trout on cucumber with dill creme fraiche. sardines on olive oil crostini with lemon. smoked mussels on a little slice of fried potato, maybe some harissa. a light white fish with cultured butter, chopped parsley, and finishing salt. please beloveds i am begging u to gift urself this perfect meal - ThreadSky

parsnip.bsky.social • 481 days ago

trout on cucumber with dill creme fraiche. sardines on olive oil crostini with lemon. smoked mussels on a little slice of fried potato, maybe some harissa. a light white fish with cultured butter, chopped parsley, and finishing salt. please beloveds i am begging u to gift urself this perfect meal

Reposted from geoffrey

my other cooking advice is to get several kinds of tinned fish and set up/make a few little accompaniments and eat it. eat it alone. eat it with friends. this should be as popular as charcuterie and it's an outrage

Comments

johndoemn.bsky.social•481 days ago

can't. afraid I'll get roasted by teens.

rabbiariel.bsky.social•480 days ago

I am saving this for the next time that I am staring at a tin of fish and wondering what to do with it. Thank you. Do you have suggestions for canned salmon and tuna? Mackerel?

parsnip.bsky.social•480 days ago

i don't do salmon tins much because i always want lox and usually have that in the party spread haha, but in spain it's often cooked with pimenton, a pimenton lemon aioli would work. mackerel is excellent with cooked tomato, often comes tinned in sauce, dab of roasted tomato herb puree maybe?

parsnip.bsky.social•480 days ago

for tuna, tuna salad-like flavors just kinda work lol. capers, lemon, dill, mayo, onion. if you're getting the fancy tuna belly tins just go lighter on the competing flavors and let it shine

ezrik.bsky.social•481 days ago

My favorite with trout or salmon is boiling it with salt, whole black pepper, and bay leaves, then letting it sit in the water for 24 hours and serving it cold with cucumber salad and potatoes (plus sour cream for those that enjoy that sort of thing, I’ll have to try the dill and crème fraiche).

lettucewrangler.bsky.social•481 days ago

Ease yourself in by making Caesar salad with a little chopped anchovy in there.

oldmantakes.bsky.social•481 days ago

My go to is a piece of toasted sourdough with 1/4 of an avocado mashed into it, with either kippered herring or the nice olive oil sardines on it. Bonus points if you make a little dressing out of the drained oil and a little rice wine vinegar and hit it with some crunchy finishing salt

marissalingen.bsky.social•481 days ago

yes and mustard herring on rye bread with a chopped apple

I am on this team, this is my team

parsnip.bsky.social•481 days ago

🤝

cafenitz.bsky.social•481 days ago

Just reading this is a delightful little meal.

notthelawyer.bsky.social•481 days ago

The first obstacle in America is the lexicon: we call it “canned” fish which is far less appealing than “tinned.” Once we get around that marketing issue then we can solve for this problem.

christophersolar.bsky.social•481 days ago

Anchovies on tomato bread, Costa Brava style. Or, they don't even bother with the bread because the anchovies are so good there!

mjosmurphy.bsky.social•481 days ago

Pickled herring on pickled cucumber

publicuniversal.bsky.social•481 days ago

legit the one time I had the use of a kitchen with a mortar and pestle I just went ham on using up some leftover pasta anchovies with homemade anchovy paste

publicuniversal.bsky.social•481 days ago

(also you can store leftover tinned anchovies in olive oil at room temp, just make sure they're actually covered)

ndgree.bsky.social•481 days ago

Yes. I love little stinky fishes in all their manifestations. I may be a whale.

wombative.bsky.social•481 days ago

Don't forget how cheap / easy it is to turn salmon into lox. You can wait until there's a sale going on and it becomes really quite reasonable. The only hard parts are 1. Removing pin bones. 2. Deciding which particular recipe you want to make this time around...

digdoug.bsky.social•481 days ago

my only qualm with most tinned fishes is the level of salt. I know it keeps me from tasting tin. I know it preserves the meat. But ooph, it just makes me pucker up in all the wrong ways.

teejaykay.bsky.social•481 days ago

If you use it in recipes like the ones above, though, ingredients like cucumber and creme fraiche will likely dilute the salt levels to something more palatable to you!

normalanimals.bsky.social•481 days ago

Yesyesyes good pleae make Many an leave near Otter Place. for Experiment.

Comments

Posting Rules

Reply