Tinned fish is having a moment. Once upon a time, products like canned anchovies were an unsexy culinary afterthought—but not anymore.
The selection of fish in tins available in the United States is growing, whether it’s imported from places like Spain and Portugal or from new U.S. brands such as Fishwife. Beyond anchovies and sardines, you now also find tinned trout, mackerel, albacore, mussels, razor clams, scallops and more packed in oil.
The tinned fish trend may seem a little out there at first, but you might want to consider giving it a try. Tinned fish is often very healthy and high in iron and protein. The highest quality, oil-packed tins are usually made from fish that was literally caught that day. You can think of it as a time capsule of the freshest fish available!
Is Tinned Fish the New Charcuterie?
On TikTok, San Francisco chef Ali Hooke has taken the tinned fish trend a step further with her weekly Tinned Fish Date Night videos. Every week, Hooke displays a gorgeous board of different tinned fish paired with bread, cheeses, fruits and sauces. It’s a wonderful idea not just for casual date nights at home, but also for entertaining with a larger group.
@alihooke Friday Night #datenight this time ft. pairings #chefsoftiktok #datenightideas #easydinnerrecipes #tinnedfish #sardines #tinnedfish ♬ original sound – Ali
How to Make a Tinned Fish Board
Just like charcuterie boards, butter boards or burrata boards, there are really no hard and fast rules for tinned fish boards.
For her date night tinned fish boards, Hooke usually fills her board with the following:
- Two or three tins of fish
- Bread or crackers
- Pickled vegetables
- Sweet jam
- Hot sauce
- Fresh fruit and vegetables
- Cheese
Once it’s all laid out on the board, it’s time to experiment. Mix and match and layer different combinations on the bread or crackers and see what works for you.
Hooke has developed a loyal following of tinned fish enthusiasts, many of whom had never eaten the stuff before. It might seem like something you never thought you’d try, but as with other food trends, keep an open mind—this might be your next entertaining go-to!
Cold Finger Foods Perfect for Your Next Party
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Antipasto Platter
We entertain often, and antipasto is one of our favorite crowd-pleasing finger foods. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois
Marinated Cheese
This special appetizer always makes it to our neighborhood parties and is the first to disappear at the buffet table. It's attractive, delicious—and easy! —Laurie Casper, Coraopolis, Pennsylvania
Savory Cucumber Sandwiches
Cucumber sandwiches are a classic finger food! Italian salad dressing is an easy way to add zip to this simple spread. You can also use it as a dip with crackers and veggies or a sandwich filling. —Carol Henderson, Chagrin Falls, Ohio
Cranberry Endive Appetizers
You can pack a lot of flavor into an elegant appetizer just by using the right combination of ingredients. I created this blue cheese filling for a holiday gathering and everyone loved it. —Margee Berry, White Salmon, Washington
Caprese Salad Kabobs
Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
Brie Appetizers with Bacon-Plum Jam
Among my friends I'm known as the pork master, because I love to cook just about every cut there is. These appetizers combine soft, mild Brie cheese with a sweet-sour bacon jam that has a touch of Sriracha sauce. —Rick Pascocello, New York, New York
Savory Stuffed Cherry Peppers
Our family's holiday dinners include a giant antipasto, and my mom's anchovy stuffed peppers are always the star dish. There isn't a holiday that we don't make them in her honor. Serve these finger foods cold with a nice loaf of Italian bread and a glass of wine. —Donna Scarano, East Hanover, New Jersey
Chicken Salad in Baskets
When I first made these cute little cups, they were a big hit. Now my husband often asks me to fix these finger foods for meetings and parties. —Gwendolyn Fae Trapp, Strongsville, Ohio
Pancetta, Pear & Pecan Puffs
I was recently at a wedding reception where the menu was all small bites. Here’s my rendition of the pear pastries they served. They're the perfect combo of savory and sweet. —Arlene Erlbach, Morton Grove, Illinois These pretty puffs are perfect for a special occasion! Discover more with our bridal shower food ideas and anniversary food ideas.
Marinated Sausage Kabobs
These flavorful and colorful appetizers are so fun they'll be the talk of the party. And they're so easy: Simply assemble the day before and forget about them! —Joanne Boone, Danville, Ohio
Shrimp Cocktail
During the '60s, shrimp cocktail was one of the most popular finger foods around. And it is still a crowd favorite. It's the one appetizer that I serve for every special occasion as well as for munchie meals. —Peggy Allen, Pasadena, California Need help with this one? Our Test Kitchen shows you how to clean shrimp.
Smoked Salmon New Potatoes
Give twice-baked potatoes a rest this year and try these stuffed spuds. Smoked salmon and cream cheese blended with lemon juice and dill are simply piped into small red potatoes. Leftovers are even good with eggs for breakfast. —Taste of Home Test Kitchen
Watermelon Cups
This lovely appetizer is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs. —Taste of Home Test Kitchen
Olive-Stuffed Celery
My grandmother taught both me and my mom this vintage appetizer recipe for stuffed celery. We always serve this finger food at Christmas and Thanksgiving. The stuffing is so yummy that even if you don't normally care for the ingredients on their own, you'll love the end result. —Stacy Powell, Santa Fe, Texas
Best Deviled Eggs
Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia Do you know someone who's celebrating a milestone? These eggs are one of our favorite retirement party food ideas.
Zesty Marinated Shrimp
These easy shrimp look impressive on a buffet table and taste even better! The zesty sauce has a wonderful spicy citrus flavor. I especially like this recipe because I can prepare it ahead of time. —Mary Jane Guest, Alamosa, Colorado
Smashed Olives
My best friend and I came up with this finger food recipe to bring back the wonderful tastes of Spain with us. When you are finished with the olives, use the flavored olive oil for a chicken or shrimp marinade. —Tiffani Warner, Fort Leavenworth, Kansas
Ham Pickle Pinwheels
My mom introduced me to this ham pickle pinwheels appetizer a number of years ago, and I've been making them for parties ever since. They are easy to make and are always well received by guests. —Gloria Jarrett, Loveland, Ohio
Cranberry-Fig Goat Cheese Crostini
The blend of flavors in the crostini makes an absolutely scrumptious appetizer. —Barbara Estabrook, Rhinelander, Wisconsin
Mini Cheese Balls
These mini cheese balls are the perfect quick appetizer for any party. Roll in toasted sesame seeds, fresh rosemary and/or paprika to add even more flavor to these finger foods. —J. Spivey, Ennice, North Carolina
Zippy Party Roll-Ups
A guaranteed crowd pleaser, these zesty appetizers are an amazing way to pep up a party! This finger food recipe won a blue ribbon at the county fair, and even though I always double it, I never seem to make enough. —Dana Gonzalez del Valle, Battle Ground, Washington
Fruit and Cheese Kabobs
We came up with this fresh and fruity summer snack idea. It's easy to make ahead and carry to the ballpark, beach or playground, and the cinnamon-spiced yogurt dip adds a fun touch kids love. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Asparagus Bruschetta
For a light bite, Elaine Sweet created these pretty appetizers. “I really like asparagus, so I’m always trying it in different things,” says the Dallas, Texas reader. "This is a delicious twist on traditional bruschetta."
Shrimp Tartlets
Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. —Gina Hutchison, Smithville, Missouri
Chicken Salad Caprese
This unique, flavorful salad and bread combo will get rave reviews—guaranteed. —Frances Pietsch, Flower Mound, Texas
Crunchy Vegetable Dip
I love to try new recipes, and this one was a big hit with my family. It's great as an appetizer or for a light lunch. —Dottie Miller, Jonesborough, Tennessee
Greek Veggie Tartlets
The mixture in this recipe was originally a salad I made after a trip to Greece. When my husband suggested I serve it in phyllo cups, it became my most-requested appetizer!—Radelle Knappenberger, Oviedo, Florida
Quick Tortilla Pinwheels
Prepare these easy, cheesy finger foods several days in advance if desired. Serve with your choice of mild or hot salsa or picante sauce. —Barbara Keith, Faucett, Missouri
Garbanzo-Stuffed Mini Peppers
Mini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California
Asparagus with Fresh Basil Sauce
Add flair to your appetizer platter with this easy asparagus starter. The dip also doubles as a flavorful sandwich spread. —Janie Colle, Hutchinson, Kansas
Shrimp Salad Appetizers
This refreshing hors d'oeuvre has gained a big following since a friend shared her family recipe with me. My son says it best: The celery and shrimp are so good together. —Solie Kimble, Kanata, Ontario
Mini BLT Appetizers
Five simple ingredients are all you need to wow friends and family with a tasty appetizer. I love to make these as much as I love to share them. —Nick Berg, Milwaukee, Wisconsin
Cucumber Canapes
I always get requests for the recipe for these canapes whenever I serve them. They're delicate finger sandwiches with a creamy herb spread and festive red and green garnishes. —Nadine Whittaker, South Plymouth, Massachusetts
Antipasto Kabobs
My husband and I met at a cooking class. We have loved creating menus and entertaining ever since. These make-ahead antipasto skewers are always a hit. —Denise Hazen, Cincinnati, Ohio
Shrimp & Cucumber Rounds
I always make these appetizers for our get-togethers. They're easy to prepare and a snappy addition to any party. —Kelly Alaniz, Eureka, California
Black Forest Ham Roll-Ups
We love to entertain at home and the office. Ham and cheese rolled in tortillas make a quick and easy appetizer that's easy to transport. —Susan Zugehoer, Hebron, Kentucky
Pomegranate Pistachio Crostini
Pomegranate seeds intrigue me, so I sliced French bread, smeared it with cream cheese, and added seeds, pistachios and chocolate. —Elisabeth Larsen, Pleasant Grove, Utah
Spicy Crab Salad Tapas
I served these at a party and everyone went wild! These delicious finger foods have a crispy flaky outside filled with creamy sweet crab that has a little kick. I used scalloped-edge cookie cutters to cut my pastry, but you can use a small biscuit cutter. —Vanessa Mason, Summerdale, Alabama
Cucumber-Stuffed Cherry Tomatoes
Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. —Christi Martin, Elko, Nevada
Marinated Mozzarella
I always come home with an empty container when I bring this dish to a party. It can be made ahead to free up time later. I serve it with pretty frilled toothpicks for a festive look. —Peggy Cairo, Kenosha, Wisconsin
Cheese/Grape Appetizers
These small bites are well worth the time they take. Serve them as part of an antipasto platter or as a cheese course alongside your favorite wine. —Eleanor Grofvert, Kalamazoo, Michigan
Crab Phyllo Cups
I always like a dot of chili sauce on top of these easy snacks. If you're out of crab, try them with water-packed tuna. —Johnna Johnson, Scottsdale, Arizona
Pickled Pepperoncini Deviled Eggs
It's hard to resist these adorable deviled trees on our buffet table. The avocado filling has pepperoncini and cilantro for extra zip. —Carmell Childs, Clawson, Utah
Dill Vegetable Dip
A friend gave me this zesty dip recipe many years ago, and now I serve it at our annual holiday open house. To make it mobile, spoon a serving of the dip in the bottom of a small cup, then garnish with fresh veggies. —Karen Gardiner, Eutaw, AlabamaThe post Tinned Fish Boards Are the Newest Trend—Here’s How to Make One appeared first on Taste of Home.
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