Atlanta chef Hector Santiago of La Metro and El Super Pan shares tips and recipes to elevate the humble tin of sardines with next-level accompaniments.

Today, gourmet tinned seafood is inescapable. In my Los Angeles neighborhood, it’s everywhere — not just in markets but by the checkout at the stationery store next door and stacked between candles ...

That 60p tin of sardines sitting in the cupboard ... about here is swapping shepherd’s pie for a simple fish pie, using cheaper smoked mackerel fillets than the traditional ingredients of ...

Freshness is of utmost importance - mackerel, like many oily fish, tend to spoil more quickly than white fish. Check for firm, shiny bodies and clear, bright eyes. Smoked mackerel is also very ...

The first time Katsuhiko Ueda, an “activist to popularize fish-eating,” tried “saba-zushi” (mackerel sushi) was in his college days when he visited a friend’s family home in Kyoto over ...

A Scandinavian-inspired warm salad of fish and potatoes with fresh dill ... Add the olive oil to a roasting tin and place in the oven to heat for 5–10 minutes. Carefully remove the hot tin ...

Heavily spiced dishes need a protein such as mackerel that can stand up to it. Before you make this recipe, ask a fishmonger to butterfly the fish, then serve it grilled with a pickled carrot ...