This recipe originated with my Mother, and I grew up enjoying them; my children did as well. When I served them to a childhood friend a few years back, unaware that she might have eaten them at our house when she was a child, she remarked that they reminded her of my Mom, too. I guess you could call them true comfort food!
When I was writing my book and needed something super-quick and super-nourishing, this was my ‘survival’ recipe. And, it’s a perfect way to get my non-fish-eating husband to eat fish. He likes his with lots of mustard!
Canning fish can be a way to use lower quality fish. Not so with Raincoast, a Canadian company whose mandate is to put the highest quality fish into a can. Their purity and standards are far above the norm. And they hand filet their wild-caught fresh salmon and tuna, and place it uncooked into the cans with NO water added. The water in the cans came out of the fish, and you should always mash it back in so you do not lose any of the goodness.