FOOD NEWS
What To Do With That Leftover Oil From Your Canned Fish
By Ciara McLaren
Leftover canned fish oil usually ends up down your sink, but you should reuse it as a flavor booster for any dish that could use a kick of savory, salty flavor.
Foods preserved in oil naturally infuse it with their own flavors, so oil from a can of tuna, salmon, or sardines will taste like the fish preserved inside.
When you open an olive oil-packed fish can for a salad or pasta dish, reserve the oil instead of draining it and drizzle it on top of your dish to add fat and flavor.
When making vinaigrette for a salad, simply swap out the extra virgin olive oil for your canned fish oil and use your acidic component (such as vinegar or lemon juice) as usual.
If you're not using all of the fish oil right away, you can save it in a separate jar, but just like an opened can of fish, the leftover oil doesn't last long.
The safest way to store opened canned tuna is in the refrigerator for a maximum of four days (via the U.S. Department of Agriculture). The same goes for the oil.