Here are some creative ways to enjoy the canned fish hidden in your pantry

Self -isolating with the family at home has got many of us experimenting with cooking. Those of us who have not been in the kitchen for a while due to our busy schedules now have the luxury of time. I am pretty sure many of us have stocked our pantries with canned fish and may be wondering what other creative ways to pair them.

These cheap alternatives to some great seafood recipes are delicious and easy to make. They are also a great way to save up some money when you run out of fresh supplies. Are we following? Do not forget that canned fish is packed with good omega-3 fatty acids and it is a great source of protein.

In Africa, canned fish is a staple in the grocery list of almost every high school student headed to the boarding house. Most of us literally grew on having canned fish with almost every meal but it was almost always the same. Now we know better because having your canned fish should not be boring.

Here are a few creative ways to devour your canned fish. Have fun with these recipes and let us know how you liked them.

Salmon Cakes Recipe

Ingredients

2 cups frozen tater tots

1 (5-ounce) can wild Alaska pink salmon, drained

¾ cup bread crumbs

2 eggs

2 tablespoons mayonnaise

2 green onions, chopped

Juice of half a lemon

¼ teaspoon kosher salt

8 tablespoons (1 stick) salted butter, softened at room temperature

1 (4-ounce) can boneless sardines, drained

Juice of ½ a lemon

1 tablespoon minced chives

Directions

In a large bowl, microwave the tater tots for 3 minutes, until warm but not hot. Mash well with a fork or rubber spatula.

Add the rest of the ingredients and mix until well combined.

Form the mixture into 9 patties, using ¼ cup per patty.

Coat a large nonstick skillet with cooking spray and heat over medium-high. Fry patties for about 4 minutes per side, until browned on both sides.

Serve hot with Sriracha mayo.

In a medium bowl, mash all ingredients together with a fork.

Transfer the sardine butter to a sheet of plastic wrap and roll it into a log. Refrigerate for 1 hour to firm up.

Slice and serve with warm toast.

 

Tuna Noodle Casserole Recipe

Ingredients

2 tablespoons unsalted butter, plus more for greasing the pan

6 ounces egg noodles

1 onion, chopped

2 stalks celery, chopped

1 teaspoon black pepper

½ teaspoon kosher salt

2 ½ cups shredded cheddar cheese, divided

2 (6-ounce) cans wild albacore tuna, drained

1 (10.5-ounce) can condensed cream of celery soup

1 cup frozen peas and carrots

⅔ cup milk

½ cup mayonnaise

1 cup crushed potato chips

1 avocado, peeled, pitted, and sliced

1 small loaf pumpernickel bread, sliced and toasted

1 (4-ounce) can sardines, drained

1 jalapeño, sliced thin

1 lime, cut into 4 wedges

Directions

Preheat oven to  350°F. Butter a 9-by-13-inch casserole dish and set aside.

In a medium saucepan, melt butter over medium heat. Add onion, celery pepper, and salt; cook until tender, about 8 to 10 minutes.

Cook egg noodles according to package directions. Drain and return noodles to pot (off heat). Add onion-celery mixture, 2 cups of cheddar, tuna, cream of celery, peas, carrots, milk, mayonnaise. Combine well.

Transfer to a casserole dish and bake for 30 minutes. Sprinkle remaining ½ cup cheddar on top and bake until cheese melts, about 3 minutes.

Let the casserole cool slightly, finish with potato chips on top, and serve.

Smash avocado with a fork and spread on pumpernickel slices. Crumble sardines over avocado and top with jalapeño and a squeeze of lime.

 

 Salmon dip

Ingredients

 14.75 oz canned pink salmon note 1

3 green onions/spring onions finely sliced

2 oz red onion very, very finely sliced note 2

1/4 cup parsley very finely chopped

1/3 cup mayonnaise

1/4 tsp salt 1/4 tsp to start, adjust according to taste

1/2 tsp pepper

Instructions

Drain salmon and place in a large bowl (bones and all). Mash with a fork until large chunks of meat and bone have been broken up.

Add sliced spring onions, diced red onion and chopped parsley. Mix

Add mayonnaise, and salt and pepper.

Stir until well combined, adjust salt, pepper and mayo to taste.

 

Sardine rice bowl

Ingredients

1 can of sardines in tomato sauce

1 cup of cooked rice (or quinoa or couscous)

1 large egg, fried or poached

Red pepper flakes (cayenne or aleppo chile pepper)

Instructions

Warm sardines with sauce in microwave. Serve over rice. Top with the cooked egg and sprinkle of hot pepper flakes.

 

Salmon Pizza Recipe

Ingredients

1 pound frozen pizza dough, thawed

4 ounces cream cheese, softened

⅓ cup crème fraîche

1 (6-ounce) can boneless, skinless wild Alaska salmon, drained

1 red bell pepper, sliced thin

4 green onions, chopped

2 cups shredded Monterey Jack cheese

Preheat oven to 500°F. Stretch out dough into a 16-inch round and place on a pizza stone or ungreased baking sheet.

In a small bowl, combine cream cheese and crème fraîche until smooth. Spread evenly over crust. Top with remaining ingredients, arranging evenly over pizza.

Bake for 12 to 14 minutes or until cheese is bubbling.

Directions

Preheat oven to 500°F. Stretch out dough into a 16-inch round and place on a pizza stone or ungreased baking sheet.

In a small bowl, combine cream cheese and crème fraîche until smooth. Spread evenly over crust. Top with remaining ingredients, arranging evenly over pizza.

Bake for 12 to 14 minutes or until cheese is bubbling.

Preheat oven to 500°F. Stretch out dough into a 16-inch round and place on a pizza stone or ungreased baking sheet.

In a small bowl, combine cream cheese and crème fraîche until smooth. Spread evenly over crust. Top with remaining ingredients, arranging evenly over pizza.

Bake for 12 to 14 minutes or until cheese is bubbling.