CHEAP, nutritional and ever so versatile, tinned fish is having a moment.
The hashtag #tinnedfish has racked up 120million views on TikTok as the star ingredient for easy budget meals.
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Jeremy Gibson, from Princes Group, says: “It’s hard to get more convenient than a can. It lasts safely for years without refrigeration.”
Here are three recipes from the fish firm to try . . .
RED SALMON FISHCAKES: Make 500g mashed potato and hard-boil two eggs.
Melt 20g butter and fry six chopped spring onions until soft. Add to the potato with the zest of one lemon, a handful of chopped fresh parsley, the eggs and a drained 200g tin red salmon (£3.70 from Tesco).
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Mix and mould the ingredients into eight cakes. Coat each in flour, dip into a beaten egg and cover in breadcrumbs.
Chill before frying for a few minutes on each side.
TUNA PASTA BAKE: Boil 200g pasta and preheat oven to 190C.
Chop one small red onion, one courgette and one red pepper and fry for around five minutes. Stir in ten halved cherry tomatoes with 500g tomato pasta sauce (47p from Aldi), plus two teaspoons of dried Italian herbs.
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Add the cooked pasta into a baking dish with the sauce and stir in 300g drained tuna chunks in spring water — £3.99 for a four-pack from Morrisons. Sprinkle 100g mozzarella cheese on top and bake for 25 minutes.
SALMON RISOTTO: Make up a litre of vegetable stock. In a deep saucepan, fry a small onion, stir in a clove of crushed garlic and 100g risotto rice. Add a glug of white wine and stir for two minutes.
Add stock, a ladleful at a time, and keep stirring until absorbed.
Mix in 50g petits pois and a tablespoon each of Parmesan and butter.
Turn off the heat, add a tin of drained salmon chunks and allow to warm before serving.
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