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6 Types of Canned Fish You Should Try

Canned seafood is far more than just tuna. From yellowtail to wild sockeye salmon, check out these delicious varieties from our stores.

There’s so much more to canned fish than just a standard tuna fish recipe. Think: sardines in salads, salmon cakes and more. Canned seafood’s shelf life means you can keep it stocked in your pantry and pull it out whenever you need to assemble something quickly. Keeping plenty of canned seafood on hand can be a lifesaver if you’re not into that whole meal prep thing.

But not all canned seafood is the same! There’s a difference between tuna in water and tuna in oil, just like there’s a difference between the tuna we sell and other tuna out there. For instance, every can of tuna on our shelves is sustainably sourced and traceable. Here’s what you need to know about canned fish, as well as some ideas to get you started in the kitchen.

Chunk Light Tuna in Water and Albacore Wild Tuna in Water

This is probably the tuna you know. Use chunk light tuna in water or albacore in water for lighter recipes. This tuna has the versatility to make a kid-friendly tuna salad with almonds and raisins* (swap out the tongol tuna in the recipe), but it can also make a sophisticated tuna salad with lemony mayonnaise, diced green apple, minced shallot and thinly sliced basil. Try 365 by Whole Foods Market Chunk Light Tuna in Water (5 oz) or 365 by Whole Foods Market Albacore Wild Tuna in Water (5 oz). *Recipe calls for a 6-ounce can.

Albacore Wild Tuna in Extra Virgin Olive Oil

Call this marinated seafood. Tuna packed in extra-virgin olive oil will be richer than tuna packed in water. No need to drain away the oil unless you’d like to. It’s perfect for a quick version of a tuna niçoise salad with roasted potatoes, green beans, grape tomatoes, niçoise olives (available at our Olive Bar) and lightly dressed arugula. Or toss the tuna and its oil with drained garbanzo beans, cannellini beans, diced red onion, olives, capers and fresh lemon juice for a flavorful bean salad. Drain or don’t drain in this simple recipe for a Tuna Tabouli* (adjust added oil to taste if choosing not to drain tuna). Try 365 by Whole Foods Market Albacore Wild Tuna in Extra Virgin Olive Oil (5 oz). *Recipe calls for a 7-ounce can.

Yellowtail

This mild fish pairs perfectly with creamy avocado and a sprinkle of sea salt. That makes it a perfect way to kick up your avocado toast. Try WildPlanet Wild Yellowtail (4.4 oz).

Wild Sockeye Salmon

Meet canned sockeye salmon. With its deep flavor, sockeye salmon would be a great addition to a spinach salad with roasted fennel, parsley and a drizzle of balsamic vinaigrette. Or toss canned sockeye salmon with cooked penne pasta, pesto and halved cherry tomatoes for a unique pasta salad. Change up your routine tuna salad with a honey mustard salmon salad.* Try 365 by Whole Foods Market Wild Red Sockeye Salmon (7.5 oz) *Recipe calls for 6-ounce can.

Alaskan Wild Pink Salmon

Pink salmon has a milder flavor and will taste delicious in a batch of scrambled eggs with dill, capers and goat cheese. A large can of pink salmon lends itself perfectly to these Chesapeake Spiced Salmon Cakes. Try 365 by Whole Foods Market Alaskan Wild Pink Salmon (14.75 oz).

Sardines in Extra Virgin Olive Oil (4.25 oz)

Branch out from tuna and salmon with canned sardines. Sardines can be skinless, boneless and marinated —or some combination of the above —but they’re ready to eat, which means you don’t have to do much other than enjoy them. Add them to a simple spaghetti, pine nuts and parsley recipe.* Or make a fresh Greek salad composed of tomatoes, cucumbers, kalamata olives, feta, red onion and oregano, and add chopped sardines. Sardines are also a great topper for simple crostini made with a spread of melted butter, pesto or Dijon mustard. Try Wild Planet Wild Sardines Skinless & Boneless Fillets in Extra Virgin Olive Oil (4.25 oz). *Recipe calls for two 3.75-ounce packages, so you’ll have some extra sardines on hand.

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