AVEIRO, PORTUGAL: Traditional canned fish mackerel, tuna, sardines, cod roe, stacked on shelves for sale in food shop in Aveiro, Portugal.  (Photo by Tim Graham/Getty Images)
The Canned Fish Chefs Love To Pair With Garlic Bread
By Lorien Crow
Canned fish may not sound very appetizing compared to other protein options, but they are highly nutritious and offer limitless recipe possibilities. An increased focus on sustainability and a newfound appreciation for global flavors have made canned fish, like sardines, a growing food trend that is finding its way into gourmet dishes.
According to Food & Wine, Chef Greg Vernick of Philadelphia’s Vernick Fish serves Spanish sardines on grilled sourdough bread with a mixture of garlic, tomato, chili, lemon zest, and salt. If fish on toast isn’t your thing, Vernick also suggests using tinned fish in vinaigrettes, pasta sauces, and marinades.
In countries like France, Spain, and Portugal, canned fish is a popular, portable lunch option, frequently served with slices of crusty bread to soak up the seasoned oil. You can also pair canned fish with cheese, crackers, pickles, olives, capers, peppers, spices, and potato chips — the possibilities are truly endless and delicious.