Tin to table: 6 Tips for Cooking with Canned Seafood, According to an Expert

By Marie-Antoinette Issa.

The Sydney Fish Markets are home to some of the freshest seafood in Australia. However, ironically they’re also an excellent resource for those interested in experimenting with their tinned counterparts. Here, Sally Webb, Manager of the Sydney Seafood School shakes off the stigma of pulling your protein from your pantry and shares her top six tips for cooking with canned seafood. 

While tuna was originally developed as cat food, it’s now a pantry essential worldwide. Tinned tuna is convenient, nutritious and ideal for quick meals. For a twist on the classic Niçoise salad, swap fresh steaks for the tinned type - "as it has the ideal texture for a traditional Niçoise,” Sally says. 

A cousin to tuna, bonito also makes a fantastic salad topping. Sally suggests substituting tuna with bonito in a bright salad with citrus and herbs.

 

Alternatively, for the ultimate comfort food, you can’t beat a classic tuna melt. "A tuna melt is quick and easy and the cheese balances the briny fish flavour beautifully,” Sally notes. 

Her advice: always buy Australian when possible to ensure freshness and sustainability.

Craving mussels without the work of steaming and de-shelling? Look no further than tinned options. Preserved at their freshest, these aquatic mollusks are ideal for effortless cooking. Sally recommends those from Little Tin Co. Specifically, its smoky Port Lincoln variety. 

For an easy and delicious appetiser, Sally suggests "piling mussels onto toasted sourdough with a layer of baba ganoush for a flavour-packed snack.”

For a heartier twist, try beer-battered mussel tacos. "Beer batter adds a delightful crunch that complements the mussels,” Sally notes, recommending The Little Tin Co’s smoky-flavoured offering to create a unique dish that’s sure to have everyone taco-ing about your cooking skills! 

Sardines, one of the first species to be canned, continue to shine for their rich, bold flavour. "Sardines have a strong profile,” says Sally. "So, try a baked sardine dish topped with garlic, sage and a sprinkle of Parmesan for an intense, savoury meal.

 

For a lighter, lunch-friendly option, whip up Mediterranean pitas stuffed with sardines, olives, tomatoes and feta. "These are a great way to enjoy sardines without overpowering your colleagues,” Sally says. The result is a light, flavourful and office-friendly meal that’s sure to become a lunchbox staple.

Canned crab is a fabulous solution for those intimidated by the mess of cracking open a fresh crab. Sally suggests using tinned crab for a Sunday brunch special like crab fritters. 

"Crab is delicious in fritters or added to scrambled eggs for a delicate, sea-sweet flavour.” Crab fritters are both elegant and simple, perfect for impressing guests with minimal effort.

For a lighter option, toss the crab into a fresh salad with an avocado and citrus dressing. "The sweetness of the crab balances well with creamy avocado and bright citrus,” Sally explains, creating a refreshing dish that’s perfect for warm-weather dining.

Australian salmon, wild-caught and canned close to home, is one of the easiest ways to experiment with canned seafood. Unlike Atlantic salmon, Australian salmon has a firmer texture and a bolder flavour - making it perfect in a pasta dish tossed with cherry tomatoes and fresh herbs.

 

For a more unique take, Sally also recommends adding salmon to scrambled eggs. "It adds an unexpected richness to scrambled eggs, making it an excellent brunch dish,” she shares. With the salmon’s punchy flavour, these scrambled eggs are bound to impress.

Kingfish in a can? Yes, indeed - with gourmet brands like Little Tin Co offering decadent versions with a smoky flavour ideal for an elegant snack or starter. Sally suggests spreading this rich pâté on hot buttered toast. "It’s a fantastic option for a work-from-home treat, or a dinner party appetiser,” she says.

If you’re looking to get creative, try incorporating canned kingfish into a pasta sauce or mixing it with creme fraiche as a dip. "It adds a subtle sweetness, so balance it with fresh herbs or citrus to bring out the fish’s natural flavour,” says Sally, which truly makes this the king of the (canned) seafood.