Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
May 20, 2007 08:11 AM

Canned salmon and canned mackerel?

I need more fish in my diet. Can’t always afford fresh fish so….
Looking for some inspiration. What do you do with these canned fish?

  1. Click to Upload a photo (10 MB limit)
  1. I've never tried canned mackeral, but back in the day before fresh salmon was widely available, canned salmon was a pantry staple. I used it to make the Joy of Cooking Salmon Loaf recipe -- pretty tasty, served with a lemon sauce. Make sure you buy the red, not the pink, salmon. The pink stuff is really low quality.

    3 Replies
    1. re: pikawicca

      I wouldn't say that it is by virtue of being pink that would make it really low quality. Wild pink salmon is quite good, offering a lighter tasting alternative to sockeye salmon. It's true that sockeye can't be farmed, but all RED salmon is not necessarily sockeye. Farmed red salmon is red because the feed is infused with red coloring.

      I often prefer sockeye salmon when making Epicurious' deviled salmon cakes but I like pink salmon when making a simple salad for my sandwiches (olive oil, chutney or zucchini relish, sweet onion and hot sauce)

      1. re: alex8alot

        It's just the pink canned stuff that's bad, not fresh.

      2. re: pikawicca

        I've bought some really good cheap canned smoked trout from TJ's and use that in wraps for a casual weekend lunch, filled with the trout and whatever extra veggies I have, some mayo and s+p

      3. I hadn't eaten canned fish in a long time, but on a whim grabbed Starkist's Chunk White Albacore Tuna in water. I was surprised to find actual large pieces of tuna in there! It's probably the best canned tuna I've ever had. Not as good as fresh, but a cheap source of protein and Omega 3's.

        Paula Deen has a good recipe for a tuna burger. I'm sure you can sub whatever fish you want. It involves bread crumbs, an egg, a little horseradish and some seasonings (no mayo, if you can believe it!). I'm sure it's on the FN site.

        I prefer to make tuna/seafood salad without celery and instead use diced red bell pepper and onion, fresh ground pepper, celery salt and a little cayenne. Mayo, of course.

        1. one of the best and cheapest sources of omega 3s is a can of sardines. One $0.99 of sardines has at least 1 gram of omega 3 fatty acids. High in protein and low in calories. They sell skinless and boneless if that creeps you out. Solid white tuna does not have near the beneficial omega 3s as the darker tuna has. I use canned salmon for fish cakes and smoked fish spread.

          1. I mash up canned salmon with light cream cheese, green onions, and sometimes fresh dill or capers, and I use it as a spread for bagels or crackers.You can thin the mix with sour cream an use as a p too. You can add liquid smoke to it if you want, which is really good, but I've heard the liquid smoke is bad for you.

            4 Replies
            1. re: lulubelle

              Thanks for your response.
              "use as a p too."
              I'm a little slow. Can you elaborate on this?

              1. re: Spencer

                I assume she meant, "use as a dip too."

                1. re: Spencer

                  evidently both the I an the D key on my computer are now sticky. It used to just be the D. Yes, I meant use as a dip. :-)

              2. Canned Sockeye Salmon, Sockeye cannot be farmed, so you know what you are getting. My favorite is very simple... Add some fresh dill, a dash of seasoning salt, a bit of fresh ground pepper, freshly diced green onion... makes a great snack, but it does tend to leave a nasty smell on your breath LOL