When I was a kid, my dad would sometimes take advantage of a weekend afternoon to indulge in what I considered to be the most disgusting lunch of all time: sardines on saltine crackers. I couldn’t believe he actually enjoyed downing the stinky fish bait with nothing more than a bland, unremarkable square of processed wheat to hide its intense fishiness. I would never imagine that this quintessential dad food would reach the height of popularity that it’s achieved today.
But ladies and gentlemen, it’s happened: tinned fish has finally found its way to TikTok. The influencers are having tinned fish Fridays. Smoked mussels and Spanish octopus are finally getting the love they deserve. If you’ve taken notice of the tinned fish trend reaching a fever pitch on social media, you’re not alone. But in reality, the tinned fish revival has been happening for a while.
Now, as we face the rising cost of essentially everything and it’s getting even more expensive going out to eat, tinned fish is functioning as a slightly more affordable treat—and one that requires little to no cooking skills, at that. If you’re new to the whole tinned fish zeitgeist, you may be wondering what you should even do with the oily, deliciously stinky things anyway. As a seasoned tinned fish acolyte, I’m here to tell you how I use various types of tinned fish in my own kitchen. Keep things simple and eat them with some crackers, or get creative and add a salty, umami note to your already tried-and-true recipes. Here are some ways to enjoy tinned fish at home.
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