Canned fish is good

The first “canning” of fish dates back to the end of the 18th century, when the Champagne confectioner Nicolas Appert created a sterilization method around 1795, better known today under the name “appertization”. The principle ? The fish are first gutted, prepared, possibly seasoned, then placed in airtight containers, and finally heated to 100°C in order to eliminate any spoilage or risks (bacteria, toxins, etc.). A revolution which made the success (and fortune) of canning, first of sardines, then of tuna and mackerel in oil, which still constitute the basis of our cupboard cuisine.

Recyclable packaging, low prices, nutritional benefits at all levels (protein, omega-3, vitamin D, calcium), ease of preparation… Canned fish has it all. We even find “cooked” versions, such as the classic mackerel fillets with mustard or the Basil Marinated Tuna Flakes, in the Les Recettes de Douarnenez range, more recently released by Petit Navire, which can easily be made into a salad with cooked pasta, candied tomatoes and mozzarella balls. And to be sure you are making the right choice on the shelves, look for the MSC logo which guarantees that the fish comes from certified sustainable fishing.

Natural canned fish

• Natural preserves contain only fish, water and salt. Tuna, salmon, sardines, or even mackerel can be packaged in this form. Tuna, with 41% of sales, dominates the market. In addition, the absence of marked seasoning (other than salt) allows a more varied use in cooking.

• Ideas for cooking them: simply mixed with yogurt, chopped herbs and a drizzle of lemon juice, sardines, tuna or salmon are easily made into a spread. Another good plan: mix the contents of a natural preserve with eggs and tomato paste, slide everything into a small mold and bake, to obtain a delicious fish loaf.

Discover the recipe for Salmon bread, horseradish and chives sauce

© Valéry Guedes

Canned fish in oil

• In oil preserves, no surprise, it is mainly sunflower or olive oil which coats and allows the fish to be preserved. Herbs and/or spices can be added. The advantage is the ultra-soft texture of these fish, which can therefore be enjoyed straight out of the can, on a simple slice of bread.

• Ideas for cooking them: candied in oil, the fish will be more tender and fatty in the mouth. Drain it well before using it in an omelette, a wrap, on homemade pizza or quick bruschetta.

• Good to know: if you choose to heat these products, choose a short cooking time so as not to dry out the fish, unless you want to integrate it into a liquid or creamy dish, such as in the case of a quiche. For example.

Tuna tortilla

Discover the recipe for Tortilla with tuna, goat cheese sauce, basil and chervil

© Valéry Guedes

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