Tinned fish beats fresh on cost, ease and, in many cases, sustainability. It’s an added bonus that a primary-coloured tin of Ortiz sardines (£3.90, The Fish Society) looks very stylish on a kitchen shelf.
“In almost every case, tinned fish is oily fish such as sardines, anchovies, tuna and salmon – high in omega-3s and known for its health benefits,” says Bart van Olphen, chef and author of the Tinned Fish Cookbook. “It’s also very sustainable, provided you choose fish that’s certified by the Marine Stewardship Council (MSC). Tinned sardines, like wine, only get better with time the longer they’re in the tin.”
From a sustainability perspective, the MSC’s Good Fish Guide advises that it’s better to buy tinned Pacific salmon than fresh Atlantic salmon, as stock is so low. Try Rockfish, founded by Devon chef Mitch Tonks, for more adventurous locally-sourced tinned seafood, including Brixham cuttlefish and Lyme Bay Mussels (both £5.95, therockfish.co.uk).
3. Dried lentils and pulses
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This notice was published: 2022-09-29 07:00:54