Four Chef-Approved Tricks to Elevate Canned Fish

Chefs say canned (tinned) fish is a premium, versatile ingredient worth using beyond the pantry basics: make a sea-cuterie board with oil-packed sardines, smoked trout and high-quality tuna; fold oil-packed tuna into pasta with garlic and lemon; top toast with chunky tuna and Calabrian chili oil; and assemble simple starters with preserved lemons and fennel to let the fish shine. For the best results, store leftovers submerged in their oil in an airtight container and use within a day or two. The article also notes the value of exploring a range of oily fish and shellfish varieties.