9 tips for excellent use of canned fish and seafood

We leave you with 9 tips for a correct and efficient use of canned fish and seafood as well as for a preparation worthy of a gourmet restaurant:

The 9 tips

1. Never throw away the liquid from the preserves: you can keep it for stir-fry, for a salad, a pizza, etc.
2. The simpler the ingredient, the better it goes with it. A delicious bread, pickles, olives, parsley, raw onion.
3. Another very healthy option is to prepare a dish with sardines, natural tomatoes, olive oil and a wholemeal toast.
4. We can mix the preserves with butter and eat them with bread or fresh radishes.
5. A very good combination is sardines or mackerel with avocado and ground chili. Or with chopped onion, parsley and hard-boiled egg.
6. They are also excellent with cold rice, aioli or mayonnaise, lemon, chopped celery, grated carrot and lemon.
7. They can be eaten with pasta, adding them over a good sauce based on natural crushed tomatoes. Or also, pasta with sardines, capers and pepper.
8. They go well with almost any salad, such as the classic niçoise: some anchovies on top of the traditional potato salad.
9. If you happen to have something left over, remove it from the tin and keep it in an airtight container in the fridge.

Source: lanacion.com