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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?

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  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

                1. forgot to add: I made salmon patties (epicurious deviled salmon cakes) that are really good.

                  4 Replies
                  1. re: alex8alot

                    Thanks for mentioning these. I tried them tonight -- had everything on hand -- and they were lovely. Nice crunch on the outside, too.

                    1. re: alex8alot

                      I also made these last night, along with the cream sauce.
                      They were wonderful, and much lighter than my usual recipe. Made a salmon chowder to go with.
                      Thanks Alex

                      1. re: Spencer

                        Aren't those cakes great? Even better because they come out of the pantry/freezer so easily. Can I ask which salmon chowder recipe you use?

                        1. re: alex8alot

                          Sure- posted below. Yesterday was the first time I used this one. I was very
                          pleased with it, and will try it with oysters instead of salmon soon. I couldn't
                          find the hashbrowns with peppers, so I added some red bell pepper to the onion
                          saute. Oh, and I used fresh corn from the cob- also added to the onion saute.

                          http://www.culinary.net/recipes/soups... -

                    2. I really prefer the taste of canned red salmon to canned pink. I eat a lot more since I switched to the pricier and tastier red. It's still cheaper than fresh.

                      I like to make salmon cakes (with Mark Bittman's recipe, which calls for mashed potato and no egg), with avocado allioli and a salad. Also, in salads and wraps with grape tomatoes, avocado, greens, sweet onion, and a honey-mustard dressing.

                      When I'm putting canned salmon on top of a salad, I peel off the gross skin, leave out the big bones, and flake it gently so it's more attractive. In wraps and fishcakes, I just drain it and use all the gross bits (nasty looking, fine tasting, added omega 3s and calcium).

                      1 Reply
                      1. re: Tartinet

                        Will definetly do the wraps- thanks!

                      2. I like to make a salmon salad with canned salmon using olive oil, dijon mustard, lots of pepper, capers, fresh herbs if I have them around (otherwise a sprinkle of herbs de provence) and a little bit of really finely chopped shallot.

                        1 Reply
                        1. re: LauraB

                          That sounds terribly healthy. Thanks Laura