It's the easy, affordable snack that's gone from "eww" to "ooh" as "tinned fish date night" becomes a social media-inspired food trend.
San Francisco chef Ali Hooke posted a TikTok video in August, stepping viewers through the weekly canned seafood meal she makes for herself and her husband, opening tins of mussels, sprats and mackerel pâté and arranging them on a wooden board with sliced tomato, torn figs, chutney and baguette.
The video swam swiftly up the algorithm to more than 680,000 views and has spawned a slew of #tinnedfishtok copycats in Australia.
The hero ingredients are high quality "conservas", the catch-all name for premium tinned seafood from countries including Portugal, Spain, Denmark and Canada. The tins are often decorative and the seafood is arranged carefully within, packed in high quality oil or brine, sometimes with flavourings such as paprika or tomato.
"I was inspired by TikTok," says Sarah Kiryshin, a recipe developer and food marketer in bayside Melbourne. "Sardines were my gateway tinned fish and nowadays we are pretty experimental."
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