Canned Fish

Canned fish should not be served out of the can. It is very awkward and uncomfortable to do so: the contents break and crumble – and most of the sauce or oil is not used. It is necessary to place canned fish in a salad bowl or regular bowl before serving. For garnish, slices of fresh cucumbers, tomatoes, scallions, quarters or halves of hard-boiled eggs may be used. Decorating can be done with parsley or lettuce.

Sardines. Take out of the can, put on the plate, cover with slices of lemon or pour on lemon juice, sprinkle with finely chopped parsley.
Sprats. Serve on a plate with slices of lemon, cover the fish with a rim of finely chopped onions.
Fish in tomato sauce. Cut large pieces of fish (sturgeon, etc.) into small pieces, put them on a plate and pour sauce over it. Sprinkle with finely chopped parsley and cover with slices of fresh cucumbers, tomatoes and pitted olives.
Crabs and crawfish tails. Take them out of the can, place in a salad bowl, put slices of fresh cucumbers, tomatoes, peeled apples around. Serve mayonnaise separately.

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