How to Serve Tinned Seafood
Tinned seafood can be preserved in a variety of different ingredients, which will affect how you want to serve it—so here are some general tips. Olive Oil–Packed: For most of this category, such as salmon, tuna, sardines, etc., you can simply open up the tin and let people enjoy it, because the oil will taste good, too. Water-packed tins are also fine, but just know that they won’t have quite as much flavor as oil-packed, so you will have to work harder to add flavor (a little bit of acid, Dijon mustard, olive oil, and fresh herbs will do the trick most times—this also works for oil-packed ones, if you want to brighten them up). Pickled Brines: These are used for tinned mussels, clams, squid, and some other seafood. Drain the liquid, then drizzle with olive oil, lemon juice, and herbs. Seasoned: Tinned seafood that comes in spiced olive oil, tomato sauce, or other seasonings, is easy to serve right out of the tin, but it never hurts to top with some herbs or feta, if you like. Excerpted with permission from Boards and Spreads. Copyright © 2022 by Yasmin Fahr. Photographs copyright © 2022 by Julia Gartland. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House. Set aside for 15 minutes, stirring occasionally. Serve immediately, or cover and refrigerate for up to 4 days. Using a slotted spoon, carefully lower the eggs into the pot. Adjust the heat to maintain a gentle boil and cook the eggs for 6 1/2 to 8 minutes, depending on your preference, then run them under very cold water for about 30 seconds, or until cool enough to handle. Peel and halve each egg. Sprinkle with salt and pepper, if desired.
