Diary of Love Notes & Daydreams

Ok, be honest. Have you boarded the tinned fish train, or does it weird you out? 

I know tinned fish has been around  WAY longer than it’s been trending on TikTok, but I am loving it. I am a certified seafood lover – it’s rare I’ve found a fish I don’t like – and have been buying flavored tuna packets since I’ve been on my own, so the tinned fish trend was a pretty easy one to get on board with.

I have no idea why the trend blew up on social media as fast as it did, but I can speculate. For one, it’s inexpensive. Like, stupid cheap. And grocery prices aren’t exactly getting lower any time soon. I think the most I’ve paid for one tin is 7 bucks.

Two. It’s convenient. Again, stupid convenient. Tinned fish doesn’t require any actual cooking, just prepping whatever you’re eating it with. And if you want to be TRULY low effort, you don’t even need to prep anything. Peel the lid back and eat with crackers. But you’re not here for lazy, so prep the ingredients and make it fun.

Three. Fish is a nutritional powerhouse, and putting it in shelf-stable packaging doesn’t change that. Each variety will vary on nutrients, but in general, count on them being high in protein, iron, omega 3s, vitamin D, and B vitamins, among others. All things that are super important for your noggin, skin, heart, bones – so basically, all of your body parts. But heavy on the noggin. Oily fish is SO good for brain health.

My favorites are smoked mussels, calamari, and mackerel. For some reason, I was nervous to try sardines. I think I just THOUGHT I wouldn’t like them, but spoiler alert, they’re just like any other tinned fish. The Fishwife with preserved lemon is delicious.

But even if you can’t find the fun flavors and pretty packaging, the good news is it’s very easy to jazz up even the very plain and simple tins. Chili onion crunch oil and/or lemon juice are easy peasy ways to add some flavor and depth.

If you know me, you know a snack plate is my favorite way to eat meals these days. I think I cooked so many meals – writing recipes for a cookbook that never came to fruition, meal prepping, etc – that I just got sick of it. But putting a few bites of everything on a plate? Sold. The center of the plate being a pretty tin of fish? Sold even more.

You can put whatever the heck you want on your tinned fish snack plate, but here are some basic starting points:

Add some acidity with pickled and/or fermented veggies. I am a pickle fiend, so gimme all the things: pickle slices, cornichons, pickled red onions, mushrooms. (I’m also always on the lookout for fun new pickle flavors or brands, so hit me up with your faves) If you’re really up for trying something new, throw some kimchi in there, too. It’s so flavorful, and your gut will thank you.

You also need some fresh veg. My go-to is sliced mini cucumbers, and you can never go wrong with a big fat tomato slice. Mini bell peppers could also work, but they’re not usually the vibe I’m going for. Just be sure to have something fresh, and preferably crunchy.

Add in some carbs. The crunchier the better. Get yourself some crackers, some kettle chips, you can even do a crusty bread. Try to have at least two different kinds on your plate, but minimally one. I love a garlic parmesan kettle chip and pita crackers. Even pretzel thins can be really good.

I like to use everything on the plate as little vessels for the fish. I’ll take a sheet of seaweed, a bite of kimchi, a piece of fish, and fold it up. A piece on top of a chip or a cracker. Each vessel is just big enough to be a bite, and you get plenty of variety of taste and texture.

I’m curious to know – what are your favorite kinds of tinned fish, and what’s the best way to eat it?