Tinned Fish

Do you ever find yourself with tinned fish in the cupboard you don’t know what to do with? Or maybe you’ve seen it on a store shelf and wondered what one would do with it?

Canning is a wonderful way of preserving foods, even fish, and especially cured fish. Tinned fish is typically small, oily varieties like herring, sardines, and anchovies. Before you start turning your nose up at the thought of anchovies, I challenge you to give them another chance. Instead of laying whole fillets over salad (to be fair, I find that delicious), try a recipe that uses a small amount for their umami (that savory taste), bagna cauda is a great dressing as a first step to enjoying the taste of anchovies. Using a small amount of tinned fish can amp of the flavor of a lot of dishes.

Quinoa with Canelli Beans and Smoked Herring


  • 2c quinoa
  • 2 1/2 chicken or veg stock (if using veg stock add 2T butter)
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • Optional 1/4 c roasted red pepper minced, 1T preserved lemon
  • 2T + EVO (extra Virginia olive oil)
  • 2tsp + kosher salt
  • 1 14 oz can canneli beans
  • 1/2 c frozen peas
  • 1 tin smoked herring


  1. Rinse quinoa well
  2. Heat saucepan over medium heat, add enough oil to coat the bottom (about 2tsp)
  3. Sweat shallots and garlic about 3 minutes
  4. Add stock , quinoa, and optional ingredients (if using)
  5. Bring to a boil, cover and reduce heat to low
  6. Cook about 12 minutes, or until liquid is absorbed
  7. Stir in beans and frozen peas
  8. Place a heaping amount of quinoa in a bowl and top with a fillet if herring

Voila, a quick and easy dinner!

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