Make some soup with it.
Oysters, mussels, cockles, and trout, of course.
These are unobjectionable assertions of fact.
HIgh-end mussels and low-end mackerel and oysters come under consideration.
Having them on good crusty bread with something piquant and some aromatics is great, but there's other stuff you can do that doesn't take too much work.
I bought and enjoyed some fantastic tins this weekend, and I'd recommend trying them out.
This is a newsletter about tinned seafood; in its inaugural issue, Bela-Olhão Lightly Smoked Sardines in Olive Oil are reviewed.