and halibut,” she said. “You will also find some really great products from Portugal, Spain and Morocco.”
“It’s not just tuna and sardines as most people think,” added Harris-Uyidi. “I buy canned octopus, cockles, a Mediterranean fish called sea bream, squid in ink – it’s wonderful, and I think there is a moment.”
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Harris-Uyidi also says to try and buy more expensive canned fish as this is a sign that the product has been processed in a way that improves its quality and taste.
“For example, some canned fish are cooked out of the can and then packaged and sealed, and these tend to be of lower quality,” she said. “Higher grades are usually canned for a very short time.”
“Also, look for varieties that are wrapped in olive oil instead of cottonseed oil,” Harris-Uyidi added. “Literally these high quality ingredients make it delicious.”
Harris-Uyidi shared eight recipes that highlight canned fish, from salmon sloppy joe’s to anchovy-infused devil’s eggs, for healthy weekday dinners that don’t break the bank.
Courtesy Stephanie Harris-Uyidi
“I grew up eating devil eggs and stuff for Easter, but I’m not a fan of mayo either,” said Harris-Uyidi. “I presented this dish at our last family gathering and it went down like a gangster.”
This recipe is made from many traditional deviled egg ingredients and adds anchovies to add a dash of umami and salt to the dish.
“The fish does all the work,” she said.
Courtesy Stephanie Harris-Uyidi
Harris-Uyidi said combining a meaty and rich ingredient like eggplant with a French-style baguette makes a fantastic sandwich.
“This sandwich is traditionally made with tuna, but if you swap out canned sea bream it just gets a little more luxurious and richer,” she explained.
Stephanie Harris-Uyidi
“I call this ‘Italian octopus’ because I use an Italian brand of octopus, but it’s also a very popular dish in Spain,” said Harris-Uyidi. “It’s a really easy way to bring the flavors of the Mediterranean to your table for less than ten dollars.”
Malaika Desrameaux / Courtesy Stephanie Harris-Uyidi
Using a rinsed can of cannellini beans, olive oil, tomatoes, and simple spices combined with smoked clams, Harris-Uyidi said this fish only takes a few minutes to put together.
“Served with crispy white bread, it’s a wonderful meal,” she said.
Courtesy Stephanie Harris-Uyidi
“Mackerel is one of those fish that tends to be very flavorful, so people stay away from it,” she said. “But don’t be afraid of it if it’s canned, because the process of canning fish really does soften it.”
Courtesy Stephanie Harris-Uyidi
A unique take on a childhood favorite, these salmon-colored sloppy joes are, according to Harris-Uyidi, “a truly wonderful sandwich that will delight most palates”.
Courtesy Stephanie Harris-Uyidi / Courtesy Stephanie Harris-Uyidi
“It’s a classic brunch dish,” she said. “Herring is another fish that tends to be a little heavily seasoned, but just like mackerel, it’s delicious in a can.”
Courtesy Stephanie Harris-Uyidi
Harris-Uyidi said these delicious Thai salmon cakes are one of her favorite dishes.
“It combines all of the herbal flavors that come with Thai food with the salmon,” she explained. “You can prepare this as a starter or even serve as a slider on a mini roll.”
