I am no help. I use tuna in tuna salad, tuna melts or tuna casserole. Canned salmon for salmon patties. Not very interesting.

When I was younger, I could eat canned fish cold, despite an allergy to heated or day (or longer) unpreserved out of the water fish. That's still not very creative. Just tuna salad, though for lunch potlucks, I'd always do variety, with attention to colors of something crisp, something soft, something crunchy, something sweet, something acid, something sharp, something bold, and people loved it. The only really interesting thing was the formed canned salmon salad my mother would make for post-funeral gatherings, and, note, I said ”interesting”. I make no claims about good, though it was well eaten.

Interesting article. I'm not sure how they're going to sustain the fisheries. It seems more likely that they'll come up with more efficienr and less pollution fish farms.

My father was a sport fisherman, and when he went after albacore, he brought his catch home in cans...

My father always made a big bowl of shredded cabbage, then mixed in a can of salmon (~16oz), and mayonnaise to desired consistency, S&P, and I don't think he put anything else in it. He'd serve it as a meal or a side dish and everyone who tried it seemed to really like it.

Canned tuna has always been one of my favorite foods. I make tuna sandwiches, of course. but in summer I like to make a huge salad and add tuna and hard-boiled eggs for protein. I also love a meal of macaroni salad with tuna, and add-ins like chopped celery, parsley, minced carrots, etc., served with lots of sliced veggies on the side (tomatoes, cucumbers, red onions, red peppers, pickled vegs, etc.)

We don't eat much canned tuna or salmon but I do use canned clams in New England Clam Chowder and canned crab the few times a year that I make Crab Rangoon.

We do eat grilled salmon and Ahi tuna often and lots of shrimp prepared many ways. Before the price of sea scallops doubled we ate them once a month or so.

Other than that, the only other fish that we eat are crappie, walleye, and catfish that we catch ourselves.

Like Jack, we eat mostly fish that we catch ourselves, with the luxury of a stocked pond in the front yard. Even that gets kind of "in a rut", because they are mostly fillets, fried.

I do like sardines, but like John, I eat them out of the can, usually with crackers. Tuna is sandwiches, added to pasta salad or on a bed of leaves, whatever is available from the hoophouse at that time. Canned salmon or mackerel are patties.

I do add shrimp to more things and I like shrimp a lot, but I try to not add to the human slavery that is the shrimp industry by at least buying wild caught American shrimp. I read an article a few years ago, I think by the Guardian, about the workers in the shrimp industry. I was sick, my cattle are treated better than those people. I have bought some fresh water farm raised shrimp from a place here in Michigan, but they are no longer in business. Anyway, the Monterey Bay Aquarium has a tool Called the Seafood Slavery Risk Tool where you can track the human rights record of seafood companies. The labels on seafood are so convoluted, though, that I just look for the Seafood Stewardship Council or Aquaculture Stewardship Council labels and hope for the best.

So, no help here, although I'll be watching to see if I can get any great ideas. I did make a pasta sauce with canned sardines once and found that I didn't care much for canned sardines heated, or at least not like that.

Annie

Sardines and florence fennel make a tasty pasta. I always use whole canned sardines in olive oil with the bones, not fillets or in sauces.

Sardines mashed with black pepper and lemon juice make a good sandwich filling. Horseradish sauce also goes well.

Another tasty filling is canned salmon, mayo and chopped red pepper or spring onion .

During my no-cooking weeks in Marseille, I was eating a lot of tinned fish - especially rillette de thon (tuna pate). I *think* tinned fish has a lot of the nutrition/health benefits of fish, at a more accessible price - but I've never really investigated it. I think I'll go to H-mart this week and see what interesting tinned fish is available, beyond the standard Starkist canned tuna etc. When DD was in college she did an article for one of the college environmental publications on recipes using canned sardines. I wish I could find it - there were some interesting ones. I recall battered and fried sardines, and stewed tomatoes with sardine filling, etc.

We stocked up during the initial covid lock-down from Portugal Marketplace.

And a case each of Ortiz sardines and tuna from the restaurant supply.

Most meals were simple nibble snacking with cheeses, fruit, and cured meats. Good mustads and horseradish cream.

Couldn't read the whole article, as it's behind a paywall 😕

Canned salmon and smoked sardines are what I mostly eat. I just like the sardines on their own with a bit of lemon or lime juice & S&P, on crackers. I only like smoked sardines - not the any other kind.

I make salmon 'salad' like tuna salad with the little cans of boneless/skinless and eat that with crackers too - Triscuit crisps are the best for that, IMPO. My salad is always made with mayo, a squirt of Dijon mustard, Trader Joe's 21 Seasoning and a little salt.

I've also made tuna casserole substituting canned salmon, and I occasionally make salmon croquettes, as we've always called them: skinned, boned, and flaked salmon mixed with egg, cracker crumbs, finely chopped onion, chopped parsley, salt and spices, fried as patties. I think the original recipe came from The Settlement Cookbook.

Canned fish is certainly more affordable than fresh in the stores. I grew up fishing off our dock and eating what we caught, when it was good for eating, but I haven't caught and cleaned a fish in ages.

I like anchovies chopped up, on pizza and added to a saute with sweet peppers and onions for pasta.

I'm not crazy about heated canned fish, except for tuna noodle casserole that I only get/eat at funerals, it seems. And tho' I preferred crab cakes, I have made salmon burgers with wild rice, which I prefer over other binders with salmon. I can't recall what book I use for my recipe, but this looks close, tho' I do mine on the stove top and use real onion and garlic, not powders:

Wild Rice Salmon burgers with Avocado Garlic Aioli

Tuna salad sandwiches and sardines on crackers.....and sometimes those cans of smpked oysters. And canned salmon, plonk out of the can with a fork and some sort of manonaisey sauce.

Nothing creamy or pasta-ish with my salmon or tuna!! No tuna noodle casserol nor that thing my mother called "salmon wiggle".

Sorry about linking to a paywalled article. I wasn’t thinking.

No prob - I was able to read the first paragraph and think I got the gist of it 🙂

Canned salmon is popular in my house. I like salmon patties or salmon loaf served for dinner. Also salmon salad sandwiches that are made the same as tuna would be. I also make a large vegetable salad with everything in the and put a clump of salmon on top. The skin and bones have been removed, of course, and we like it best with a creamy salad dressing.

It actually seems to be a whole different fish than the salmon we catch ourselves out of Lake Superior and marinate lightly and grille.

I think it's probably one of those three free sites, or something like that, because I was able to read the whole thing. So then, last night I was reading about how China and a dozen other countries (inc. Russia and Japan, but I can't remember the rest) are way over-fishing areas far from home, and destroying the fisheries around Western Africa, where they soothe the locals with hard cash.

And wondering about the truth of the low impact with all those stinkpots so far from home, and for "protein" aren't cricket farms and worm ranches superior?

I eat it a lot because that's what I can afford. I know too much about Atlantic salmon to want to eat it fresh or frozen, so we eat mostly canned Alaska salmon unless we can find some fish from S. America or North Sea.

I also picked up the habit of eating canned smoked mackerel in Great Britain. A lot of canned tuna and the stuff packed in olive oil from the Mediterranean for special.

What I make: pasta with sauce, salads and patties. In wraps with veggies. A fun one I made a couple of weeks ago was stuffed baby peppers, stuffed with salmon salad. Made a great lunch. Low carb too. You can stuff a lot of veggies with a fish salad for an appetizer or lunch snack.

Pasta puttanesca with tuna is one of our favorites. I love a good tuna melt . . .

I also occasionally use canned shrimp in a fish chowder or bisque or if I'm making something like stuffed flounder or sole. That's a rare treat . . .

Canned clams for soups or pasta.