Tinned Fish Love

This post may seem so 2020 when tinned fish was having its moment during the height of the pandemic. I've been slowing cultivating a fondness for tinned fish over these last six years. It first started with the infamous caramelized shallot pasta, which uses a whole can of anchovy fillets. 

Then the twin sister bought me an assorted pack of lovely Fishwife tinned sardines for Christmas in 2023 and I found myself in new tinned fish territory. 

Sardines seemed everywhere in 2025 and some even dubbed it Sardine Summer. The timing fit perfectly with a trip last summer to Portugal, where sardines have a huge role in Portuguese culture and cuisine. Only fittingly did I return with mounds of tinned fish for gifts and souvenirs for myself. 

My Favorite Ways to Sardine/Tinned Fish: 

Pan Fried Sardines with Salsa Verde from Epicurious a bright and herb-filled dish to balance out the oily and fishiness of the sardines. 

Sardines in Gochujang Sauce from Wild Planet Foods a dish reminiscent of a Korean dish my grandma used to make with mackeral, Braised Mackerel with Radish, that works delightfully with the fatty, oily sardine. Topped with an egg creates a quasi-bibimbap.

Sardine Toast/Sea-cuterie Board whether atop aioli on a cracker or on avocado toast, sardines are a great alternative to ubiquitous charcuterie meats. I have also loved using the tinned cod I got in Portugal for these girl tinned fish dinners. 

***Sardines/tinned fish come in a variety of options. I particularly enjoy the fish in escabeche sauce (pickled) and tomato sauce.