A Starter Guide to Buying, Eating, and Cooking With Tinned Fish

In spite of what you may have learned from your parents or grandparents, canned seafood is a lot more than just a practical and economical way to shop for a big family. And in spite of what you may have heard from restaurant critics like the, it’s not just an inferior, more convenient version of the fresh stuff.

The canned fish aisle at the grocery store can be a bit overwhelming , but armed with a bit of fishy know-how, you’ll walk out of there in no time with the makings of toasty sandwiches, nourishing rice bowls, and unbelievably easy tapas spreads.The little disc-shaped tins of water-packed tuna might bring back some pretty visceral elementary school lunchroom memories, but it’s time to give it another shot.

If you’re not mixing it with a fatty dressing , buy the stuff that comes packed in olive oil. This can be added to a salad straight out of the can . The most classic way to use oil-packed tuna is in a French-inspired, but you can create a pretty beautiful composed salad from whatever you have around, even if that just means a handful of tiny steamed potatoes, a couple 8-minute eggs cut into quarters, a drizzle of sherry vinaigrette, and a handful of parsley.

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