THIS book offers the best of two worlds by combining tinned fish with fresh produce. Tinned fish is very versatile, especially when you’re aware of this rule of thumb: fish in water is best used in cold dishes and fish in oil can be used in both hot and cold dishes. This is because fish in water is drier than fish in oil and heat will further dry the fish. Lean fish, like tuna in water, go well with fatty products like mayonnaise and cheese. However, don’t be restricted by these rules. If you let your imagination run wild, you’ll doubtless create delicious recipes of your own, especially if you use seasonings like lemon, tomato and black and white pepper, which can really lift tinned fish.
THE quality of the oil used with tinned fish can vary wildly. If you’ve got a good product and the oil smells and tastes good, you can use that oil from the tin in your dishes. If not, just drain the oil and use your own.
COCKLES, crab and mussels are well suited for use in both cold and warm dishes. Remember to add them to a dish like a soup or pasta just before serving only to heat through, otherwise the shellfish can overcook and lose their flavour.