Easy meals to make canned fish recipes for boating. Each recipe serves 4.
Boaters have long relied on canned food for quick, easy meals. Canned fish and seafood (called conservas in Spanish) are increasing in popularity as chefs and gourmets seek out delicious, imported jarred and tinned fish and shellfish preserved at the moment of peak flavor. To our delight, a greater variety of these delicious fish and shellfish products are stocking our grocery store shelves. Some of the best high-quality brands include: Cento, Matiz, Patagonia, Fishwife, Drifters, Jose Gourmet, Scout, Minnow, Bar Harbor, and Wild Planet. Below are some great ways to use canned seafood and canned fish recipes for boating adventures this summer.
Conservas Appetizer Board
2-4 cans tinned seafood
Assorted crackers, thick potato chips, or toasted sliced baguette
½ cup each olives and/or pickles
1 cup sliced cucumbers
½ cup each capers and chopped onion
4 oz. each soft and hard cheese (e.g., cream cheese, goat cheese, Parmesan, Swiss)
Condiments such as mustard, horseradish, mayonnaise, sour cream, chili crisp
1-2 lemons, quartered
Open cans of tinned seafood, drain, and lay on a platter (in the tin). Arrange crackers, veggies, cheese, and remaining ingredients around the canned seafood. Pour glasses of wine or sangria and encourage guests to enjoy!
Garlicky White Bean Salad with Seafood
2 Tbsp. oil
½ tsp. salt
2 garlic cloves, minced
2 cups cooked white beans, drained
2 tsp. lemon zest
Pinch of dried dill
4-5 cups salad greens (e.g., arugula, spinach, romaine), chopped
Two 4-ounce cans of trout, salmon, tuna, sardines or mackerel, octopus or calamari, drained
½ cup onion, very thin sliced
¼ tsp. pepper
In a small skillet over medium-high heat, warm oil, salt, and garlic for 2-3 minutes. Toss garlic oil with beans, lemon zest, and dill. Divide greens among four plates. Place a half cup of beans on each plate of lettuce, then top with fish, onions, and pepper.*
*This bean salad is equally good warm or cold.
Clam Flatbread Pizza
Two 8- to 10-inch pizza crusts, lavash, or flatbreads (round or square)
1 Tbsp. oil
4 slices cooked bacon, chopped (or use 1/3 cup bacon bits)
2 Tbsp. garlic, minced
Two 4 oz. cans of clams, mussels, or cockles,
well-drained
½ cup pecorino or Parmesan cheese, grated
1 tsp. dried basil
Preheat the oven or grill to 400 degrees Fahrenheit. Place flatbreads on baking sheets or pizza stones. Add oil to the skillet with chopped bacon, garlic, and clams. Cook over low heat for 1-2 minutes. Spread clam mixture onto the crusts, then sprinkle with cheese and basil. Bake or grill for 4-6 minutes or until pizza dough edges are crusty and browned. Cut and serve.
Spaghetti with Anchovies, Chilli, and Garlic
6 Tbsp. oil
1 red chilli, deseeded and finely chopped (or a couple pinches of red chilli flakes)
16 anchovy fillets in oil
4 cloves garlic, sliced
16 oz. cooked spaghetti (or linguine or tagliatelle)
In small pan, add oil and bring to medium heat. Add chilli and anchovies, cooking for 2 minutes, crushing the fish gently so it “melts” into the oil. Add the garlic, cook for 30-60 seconds, and remove from the heat. Toss pasta well with anchovy/chilli oil. Serve hot.**
**If you wish, add assorted seafood (octopus, calamari, baby shrimp, tuna) to this pasta sauce.
-by Lori Ross
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