Fresh fish is delish. But when it comes to convenience, you can't beat canned. In fact, there are a bunch of reasons why canned tuna and salmon are often the smart choice over fresh.
1. Canned is cheaper.
2. It's pre-cooked and often easier to work with.
3. Canned stays fresh longer.
4. It's more likely to be wild-caught than farm-raised. Look on the label to be sure.
5. Canned may contain less mercury. That's because the fish are typically smaller and have absorbed less of the metal.
6. When packed in olive oil, canned fish offers additional omega-3s. Brain food!
7. Canned and fresh have essentially the same nutritional values. You're not giving up nutrients by opting for the can.
Let's get right to some of our favorite recipes.
"The mustard and horseradish gave this just the right amount of kick without being too spicy." -- Kristen B.
"About as good as tuna casserole can get. Not as easy as my mom's old soup-based recipe but well worth the extra steps." -- Obot77
"Fresh and lemon-y, the zest makes this salad sing." -- BGCITYKAT
"Great recipe and virtually zero prep-work/time! I don't think you can make a tuna sandwich faster." -- D.C. Flint
"When I want something quick and easy for a weeknight meal, I reach for this. The taste and texture is really closer to a veal sauce than one made with fish." -- Chef John
"A light, healthy tapa that goes best with crisp white wines and crunchy bread.Great for experimenting with different vegetables, spices, and vinegars." -- La Cocina de Redondita
"A delicious version of the classic tuna noodle casserole." -- cheftini
"A quick and easy salmon salad, full of flavor. Enjoy as a side or spread over baguette slices topped with fresh cucumber." -- NomNomNomz
"I am in love with this recipe. So easy, quick, and great for a weeknight fancy meal." -- arsesta
"I adjusted a favorite tuna salad recipe to make this spicy salmon version." -- glypnirsgirl
"Sweetened with apples and raisins, this is a very healthy lunch salad." -- seajillian