10 types of canned fish and how to use them

Canned fish is a trend that it seems is here to stay. Not only is it delicious, but as an ingredient it is versatile, nutritious and can sit on your pantry shelf for a long time, ready to be reached for when inspiration deserts you.  

Mediterranean culinary cultures have long held canned fish close to their hearts and Portugal takes the art of canned fish to another level, but the canned fish product has undergone something of a renaissance in the US in recent years. Artisan canning companies are devising new and delicious types of canned fish products, paying attention to fish provenance, quality and to different flavour enhancing techniques like smoking, fermenting and pickling, as well as matching fish with herbs and spices for interesting results that can be easily used. 

Here are 10 types of canned fish and how to use them.  

Tuna  

The world's most popular canned fish is, of course, tuna. It is high in protein and full of heart-healthy omega-3 fatty acids, but most importantly it is a very versatile ingredient, working well as the star ingredient in a sandwich, but also in pasta or a fresh Niçoise salad. Traditionally, the types of tuna you'll find in a can are albacore and skipjack, but the recent boom in canned fish has seen many more on offer, and some incredible quality available, such as bigeye, tongol, yellowfin and ventresca. It generally comes in brine, olive oil or vegetable oil, and is easy to find in glass jars and vacuum pack options too.  

Anchovies  

This Mediterranean staple is an umami way to add flavour to so many dishes. Usually found in olive oil or vegetable oil, brine-filled pouches have become more popular recently. They are so versatile and add flavour to salads, pasta, omelettes or anything that needs a bang of flavour. The strong flavour of canned anchovies comes from the smoking process, while fresh anchovies, known as ‘alici’ in Italy have a much milder flavour and are often pickled. 

Pink salmon 

A very popular canned fish, salmon is usually farmed fish and packed into cans. The fish is cooked during the canning process, after the can is vented and heated to high temperatures for a sustained period of time. So, when you crack open a can of canned salmon, it is ready to eat immediately. Canned pink salmon is a good summer protein to add to salads or cold pasta dishes and is a healthy ingredient rich in vitamin D, protein, omega-3 fats, and calcium. 

Sardines 

One of the world’s best-loved small fishes, the sardine is considered a super food as it is high in omega-3. Sardines are also rich in vitamin D and calcium, and relatively low in mercury, in comparison to other canned fish. The fish are cooked before canning, either smoked or steamed and come in olive oil, vegetable oil or brine. The iconic sardine can, with the ring pull, is always tightly packed with fish, leading to the phrase of being ‘packed in like sardines,’ which has been used since the 1800s. 

Mackerel  

The Atlantic mackerel is a hugely underrated canned fish, with lots of flavour, albeit milder than anchovies or sardines. As it is a fattier fish, the mackerel is packed full of omega-3 and omega-6 fatty acids. Because mackerel is an easy catch and in plentiful supply, it can be a better value option too. Canned mackerel can be used in the same way as canned tuna, but makes an especially good fish pate with spring onion and zesty citrus.  

Herring 

Especially popular in Nordic countries and Northern Europe, the canned herring is high in omega-3 fatty acids and other essential nutrients. While the pickled herring has a very distinct and strong flavour, canned herring is much milder but still has the character you expect from the Atlantic fish. In Sweden, canned, fermented herring is known as surströmming and is an iconic delicacy that is known to turn the stomach of those not used to its pungent odour and flavour. 

Crab 

Popular in the US and in Japan, canned crab meat can come from a variety of different crab species, but the West Atlantic blue crab is hugely popular. Usually, the crab is canned according to its different body parts and divided into white meat (main body, legs and claws) or the dark meat that comes from the top of the shell cavity. The claw meat, the most active part of the crab, is stronger in flavour. Canned crab can also include a mix of all body parts.  

Mussels 

These have been growing in popularity in recent times, as canned mussels are a great way to get their nutrient dense and delicious flavour into your cooking without the hassle of sourcing fresh mussels and all the cleaning and debearding that goes with their preparation. There are many artisan canned mussel options that offer smoked or mussels in escabeche. 

Oysters  

If you love oysters and their libidinous effect, then reach for a can of oysters when you can’t get fresh ones. Packed full of vital nutrients like Vitamin B1, B2 and B3, they also include copper and iron. Smoked oysters are a delicious ingredient for a spread on crackers, or as an addition to seafood salads or paella.  

Trout 

Freshwater fish are also available canned, trout probably the most common. Usually rainbow trout, the dark, oily fish meat packs a real punch. Crack open a can of trout to add to your charcuterie boards or to stir into a cold pasta salad; it’s a nutrient-dense ingredient that can sit in your pantry for months to be called upon at the last minute.