How can I make this canned fish a little more softer. Because I'm generally too lazy to cook I don't cook the fish - I just eat them out of the can. I had some pinki salmon that was wonderfully soft, and when I douse it in olive oil it becomes ever more tastier. I would love to know if I can do the same with the costco canned albacore in some form because I have a decent supply of it. I was thinking of just tossing it in boiled water for a good 15 minutes and then opening the can, but I decided to check with ATOT incase that would make it even more tough (kind of like over cooking a steak).
ATOT, what say ye?
ATOT, what say ye?