So tinned fish and other seafood (e.g., tuna, mackerel, herring, sardines, anchovies, mussels, clams, octopus, et al.) is widely available, generally inexpensive, has a decent shelf life, and has been a preparedness staple for as long as I can recall. I figured why not create a recipe exchange thread for such. The only guidelines are:
- Available tinned.
- Nutritionally worthwhile.
- Palatable (though I realize that is quite subjective.)