Tinned fish is often fresher than 'fresh' fish as it is frozen, cooked and canned within 2 days whereas 'fresh' fish can be up to 14 days old when sold. Tuna is the only tinned fish which loses it's omega-3 on the canning process.
5 ways to serve fish:
Stir-fry thin strips of carrots, red pepper and brocolli with noodles, topped with grilled or baked trout fillet.
Use leftover mash potato to make fishcakes with cooked or tinned salmon and egg to bind.
Flake cooked mackerel into a potato and green bean salad with an orange vinaigrette dressing (oil, orange juice, white vinegar 3-1 parts).
Make tinned sardines into pate by blitzing in a blender with fromage frais, lemon zest and a little horseradish sauce. Serve with crusty bread or hot toast.
Tinned pilchards or mackerel on toast topped with slices of tomato.
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