Collect oil from canned fish and reuse it

The aromatic oil from canned fish such. I do not dispose of tuna, anchovies or sardines, but collect it in a glass and then use it for cooking whenever it fits.

as frying fat for fresh fish and shellfish
over spaghetti or other pasta dishes
Paella, pizza roasted bread cubes
just everywhere where z. B. also fish fund is needed

The individual varieties (tuna oil or chili / lemon oil of sardines) I do not separate, but give them all together in a screw jar. This great tip I got a long time ago from the user xldeluxe_reloaded and found him just great.

The oil I keep in the fridge, it is stable for many months. If you like, you can also filter it before filling, I do not think that's necessary.