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Simple recipes with canned fish - what to cook from an affordable can of fish. Canned fish dishes - the best recipes. What can be prepared from canned fish What can be prepared from canned fish

Canned fish is available in every store. This affordable product has always helped out in difficult times. Today, too, you shouldn’t write off canned recipes; try to diversify your menu with their help.

If your culinary notebook only contains salads with canned fish, try these simple recipes with canned fish. You may be surprised, but from a well-known, accessible and inexpensive ingredient you can prepare delicious rich soups, borscht, pies and even real fish cutlets! Forget about the fact that canned fish is harmful! In this form, it is even more useful than salted or improperly frozen. This has been proven.

Hearty canned fish pie in a slow cooker

This beautiful and filling pie is delicious hot or cold. You can take it with you on a picnic or even serve it to guests. The easiest way to bake canned fish pie is in a slow cooker, but you can also use the oven.

The consistency of the dough resembles thick sour cream, so you don’t have to get your hands dirty or knead. It is better to take fish in its own juice or in oil, but you can also use canned fish in tomato sauce.

To prepare you need to buy:

a glass of kefir;
2 eggs;
a jar (or two, if the jar is small or there is not enough fish in it) of saury, mackerel or other fish;
2 cups of flour;
3 tbsp. spoons of vegetable oil or margarine;
1 raw potato;
soda, salt, vinegar.

Using a mixer or whisk, combine a glass of kefir and two eggs.
Gradually add the sifted flour to the kefir mixture, stirring all the time. You need 1.5-2 cups of flour, the exact amount depends on the thickness of the kefir. You need to focus on thickness; the consistency of the mass should resemble pancake dough.
Stir, add three tablespoons of melted margarine or vegetable oil.
Pour in half a teaspoon of baking soda and a slaked teaspoon of vinegar.
Pour about a third of half of the resulting dough into the bottom of the multicooker bowl, greased with vegetable oil or margarine.
Carefully place thin slices of raw potatoes on top, trying to leave empty space around the circumference.
Place fish and finely chopped onions on top of the potatoes. If you wish, you can crumble a boiled egg here.
Fill the filling with the remaining dough and turn on the baking mode.
As a rule, one baking cycle is enough, but you can extend the time a little - check the readiness of the dough with a match. To make the top beautiful, you can sprinkle the top of the pie with cheese 5 minutes before the end of baking, but not a lot, but only lightly, so that you end up with rare specks of cheese.
In the absence of a slow cooker, the same pie can be prepared in the oven! For a large family, it is better to prepare a double portion at once.

Economical fish cakes in five minutes

Very tasty and easy to prepare, canned fish cutlets are prepared in just 5 minutes. You can “make them up” for breakfast, a quick dinner, or prepare them for the road. The cutlets taste even better when cold, and you can even freeze them if desired. For this recipe, it is better to take fish in natural filling or oil.

Open the jar and remove the fish pieces from it, gently mash the contents with a fork.
Add finely chopped onion or green onions to the same bowl. Salt is not necessary, but spices will not be superfluous.
Beat in two fresh chicken eggs and stir.
Add four tablespoons of semolina and pour out the juice or oil from the jar.
Stir well and evaluate the thickness of the mass. If it turns out too liquid, add more semolina. You don’t need to make a very thick mass; it’s enough to get one so that you can spoon the cutlets into the pan without the lumps spreading. But if you want to cook more cutlets, do not skimp on the cereal - in this case, you can knead the cutlets with wet hands.
Fry canned fish cutlets in vegetable oil until golden brown. Serve them with mashed potatoes or fresh vegetables.

If you have boiled potatoes or a boiled egg lying around at home, try including them in the recipe, you’ll get a new dish!

Fragrant fish soup

Be sure to save this canned fish soup recipe if you like. To prepare it you will spend less than half a portion of sushi. Canned food can be anything - in tomato sauce, natural or oil filling. Also, any vegetables can be used for cooking, including those that you use in our recipes.

How to make canned fish soup:

Put water to boil (take no more than two liters for a can of fish), and in the meantime, peel and cut into small cubes 2-3 potatoes, a small carrot, one small onion, chop the bell pepper and herbs.
Place potatoes, carrots and onions in boiling water, add a little salt and throw in a bay leaf.
To add satiety to the soup, it is recommended to add semolina - it cooks quickly and is somewhat reminiscent of fish eggs.
Place the fish in the pan along with the filling. Let it boil and keep the heat on low to maintain a simmer.
As soon as the potatoes are ready, season the canned fish soup with spices, the missing salt and fresh herbs. Turn off the stove, let it brew a little and pour into plates.

It is important that when preparing soup, only one dish and only one burner is used, so it can be cooked on the go, on vacation or at work, if you have a small stove. Find a recipe for raw salmon soup.

Rich borscht with sprat

You can make a very tasty rich borscht from sprat - this dish is especially good to enjoy hot in winter, and in summer it can be eaten straight from the refrigerator.

Fry the onions and carrots in vegetable oil, add a little tomato paste or fresh tomato.
It is better to fry the beets in a separate pan with the addition of a pinch of sugar.
Place diced raw potatoes into boiling water.
Meanwhile, chop the cabbage and place it in a saucepan.
Add a can of beans in tomato or natural filling. You can also boil the beans yourself in advance.
When the vegetables are almost ready, add sprat in tomato sauce and fry them.

Readiness is determined by the readiness of the potatoes - as soon as they become soft, turn off the stove. Finally, season with fresh or dried herbs. It will be even faster to cook borscht from pre-cooked borscht.

Fish roll from a jar

Thin pita bread goes perfectly with the taste of fish - such an appetizer can be prepared not only for a family dinner, but also for a festive feast.

Place one sheet of thin pita bread on the table, grease it with mayonnaise and sprinkle with grated cheese (even melted cheese will do).
Place the second sheet on top and also grease with mayonnaise.
Now place pieces of fish on one third of the pita bread - you don’t need to chop it too much, just divide it into small fragments. Add some dry or fresh herbs.
Sprinkle the rest of the leaf with grated egg and green onions.
Carefully roll the pita bread with canned fish, wrap it in film and leave it in the refrigerator for at least an hour to soak.

The collection of these recipes from canned food includes one, the preparation of which we have already talked about. Also, using canned food, it will not be difficult to prepare a lot of salads, as well as use them as a basis for sandwiches. Don't be afraid to experiment and try new things!

For some reason, canned fish is often perceived as food for hiking or a snack in the country. Meanwhile, canned food is often the opportunity for people living far from the sea to eat sea or ocean fish of normal quality. After all, just try to find fresh fish in our supermarkets, but you often won’t look at frozen fish without tears...
Many manufacturers now produce canned fish directly at the catch site. Modern factory ships that receive catch from trawlers are equipped with the necessary equipment to produce ready-to-eat products. Thus, fish that has not been frozen and processed at the point of origin retains its nutritional value and taste.

Look at the selection of recipes from “Super Chef” and see for yourself that canned fish is an excellent basis for not only everyday dishes, but also holiday ones.
Recipes with canned fish
Canned fish pie

A simple and quick pie for dinner can be prepared either in the oven or in a slow cooker (1 hour in the “Bake” mode).

Ingredients
500 ml sour cream (you can use kefir)
1 can of sardines in their own juice
3 eggs
1 boiled potato
1 onion
6 tbsp. l. flour
0.5 tsp. soda
1 chip salt
Preparation
Beat the eggs with a whisk, add salt and soda. Mix beaten eggs with sour cream. Continuously stirring the mixture, add flour. Stir. The dough should be quite thick, but not sticky. If the dough is too runny, add more flour.
Peel the potatoes and grate them. Finely chop the onion. Pour the liquid out of the canned fish, remove large bones, and mash the pulp with a fork.
Grease a deep pan with sunflower oil. Pour half the dough, top with grated potatoes, then onions, and then fish. Fill with the remaining half of the dough.
Bake for 40 minutes at 180 degrees. Check readiness with a toothpick.
Canned fish cutlets
Delicious and tender cutlets. They're quick to prepare, and you make so many of them!

Ingredients
1 can of sardines or saury
1 stack boiled rice
1–2 boiled potatoes
1 onion
salt, pepper to taste
dill to taste
breadcrumbs
sunflower oil for frying
Preparation
Place the canned fish in a bowl, without draining the liquid, mash with a fork. Grate the potatoes on a fine grater.
Finely chop the onion and fry in a small amount of sunflower oil. Chop the greens.
Mix rice, grated potatoes, fried onions, chopped dill with fish. Add salt and pepper to taste and mix the mixture thoroughly.
With hands dipped in water, form cutlets, roll in breadcrumbs and fry on both sides until golden brown, then cover with a lid and simmer for another 5 minutes until cooked.
Canned fish soup
The soup turns out quite light. You can prepare it from any fish canned in its own juice (saury, sardine, tuna, salmon, pink salmon), with each of them the taste of the dish will sound new.

Ingredients
1 can of canned fish
2.5–3 liters of water
1 large onion
1 large carrot
4 potatoes
3 tbsp. l. sunflower oil
salt, pepper to taste
2 bay leaves
Preparation
Cut the peeled potatoes into cubes and place in a pan of boiling water. Cook for 20 minutes.
Sauté onions and carrots in sunflower oil. Add to the pot with the potatoes and cook over medium heat for 5 minutes.
Lightly crush the canned fish with a fork, without chopping it too much. Add the fish along with the juice from the jar to the soup. Add bay leaves, pepper and salt in moderation. Keep the soup on the fire for another 5 minutes. Serve, garnished with herbs.
Salad with canned fish and fresh vegetables
In contrast to the iconic Mimosa, hearty and generously flavored with mayonnaise, we present a salad with fresh vegetables and a light olive oil dressing.

Ingredients
1 can of canned fish (tuna, saury)
1 tomato
1 fresh cucumber
lettuce leaves
1 green apple
1 bell pepper
2 tbsp. l. olive oil
1 tsp. mustard
1 tsp. lemon juice
salt to taste
Provençal herbs to taste
Preparation
Drain the liquid from the canned food and divide the fish into pieces. Wash the lettuce leaves, dry them, tear them into arbitrary pieces with your hands, and place on a plate.
Cut the cucumber, apple, bell pepper into thin strips. Cut the tomato into slices. Place vegetables and fish on lettuce leaves.
Prepare the dressing by mixing olive oil, lemon juice, mustard, salt and herbs de Provence. Pour the dressing over the salad and toss with salad tongs (if you don't have it, you can use two forks).
Lavash roll with canned fish
Snacks made from pita bread, which are prepared in a hurry, have long been loved by everyone. There is an option for a mind-blowing filling for pita bread made from canned fish: cheap and tasty!

Ingredients
3 sheets of pita bread
3 boiled eggs
4 teeth garlic
1 can of canned fish
greens to taste
200 g hard cheese
200 g mayonnaise
Preparation
Chop the eggs (cut or grate). Also grate the cheese and chop the herbs. Drain the liquid from the canned food and mash the fish with a fork.
Mix mayonnaise with garlic passed through a press, add chopped herbs.
Place a sheet of lavash on a work surface, brush with a third of the mayonnaise, and sprinkle with cheese. Cover the cheese with a second sheet of pita bread, brush it with half of the remaining mayonnaise.
Place canned fish, cover with a third sheet of pita bread. Lubricate its surface with the remaining mayonnaise and sprinkle with eggs. Roll it up tightly and then wrap it in cling film. Place the roll in the refrigerator for at least an hour to soak, then serve, cut into portions.
Now we can confidently say that you can prepare dishes from canned fish no worse than from fresh fish. What dishes do you know using this semi-finished product? We are waiting for recipes in the comments!

Canned fish for some reason they are often perceived as food for hiking or a snack at the dacha. Meanwhile, canned food is often the opportunity for people living far from the sea to eat sea or ocean fish of normal quality. After all, just try to find fresh fish in our supermarkets, but you often won’t look at frozen fish without tears...

Many manufacturers are now making canned fish right at the place of catch. Modern factory ships that receive catch from trawlers are equipped with the necessary equipment to produce ready-to-eat products. Thus, fish that has not been frozen and processed at the point of origin retains its nutritional value and taste.

Check out a selection of recipes from "With taste" and see for yourself that canned fish- an excellent basis for not only everyday dishes, but also holiday ones.

Recipes with canned fish

Canned fish pie

A simple and quick pie for dinner can be prepared either in the oven or in a slow cooker (1 hour in the “Bake” mode).

Ingredients

500 ml sour cream (you can use kefir)
1 can of sardines in their own juice
3 eggs
1 boiled potato
1 onion
6 tbsp. l. flour
0.5 tsp. soda
1 chip salt

Preparation

Beat the eggs with a whisk, add salt and soda. Mix beaten eggs with sour cream. Continuously stirring the mixture, add flour. Stir. The dough should be quite thick, but not sticky. If the dough is too runny, add more flour.
Peel the potatoes and grate them. Finely chop the onion. Pour the liquid out of the canned fish, remove large bones, and mash the pulp with a fork.
Grease a deep pan with sunflower oil. Pour half the dough, top with grated potatoes, then onions, and then fish. Fill with the remaining half of the dough.
Bake for 40 minutes at 180 degrees. Check readiness with a toothpick.

Canned fish cutlets

Delicious and tender cutlets. They're quick to prepare, and you make so many of them!

Ingredients

1 can of sardines or saury
1 stack boiled rice
1–2 boiled potatoes
1 onion
salt, pepper to taste
dill to taste
breadcrumbs
sunflower oil for frying

Preparation

Place the canned fish in a bowl, without draining the liquid, mash with a fork. Grate the potatoes on a fine grater.
Finely chop the onion and fry in a small amount of sunflower oil. Chop the greens.
Mix rice, grated potatoes, fried onions, chopped dill with fish. Add salt and pepper to taste and mix the mixture thoroughly.
With hands dipped in water, form cutlets, roll in breadcrumbs and fry on both sides until golden brown, then cover with a lid and simmer for another 5 minutes until cooked.

Canned fish soup

The soup turns out quite light. You can prepare it from any fish canned in its own juice (saury, sardine, tuna, salmon, pink salmon), with each of them the taste of the dish will sound new.

Ingredients

1 can of canned fish
2.5–3 liters of water
1 large onion
1 large carrot
4 potatoes
3 tbsp. l. sunflower oil
salt, pepper to taste
2 bay leaves

Preparation

Cut the peeled potatoes into cubes and place in a pan of boiling water. Cook for 20 minutes.
Sauté onions and carrots in sunflower oil. Add to the pot with the potatoes and cook over medium heat for 5 minutes.
Lightly crush the canned fish with a fork, without chopping it too much. Add the fish along with the juice from the jar to the soup. Add bay leaves, pepper and salt in moderation. Keep the soup on the fire for another 5 minutes. Serve, garnished with herbs.

Salad with canned fish and fresh vegetables

In contrast to the iconic Mimosa, hearty and generously flavored with mayonnaise, we present a salad with fresh vegetables and a light olive oil dressing.

Ingredients

1 can of canned fish (tuna, saury)
1 tomato
1 fresh cucumber
lettuce leaves
1 green apple
1 bell pepper
2 tbsp. l. olive oil
1 tsp. mustard
1 tsp. lemon juice
salt to taste
Provençal herbs to taste

Preparation

Drain the liquid from the canned food and divide the fish into pieces. Wash the lettuce leaves, dry them, tear them into arbitrary pieces with your hands, and place on a plate.
Cut the cucumber, apple, bell pepper into thin strips. Cut the tomato into slices. Place vegetables and fish on lettuce leaves.
Prepare the dressing by mixing olive oil, lemon juice, mustard, salt and herbs de Provence. Pour the dressing over the salad and toss with salad tongs (if you don't have it, you can use two forks).

Lavash roll with canned fish

Snacks made from pita bread, which are prepared in a hurry, have long been loved by everyone. There is an option for a mind-blowing filling for pita bread made from canned fish: cheap and tasty!

Ingredients

3 sheets of pita bread
3 boiled eggs
4 teeth garlic
1 can of canned fish
greens to taste
200 g hard cheese
200 g mayonnaise

Preparation

Chop the eggs (cut or grate). Also grate the cheese and chop the herbs. Drain the liquid from the canned food and mash the fish with a fork.
Mix mayonnaise with garlic passed through a press, add chopped herbs.
Place a sheet of lavash on a work surface, brush with a third of the mayonnaise, and sprinkle with cheese. Cover the cheese with a second sheet of pita bread, brush it with half of the remaining mayonnaise.
Place canned fish, cover with a third sheet of pita bread. Lubricate its surface with the remaining mayonnaise and sprinkle with eggs. Roll it up tightly and then wrap it in cling film. Place the roll in the refrigerator for at least an hour to soak, then serve, cut into portions.

Now we can confidently say that you can prepare dishes from canned fish no worse than from fresh fish. What dishes do you know using this semi-finished product? We are waiting for recipes in the comments!

Did the manufacturers of canned fish, when releasing ready-to-eat products, think that over time it would be possible to prepare many delicious dishes from this product? Recipes from canned fish save maximum time and money; they make wonderful first courses, wonderful appetizers and salads, amazing casseroles and pies, tender cutlets and pates.

The price of canned fish is quite affordable for every citizen, and the quality is superior to many semi-finished products, since they do not contain soy and other additives harmful to the body.

The most important thing that seduces you about these recipes is their simplicity and speed. You won’t prepare recipes from canned fish every day, but when you don’t have time for an elaborate dinner or sudden dear guests appear on the doorstep, our recipes will come in handy more than ever.

Omelet with sardines and vegetables

Ingredients:
1 can of sardines in oil,
5-6 eggs,
1 sweet pepper,
1 onion,
green onions, salt, pepper, butter - to taste.

Preparation:
Finely chop the onion and fry it in butter for 1-2 minutes, then add the finely diced pepper and fry for another 5-7 minutes. Drain the oil from the can of sardines, mash the fish a little with a fork and add to the vegetables, add finely chopped green onions, stir and heat the resulting mass for 1-2 minutes under the lid. Beat the eggs with salt and pour them into the pan, pepper and cook for 5-7 minutes over low heat, covered, until thickened.

Ingredients:
1 large thin pita bread,
1 can of canned fish (sardine, saury, tuna or pink salmon),
1 processed cheese,
2 boiled eggs,
1 cucumber
1 bunch of dill,
2 tbsp. mayonnaise.

Preparation:
Grate the eggs on a fine grater. Grate the processed cheese using the same grater. Mix eggs with cheese and add chopped garlic and mayonnaise to the resulting mass. Stir until smooth. Spread this mixture onto the pita bread, moving 4-5 cm from the edge. Grate the cucumber on a fine grater and squeeze out excess water. Then spread the cucumber mixture over the layer of eggs and cheese curds with herbs. Mash the canned fish with a fork, without draining the oil, and place them evenly on the cucumber layer. Tuck in the sides of the pita bread, then roll it into a tight roll and wrap it in cling film. It is best to cut the finished roll without removing the film.

Canned fish snack

Ingredients:
1 can of canned fish (sprats or sardines),
250 g round rice,
3 eggs,
75 g breadcrumbs,
75 g flour,
100 g hard cheese,
50 g butter,
1 bunch of green onions,
salt - to taste.

Preparation:
Boil water in a saucepan, salt it and add rice without rinsing. Let the water boil again, then reduce the heat to medium and cook the rice for 10 minutes. Grate the cheese on a coarse grater, place the finished rice in a bowl, add butter, half the grated cheese and 2 eggs, stir until smooth and let cool. Chop the onion. Mash sardines or sprats with a fork, add onion and remaining cheese and mix. Now take a portion of the rice mass the size of a medium-sized egg, mash it into a flat cake, and place 1 tsp in the center. fish filling and form into a ball. Place the flour, beaten egg and breadcrumbs into separate containers. Roll the resulting balls first in flour, then in egg and breadcrumbs and fry in hot oil until golden brown. Place the finished balls on paper towels to absorb excess oil.

Jellied canned fish

Ingredients:
1 can of sardines or sprats,
2 chicken flavored bouillon cubes
1 sachet of gelatin,
1 liter of boiled water,
1 boiled egg,
1 carrot,
greenery.

Preparation:
Carefully place the fish in glass portioned salad bowls, garnish with chopped eggs, carrots, and herbs. Pour water into the pan (reserve ½ cup to dissolve the gelatin), add bouillon cubes, butter and canned juice, bring to a boil and pour in the soaked gelatin. Mix everything thoroughly and pour the prepared broth into salad bowls with fish. Allow the finished dish time to harden.

Snack salad with canned fish “Dandelion”

Ingredients:
1 can of canned fish in oil (saury, sardine, mackerel, herring),
4 boiled eggs,
250 g crackers,
1 onion,
mayonnaise.

Preparation:
You can use store-bought crackers, or you can make them at home. Take a white loaf, cut off the crusts and cut into 1.5 cm cubes. Fry them in a dry frying pan or simply dry the cubes in the oven. Place the salad in layers on a flat dish. First, make a mesh of mayonnaise on the bottom of the plate, place a layer of crackers on top, and again a mesh of mayonnaise on top. Mash the canned fish with a fork along with the butter, add chopped onion to it and lay it out in the next layer, on top of which again make a mesh of mayonnaise. Peel the eggs, separate the whites from the yolks and grate separately. Place the next layer of egg whites and cover with mayonnaise. Decorate the salad with yolks and herbs.

Cod liver salad with rice

Ingredients:
1 can of cod liver,
180 g rice,
4 cherry tomatoes,
200 g onions,
3 boiled eggs,
100 g canned peas,
3 pickled cucumbers,
60 g lettuce,
greens, salt, pepper - to taste.

Preparation:
Cook the washed rice in salted water until tender. Drain in a colander and let cool. Cut the vegetables: onions into rings, cucumbers into slices, lettuce into strips. Finely chop the cod liver, add rice, green peas, vegetables and eggs cut into small pieces. Season the salad with the remaining cod liver oil, salt and pepper, add herbs and mix gently. Place the prepared salad in a heap on a dish and garnish it with lettuce leaves, slices of tomatoes and eggs.

Canned fish soup with vegetables

Ingredients:
1 can of tuna,
a small head of cauliflower,
4-5 cloves of garlic,
1 leek,
1 yellow bell pepper,
green onions, dill,
vegetable oil, salt, pepper.

Preparation:
Disassemble the cauliflower into small florets, place in salted water and cook for 5-7 minutes, then place in a heated frying pan. Add a little vegetable oil, finely chopped garlic and fry for 10 minutes. Then place the contents of the frying pan into boiling water, and in the same oil lightly fry the leeks cut into rings and finely chopped green onions and also place in the pan. Cut the sweet pepper into small cubes, add to the broth, add salt and pepper to taste and let the fish soup simmer over low heat for 10-15 minutes, then add the canned food, turn off the stove and let the finished dish brew under a closed lid. Before serving, add chopped dill to the soup.

Rassolnik with canned fish

Ingredients:
1 can of canned fish with added oil (saury, salmon, chum salmon or others),
2 liters of water,
1 carrot,
1 onion,
2 tbsp. chopped celery or parsley root
2 potatoes,
2 tbsp. rice,
2 pickled cucumbers,
herbs, vegetable oil, salt, pepper, bay leaf - to taste.

Preparation:
Cut the pickled cucumbers into slices or strips, place in a deep frying pan, pour in ½ cup. water, bring to a boil and simmer for 10-12 minutes. Chop the onion and carrots and fry in oil along with celery or parsley root. Remove large bones from canned fish, save the liquid from the can, and cut the fish into small pieces or separate with a fork. Place diced potatoes and washed rice into boiling water and cook for 10-12 minutes. Then add stewed cucumbers, fried vegetables and cook for 5-7 minutes. After this, put the canned fish into the pan along with the liquid from the can, add bay leaf, chopped herbs, salt and cook for another 5-7 minutes. When serving, add sour cream and, if desired, a thin slice of lemon to the plate with pickle sauce.

Cabbage soup from canned fish

Ingredients (for a 3L pan):
2 cans of mackerel in oil,
300 g cabbage,
2 carrots,
2 onions,
7-8 potato tubers,
4 tbsp. tomato paste,
greens, bay leaf, vegetable oil, salt - to taste.

Preparation:
Chop the cabbage, grate the carrots, finely chop the onion and fry everything for 20 minutes in vegetable oil. Pour water into a saucepan, bring to a boil and place in it the prepared fry, canned fish and diced potatoes. Add tomato paste, bay leaf, salt to taste and cook until the potatoes are ready for 15-20 minutes. Serve fish soup at the table, garnish with herbs and add 1 tbsp to each serving. sour cream.

Ingredients:
1 can of canned fish in oil,
1 onion,
1 carrot,
2 pickled cucumbers,
30 g olives and black olives,
vegetable oil, salt, black and red ground pepper - to taste.

Preparation:
Chop the onions and carrots into thin strips and fry in vegetable oil until soft. Also chop the cucumbers into strips and simmer in a small amount of water until soft, then add onions and carrots, tomato paste and simmer over low heat for another 3-5 minutes. Then dilute with boiling water to the desired thickness of the soup (1-1.5 l), bring to a boil, add salt and pepper to taste and cook for 2-3 minutes. Cut the canned fish into small pieces, remove the bones and put them in the soup, add the olives cut into slices and cook for another 2-3 minutes. Before serving, you can add lemon juice, chopped dill or parsley to the hodgepodge.

Canned fish casserole

Ingredients:
2 cans of canned fish in tomato sauce,
500 g pasta,
4 tbsp. grated cheese
2 tbsp. melted butter,
greens - to taste.

Preparation:
Boil the pasta in salted water until tender, drain in a colander and rinse with hot water. Remove all bones from the fish, thinly slice the fish fillet and mix with tomato sauce. Grease a baking dish with oil and place pasta in the first layer, canned food in the second, and pasta again in the third. Sprinkle with grated cheese, place in a preheated oven and bake until golden brown.

Pie with canned fish

Ingredients:
500 g puff pastry dough,
2 cans of saury or sardines in oil,
5 potatoes,
2-3 eggs,
100 g hard cheese,
salt, herbs - to taste.

Preparation:
Cut the peeled potatoes into thin slices and cook in salted boiling water for 3-5 minutes. Then drain the water and cool the potatoes. Transfer the fish from the jar to a deep plate and mash with a fork. Now prepare the filling for the pie. To do this, beat the eggs with a pinch of salt, add finely grated cheese to them and mix. Thaw the puff pastry at room temperature, roll it out a little with a rolling pin and place it in a greased baking dish, forming sides. Place canned fish evenly on the dough, place potato mugs on top in the form of scales. Pour the prepared egg-cheese filling over the pie and sprinkle with fresh herbs. Fold the sides of the dough towards the center, place the pie in an oven preheated to 180ºC and bake for 40 minutes until golden brown.

Fish “cake” on waffle cakes

Ingredients:
2 cans of canned fish in oil,
100 g mayonnaise,
1 bunch of parsley and dill.
For the cheese cream:
200 g grated cheese,
2 cloves of garlic,
100 g mayonnaise.
For decoration:
parsley,
radish,
cranberries.

Preparation:
Wash and dry the greens, leave a few sprigs of parsley whole, finely chop the rest of the greens. Drain the oil from the canned food, place the fish on a plate and remove the bones. Mash the fillet with a fork, add a little herbs, mayonnaise and mix. Set aside some of the cheese for decoration, and add garlic squeezed through a press and mayonnaise to the rest of the cheese and mix. Place the waffle cake on a flat dish, evenly distribute some of the fish filling over it, cover with the second cake, press lightly and brush with cheese cream. Then repeat the layers. Sprinkle with the remaining grated cheese, garnish with herbs, circles and “flowers” of radish and parsley sprigs.

Pizza with canned fish

Ingredients:
300 g flour,
15 g yeast,
100 ml water,
50 g margarine,
1 egg,
3-4 tomatoes,
50 g cheese,
1 can of canned fish,
1 clove of garlic,
basil, salt - to taste.

Preparation:
Mix flour with yeast, add a little water, salt, knead the dough and put it in a warm place for 1 hour. After this, beat the egg into it, add margarine and knead well. Sprinkle a little flour on the table and roll out the dough with a rolling pin to a thickness of 7-8 mm. Form a small edge along the edge. Scald the tomatoes with boiling water, carefully remove the skin and cut into slices. Mash the fish thoroughly with a fork, then mix with chopped tomatoes, garlic and basil until smooth. Place the resulting filling on the dough. Grate the cheese and sprinkle it on the pizza. Place the pizza on a greased baking sheet, place in the oven and bake at 180-200ºC for 20-25 minutes.

And that’s not all canned fish recipes! Look for interesting recipes on the pages of our website and surprise your family and friends!

Larisa Shuftaykina

For some reason, canned fish is often perceived as food for hiking or a snack in the country. Meanwhile, canned food is often the opportunity for people living far from the sea to eat sea or ocean fish of normal quality.
After all, just try to find fresh fish in our supermarkets, but you often won’t look at frozen fish without tears...
Many manufacturers now produce canned fish directly at the catch site. Modern factory ships that receive catch from trawlers are equipped with the necessary equipment to produce ready-to-eat products. Thus, fish that has not been frozen and processed at the point of origin retains its nutritional value and taste.
Look at the selection of recipes and see for yourself that canned fish is an excellent basis for not only everyday dishes, but also holiday ones.

Canned fish pie

A simple and quick pie for dinner can be prepared either in the oven or in a slow cooker (1 hour in the “Bake” mode).

Ingredients
500 ml sour cream (you can use kefir)
1 can of sardines in their own juice
3 eggs
1 boiled potato
1 onion
6 tbsp. l. flour
0.5 tsp. soda
1 chip salt
Beat the eggs with a whisk, add salt and soda. Mix beaten eggs with sour cream. Continuously stirring the mixture, add flour. Stir. The dough should be quite thick, but not sticky. If the dough is too liquid, add more flour. Peel the potatoes and grate them. Finely chop the onion. Pour the liquid out of the canned fish, remove large bones, mash the pulp with a fork. Grease a deep dish with sunflower oil. Pour half the dough, top with grated potatoes, then onions, and then fish. Fill with the remaining half of the dough. Bake for 40 minutes at 180 degrees. Check readiness with a toothpick.

Canned fish cutlets

Delicious and tender cutlets. They're quick to prepare, and you make so many of them!

Ingredients
1 can of sardines or saury
1 stack boiled rice
1–2 boiled potatoes
1 onion
salt, pepper to taste
dill to taste
breadcrumbs
sunflower oil for frying
Place the canned fish in a bowl, without draining the liquid, mash with a fork. Grate the potatoes on a fine grater. Finely chop the onion, fry in a small amount of sunflower oil. Chop the greens. Mix rice, grated potatoes, fried onions, chopped dill with the fish. Add salt and pepper to taste and mix the mixture thoroughly. Form cutlets with hands moistened in water, roll in breadcrumbs and fry on both sides until golden brown, then cover with a lid and simmer for another 5 minutes until cooked.

Canned fish soup

The soup turns out quite light. You can prepare it from any fish canned in its own juice (saury, sardine, tuna, salmon, pink salmon), with each of them the taste of the dish will sound new.

Ingredients
1 can of canned fish
2.5–3 liters of water
1 large onion
1 large carrot
4 potatoes
3 tbsp. l. sunflower oil
salt, pepper to taste
2 bay leaves
Cut the peeled potatoes into cubes and place in a pan of boiling water. Cook for 20 minutes. Sauté onions and carrots in sunflower oil. Add to the pan with potatoes, cook at moderate boil for 5 minutes. Lightly crush the canned fish with a fork, without chopping too much. Add the fish along with the juice from the jar to the soup. Add bay leaves, pepper and salt in moderation. Keep the soup on the fire for another 5 minutes. Serve, garnished with herbs.

Salad with canned fish and fresh vegetables

In contrast to the iconic Mimosa, hearty and generously flavored with mayonnaise, we present a salad with fresh vegetables and a light olive oil dressing.

Ingredients
1 can of canned fish (tuna, saury)
1 tomato
1 fresh cucumber lettuce leaves
1 green apple
1 bell pepper
2 tbsp. l. olive oil
1 tsp. mustard
1 tsp. lemon juice
salt to taste
Provençal herbs to taste
Drain the liquid from the canned food and divide the fish into pieces. Wash the lettuce leaves, dry them, tear them into arbitrary pieces with your hands, place them on a dish. Cut the cucumber, apple, and bell pepper into thin strips. Cut the tomato into slices. Place vegetables and fish on lettuce leaves. Prepare dressing by mixing olive oil, lemon juice, mustard, salt and herbes de Provence. Pour the dressing over the salad and toss with salad tongs (if you don't have it, you can use two forks).

Lavash roll with canned fish

Snacks made from pita bread, which are prepared in a hurry, have long been loved by everyone. There is an option for a mind-blowing filling for pita bread made from canned fish: cheap and tasty!

Ingredients
3 sheets of pita bread
3 boiled eggs
4 teeth garlic
1 can of canned fish
greens to taste
200 g hard cheese
200 g mayonnaise
Chop the eggs (cut or grate). Also grate the cheese and chop the herbs. Drain the liquid from the canned food and mash the fish with a fork. Mix mayonnaise with garlic passed through a press, add chopped herbs. Place a sheet of pita bread on a work surface, brush with a third of the mayonnaise, sprinkle with cheese. Cover the cheese with a second sheet of pita bread, brush it with half of the remaining mayonnaise. Place canned fish, cover with a third sheet of pita bread. Lubricate its surface with the remaining mayonnaise and sprinkle with eggs. Roll it up tightly and then wrap it in cling film. Place the roll in the refrigerator for soaking for at least an hour, then serve, cut into portions. Now we can confidently say that you can prepare dishes from canned fish no worse than from fresh fish.