A skeptic’s guide to loving tinned fish
I grew up in a seafood-loving household, so I’m no stranger when it comes to indulging in fish, shrimp, crab and anything else that comes fresh out of the sea. I’ve loved (and continue to love) fried fish eggs, spiced shrimp stir-fry and Bangladeshi fish curry coated in coconut sauce, mustard and poppy seeds. But for some reason, I struggled to stomach canned and tinned fish.
That all changed a few months ago, when I visited a Fishwife pop-up in Manhattan shortly after moving to the city. I enjoyed everything bagels paired with smoked salmon cream cheese. I downed a Fishwife Tiny ‘Tini topped with a Gilda made with the brand’s anchovies. I also nibbled on deviled eggs with smoked rainbow trout, butter & anchovy toast and salmon seaweed snacks. By the end of my experience, I had become a lover of tinned fish — the Internet’s favorite chic food.
“Tinned fish is the ultimate hot girl food,” Fishwife founder Caroline Goldfarb told Nylon in a 2021 interview. “There is no food that will make you hotter than tinned fish. Straight up. Do you know a hot girl who doesn’t exist on protein? I don’t.”
I like eating my tinned fish straight from the can alongside cheese, toasted bread, spreads, pickles and fresh fruits. I also love tossing them into salads, pasta and ramen if I want a little bit of protein.
Of course, tinned fish is an acquired taste, so prioritizing good quality fish and embracing variety are key. Here are some tips on how to slowly (but surely!) become a newfound fan of the tinned delicacy.
Yes, bony fish have bones, but they can be a pain to deal with. The last thing you need while enjoying tinned fish is having a thin fish bone lodged inside your throat or getting stuck between your teeth.
“The reason I really like Trader Joe's tinned fish is because everything is boneless,” said Barbara Rich, lead chef-instructor of Culinary Arts at the Institute of Culinary Education’s New York City campus. “I mean, flavor aside, people tend to get a little squidgy when there’s bones in their fish. It’s kind of tough for people to deal with.”
Many tins will state if the fish have bones in them. Sardines, mackerel, and anchovies are common bone-in fish, although boneless options are available too. Tuna and salmon are common boneless options.
Joy Saha is a staff writer at Salon. She writes about food news and trends and their intersection with culture. She holds a BA in journalism from the University of Maryland, College Park.
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