Canned is much more expensive than fresh but it's so convenient that we keep several tins on hand.
Honestly, we mostly eat them plain except for tuna, which is invariably cooked into something. Canned smoked trout is a family favourite but mackerel is the one we eat most, usually as a side dish to whatever otherwise vegan meal we're having (bibimmyeon, for example).

>>22014517
>Canned is much more expensive than fresh
This isn't true where I live, in terms of actual meat canned is cheaper than fresh. Though the selection is quite different.

>>22014504
Tossed in fresh cooked pasta with a bottle of cheap white wine

>>22014504


Puttanesca is the only time I use canned Fishe it seems

>>22014545
Add lemon and same

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>>22014504
I try to eat sardines a few times a week for the brain/health benefits. I don't mind the taste but it can be a bit overpowering but they work well with eggs. Look up fisherman's eggs, it's a solid super easy dish. Another way I like to have canned sardines is with mint/green onions, olive oil, chili peppers and lemon juice, solid combo. Sometimes I'll add canned salmon or mackerel to instant ramen, works pretty well.
As the other anon said:
>Canned is much more expensive than fresh
Is actually true. If you want cheap fish look for something like farmed frozen salmon or something. Fresh/wild/smoked is a lot more expensive from my experience.
>This isn't true where I live
Fair enough, but frozen should still be fairly cheap regardless.

are the bones weak enough to be digested?
if so, vore them

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Simple, quick meals are the best use of tinned fish, where the cost is offset by convivence, and frequently cheaper/healthier than most other "convenient" options like fast food. One of my favorite combos is a can of black beans with any type of canned fish, tuna, salmon, sardines, etc., usually jazzed up a little with some spices like basil and dill. Sardines packed in a good quality mustard are great with this, or just add your own mustard. A can of fish also makes a great addition to a bowl of boiled spinach or other greens. I sometimes add a couple of scrambled eggs with these if working with a smaller can of fish. If the fish is packed in olive oil, you can use the oil to cook the eggs.

Another option is broth-rice. Cook some rice in a good bone broth instead of water and add the fish to it. All of these are easy, but tasty and very nutritious, and you can continue to add whatever sounds good to you. But as I said, if you're going to spend a bunch of time on a dish, it's probably better to buy fresh meat rather than tinned.

>>22014680
The bones in sardines and some other varieties of small fish are turned into jelly when they are processed. They contain a great deal of calcium and vitamin D as a result.

A simple meal I have been doing is cooking some carbs like couscous and veggies with a can of deenz

Chef John just did a recipe for sardine garlic noodles and it looked pretty banger.

https://www.youtube.com/watch?v=3EAwrOSBe3A

>>22014566
>>22014720
deenz+beenz is meta

>>22014504
i have never used canned fish in my life. what's the flavor of it? is it greasy fishy awful or is it meaty? i want to try canned mackerel onigiri, but i don't want to be within a mile of fishy-fish canned grossness like tuna...

Just received a 6 tin order of Nuri spicy olive oil deenz I am snacking good this week bro's

I like it in sandwiches and on toast. Tinned tuna or salmon goes well in salads, they can also be used to make patties/burgers. Tinned seafood is so versatile and generally healthy (depending on what you get and what it's in, I just get fish in springwater usually), it's GOATed.

>>22014504
I usually eat my deenz over some rice and add a couple fried eggs, hot sauce and green onion. I like it.

>>22014541
It probably depends on if it's whole fish like sardines, or specific fish parts, and how far inland you are. If you're near a coast, it should always be cheaper to get fresh unless your economy's fucked somehow or you're importing shit from a third world country.

>>22014504
I typically eat them when drunk or hungover, lazy, and craving salt. Right out of the can. Kipper snacks are my favorite, followed by smoked oysters, followed by deenz in a mustard or hot sauce. Great snack. That said, I can't eat more than one tin of smoked oysters without getting major burnout. Too oily.

>>22014517
>Canned is much more expensive than fresh
Probably depends on where you live. I'm in the desert, like 400 miles from the closest ocean. My grocery store stocks plenty, but I'm better off buying tinned stuff than anything fresh.

>>22014541
No, raw or frozen fish is cheaper if you measure by weight.

>>22014504
Tuna in oil + rice, lemon juice, zest if you want to be extra and black pepper.
Very simple and delicious

>>22014838
tuna is the most palatable...

>>22015695
Nope. Unless you're buying those gigantic tins of shit tier salmon or mackerel, it's exactly as >>22015864 says. My family and I subsist on seafood so trust me that cans are generally more expensive. Example: good mackerel is a dollar an ounce canned and $2/lb previously frozen. Salmon is $5-7/lb at reasonable stores (or $10/lb at Safeway/Kroger type places) while decent cans and pouches cost 72¢/oz ($11.50/lb). You can buy lesser quality cans for a little over $6/lb ($1.98/5oz tin), though. A dollar per not-even-4oz tin of sardines is normal. Frozen is $7/lb at chain supermarkets, previously frozen is $2/lb at high volume supermarkets with large seafood counters. Octopus, clams, oysters, mussels, squid etc etc etc all more expensive from the can.
But again, I'm not talking shit on cans. We buy them, too. But they're a convenience. A "I don't feel like cleaning, cutting and cooking fish" tax. Yeah, for something like a bag of frozen tuna portions (as little as $7/lb!), cans might be cheaper (often under $4/lb, sold as 5oz tins) but other stuff is generally more expensive canned because they never go on offer.

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>>22014504
Any of you guys ever cook dried or salted fish? I'm a cityslicker and I've heard salted and dried and smoke fish exists but i haven't seen any, nor do i know anyone who has ever eaten any
Just very curious, i want to know more about preserved meat.

>>22014504
I tried many things and the end product is fucking rancid no matter what.

I love eating all sorts of tinned fish, flavoured or not, but putting them in a dish imbues the entire portion with that stench of fish oil. Biting into vegetables, eggs, pasta, or really anything that is not fish and feeling that stench on the aftertaste of every bite is not pleasant.

Like other anons had mentioned, tuna is an exception. Generally you can incorporate fish into heavily seasoned spreads or salad dressings, but that's about it and even then you're practically just eating the fish itself, not really transforming it as an ingredient.

>>22015695
You are probably just retarded and compare price per can to price per kg, I live over 500km from the closest ocean and frozen/fresh fish is always cheaper than canned.

>>22014566
Fisherman's eggs is fantastic. Definitely worth making. If I can find deenz packed with jalapenos then that just makes it even better.
>>22014838
It's fish. It tastes like fish. If you don't like how fish tastes, then you won't like it. And I don't mean Gordon's fish sticks.

File: lunch combo.jpg (3.4 MB)

I will once again shill my image. Best at-work lunch to date.

>$2.50 - $3 per can
>shelf stable
>convenient
>healthy
>satiating


Only downside is to find a way to drain the oil and you'd probably have to eat these alone since they smell

>>22016281
The nearest grocery store should have a smoked/cured fish section anon.
>>22014751
OMG I am so excited to watch this I have made tinned fish garlic noodles before!!!

>>22014504
I don't care what it is. Sardines, anchovies, whatever. I open the can. Have a sleeve of crackers. Whatever I got. And then I just have an arrangement of condiments available. Mustard, hot sauce, worscestershire sauce, salsa, etc. Then I eat different combinations until I get sick.

Tinned mackeral in tomato sauce - dunk it into a pot of ramen noodle. Ramen flavour packet flavours the chicken while the hot water warms it up. The tomato in the can mixes with the broth to make a rich tomato-y fish-y broth.

Tom Yum or Curry flavour ramen works best - usually Koka brand is what I go for. Bit of frozen peas, little drizzle of chili oil. Goes a long way.

>>22014751
lol
I have a recipe here for that shit a literal decade ago.

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Nothing personal deenheads