Considered a simple preservation liquid, the oil present in canned sardines too often goes by the wayside. By throwing it away, we get rid of an average of 18% of the usable contents of these boxes. The olive or sunflower oil in which the sardines are soaked is perfectly reusable. Wouldn’t it occur to us to empty our bottle of oil down the sink? So why do it with sardine oil!
Cans of sardines, real nuggets
Inexpensive and particularly popular in France, sardines are consumed by 48% of households. In addition to being easily incorporated into a number of recipes, this small fish, from the Clupeidae family, is renowned for its richness in omega 3, calcium, vitamins B12 and D.
Buying canned sardines also means purchasing their preservative oil, an ingredient that should not be neglected since it is reusable in the same way as classic oil purchased in a bottle. Bonus point: this oil is often already salty and reveals a slight iodized taste when tasting.
Choose your oil wisely
When purchasing, be careful to choose your preserve carefully. It is recommended to opt for products that specify organic extra-virgin olive oil and the absence of preservatives.
One oil, different uses
To oil the bottoms of pans, in vinaigrette or in mayonnaise, this oil is suitable for preparations. A good way to limit waste by revisiting certain classics.
How to use canned sardine oil?
In cooking
To save olive or other bottled oil, pour sardine oil into your pans and saucepans before any cooking.
In vinaigrette
Mixed with a little balsamic or other vinegar, whole-grain mustard, salt and pepper, and you will obtain a vinaigrette subtly flavored with sardines. A good way to revisit salads.
In mayonnaise that changes
Egg yolk, mustard, oil, salt and pepper are the ingredients suitable for making mayonnaise. To spice things up, a touch of canning oil will be welcome. If you keep it in a bottle as you consume sardines, you can directly replace the classic oil with this one.
In marinade
Leave your meat to marinate in sardine oil, some herbs and spices of your choice in the fridge for 3 hours and head to the grill.
In spicy sauce
Mixed with Tabasco or chili pepper, the sardine canning oil will replace the hot sauce on pizzas.
Preservative oils are everywhere!
If the taste of sardines doesn’t appeal to you, there is always oil from cans of tuna, cubed feta or dried tomatoes. Each has its own flavor and all replace bottled oils.
Throwing oils in the sink: bad idea for the pipes
If many of us do it, throwing canned oils down the sink is not recommended when we know that layers of grease risk accumulating in the pipes and blocking them.
Now you know how to reuse your oils.
