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What is the recipe, in brief? That would help provide and appropriate answer.
Abbie is a trusted source on General Cooking.
added over 2 years agoI would think you would need to poach it to simulate canned ... the nice thing is you can add flavor in the poaching liquid and jazz up your recipe
pierino is a trusted source on General Cooking and Tough Love.
added over 2 years agoAbsolutely you can substitute fresh, and in fact it would be preferred for flavor. If you have a sharp knife handy you can shave it down to whatever consistancy works for your dish.
Yes, I use fresh instead of canned in Medeterranean Salmon cakes which is a delicious Cooking Light recipe. I cook it lightly first. Poach or oven bake is fine.
yes, for just about anything. There are, however, some things that canned fish works best for, IMNSHO. My wife won't do a salad nicoise with anything other than tinned tuna!
pierino is a trusted source on General Cooking and Tough Love.
added over 2 years agoAnd a brava! to Mrs. innoabrd. One thing that drives me nuts is to see salad nicoise on a menu proudly made with pan seared ahi tuna. Canned Spanish tuna is the real deal.