Canned Fish, Delicious

This is a food blog by @kennypistol & @viklovin. Our shared passion is opening up a can of fish and making a simple yet delicious meal. We mostly use common organic ingredients found at your local supermarket. Canned fish has a bad rep and we believe we can change your perception of it with our recipes. Try one and let us know how you like it. var _gaq = _gaq || []; _gaq.push(['_setAccount', 'UA-28283086-1']); _gaq.push(['_trackPageview']); (function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s); })();

[cannedfish]

Sardines in mustard sauce, heirloom tomatoes, and sea salt brown rice crackers.

[cannedfish]

Herring Steak Grilled Cheese On Sourdough Bread

The title may sound complicated but this is a very simple recipe. 5 ingredients, 10 minutes, 2 sandwiches, 1 (if you're greedy) or 2 very happy mouths.

Ingredients:

1 can of herring steaks in soybean oil

4 slices of sourdough bread

7 or 8 sun dried tomatoes in olive oil

Black pepper

Any one or a mix of cheddar, swiss, mozzarella, provolone, or your favorite melty cheese

Directions:

Slice your sun dried tomatoes, divide equally, and place on the bread. Once the sandwich is grilled the olive oil will provide just enough moisture on this slice of bread. Divide the can of fish equally (there are usually 8 steaks) and pile evenly on top, dump the soybean oil or give it to a friend - you wont need it for this recipe. Cover with your choice of cheese(s) and add the pepper on top. Cover the sandwich with the other slice of bread and grill on a sandwich press. Tip: Grill cheese side up so the cheese oozes down and covers the fish and sun dried tomatoes well. If you don't have a sandwich press, don't worry, use a non-stick pan and tiny bit of butter to grill your sandwich. If you don't have a non-stick pan go buy a sandwich press, they're like $15 bucks at Bed Bath & Beyond. Tip: Use that 20% off coupon you get in the mail. Seriously. Grill until golden brown, usually 3-5 minutes. You're done, impress yourself or a friend, or both. Instagram some photos using #cannedfish to show your friends how you're a the gourmet gangster of your kitchen. 

- viklovin

[cannedfish]

Mac&Cheese with Sardines and Anchovies Infused Mushrooms

One of my favorite twists to a regular macaroni and cheese. I know, I know. You see anchovies and think; Yuck! Trust me it is delicious. There is no overbearing fish taste or smell and the dish has a surprisingly delightful smokey flavor to it.

Serves six and is a great way to impress your friends or family for a delicious dinner.

Ingredients:

2 cans of sardines in olive oil

1 can of anchovies in olive oil (salted)

1 box of elbow macaroni

9 baby bella mushrooms

1 lb of cheese (1/3 sharp cheddar, 1/3 smoked gouda, 1/3 mix of bergenost & mozzarella)

2/3 cup of 2% milk

2 tbsp  unsalted butter

Directions:

Add 2 tbsp of sardine olive oil and a pinch of salt to boiling water then add macaroni. While macaroni cooks to al dente (about 7 - 8 minutes), chop up your mushrooms, dice the anchovies to a mush, and break apart the sardines. If you're a ninja then shred all of your cheese into separate piles, if you're not a ninja just drain your macaroni and pour back into the pan you boiled it in. In a small pan add a table spoon of olive oil from the anchovies (discard the rest) and heat. Over a medium flame add the anchovies and stir until they turn into a thick liquid. Add the mushrooms and sauté until brown. While sautéing grab a small sauce pan so you can heat your milk and butter. Finish up your mushrooms. Pre heat your oven to 375. Add the sardines to your macaroni and mix. Butter up your baking pan and spread the macaroni and sardine mixture. Strain your mushrooms and spread them on top of the macaroni. Back to the small sauce pan for your milk and butter.Please do this on a low flame, we need to execute this part correctly. Right before the milk and butter start to foam add the mozzarella little by little. You will see the mixture thickening up slightly, add the smoked gouda in the same manner, then the bergenost (this cheese is very soft and buttery and it melts quickly). Keep stirring and once your cheesy mixture is consistent shut off the flame. Be careful but quickly pour the good stuff all over your mushroom topped macaroni. Try to cover all of it. You have about 30 seconds to execute so use your ninja skills. The cheese thickens quickly! You're nearly done. Spread your shredded sharp cheddar all to an even layer on top of your mac and cheese. Bake in the over for about 25 minutes. Put your oven on hi broil for 5 minutes but keep an eye on your meal. Remove from the oven. The cheddar should be crispy while your other cheese will be soft and stretchy inside. Let stand for 2 -3 minutes before serving. If you reheat it in a microwave the next day your cheddar won't be crispy but the mac and cheese will be equally delicious. I wish you a finger licking meal =]

[cannedfish]

Simple Herring Baguette App

This is probably one of the easiest appetizers you will ever prepare in your life but it will prove to be one of your favorites. Here's what you need:

1 French Baguette (I Chose A Rustic Style)

1 Can Of Herring Filets

A Few Pinches Of Basil, Oregano, Rosemary & Thyme

Olive Oil

1 Fresh Tomato

No exact measurements are needed for this recipe you can use as little or as much as you want of these ingredients. Start off by slicing that baguette diagonally and brushing your slices with your spices and some olive oil, I like to make a mixture of it so I can dip any remaining bread in it. Grill your baguette slices, if you have no grill, a toaster or your range's oven will do just fine. Next just slice up your tomato again no exact instructions, you can slice your tomato thin or thick, this is a really nice, fresh tomato so I went a little thicker as I enjoy a good tomato. Wait for your baguette slices to get those lovely grill marks and remove them from your grill. Once all your ingredients are prepared you can build your appetizer. I plated them alone with the bread first, tomato slice second and lastly the herring filets on top. I drizzled each plate with olive oil and used a pinch of my spices over the top.

This appetizer is perfect before a pasta dish or even just as a light midday snack, I paired it with a nice Zinfandel, nothing fancy, any Zin will do.

I hope you guys enjoyed my recipe, try it out and let me know how it turns out! Remember that most great dishes are very simple and are more about the fresh ingredients and the techniques you use to prepare them! Spend that extra time plating because people love to look at their food as much as they do tasting it! Maybe even more!!

Peace!

[cannedfish]

Hering Brunch Sandwich

Serves two. Great for a weekend brunch.

Ingredients:

1 can of Herring Filets in Eier-Senf-Creme

4 slices of seedless jewish rye bread

5 brown baby bella mushrooms

4 shallots

2 eggs

1 tablespoon unsalted butter

Directions:

Wash mushrooms. Bring water to a boil in a sauce pan, place both eggs inside and lower flame. Boil for 9 minutes. Chop shallots and slice mushrooms. In a small frying pan melt butter over medium heat and add shallots. Sauté 30 - 45 seconds and add mushrooms. Stir gently for 2 - 3 minutes. Shut off flame when shallots become clear and mushrooms have softened and become brown. Peel and slice your eggs while toasting 2 slices of bread. Spread Eir-Senf-Creme sauce on both slices and add one egg to each while toasting the remaining 2 slices. Place 1 herring filet on each slice and add mushrooms on top. Finish off your sandwich by adding remaineder of sauce to the second batch of toast. Enjoy your Herring Brunch Sandwich.

[cannedfish]

Simple Sardine Salad

Serves four as appetizer or two as main course.

Ingredients: 

2 heads of romaine lettuce

4 medium size tomatoes

1/2 a cucumber

1 avocado

1 large lime or 2 small limes

Feta cheese (to your liking) - Use Bulgarian or Greek

2 cans of sardines in olive oil

Directions:

Chop up lettuce, tomatoes, cucumber, and avocado. Place in a bowl. Remove sardines from can and save the olive oil. Dice the sardines into fine pieces and crumble feta. Place on top of chopped veggies and drizzle with olive oil. Squeeze lime all over. Toss salad lightly and enjoy (no need to add salt, the feta will suffice).