Nothin' fishy about this tip

In the snack universe, a frequent challenge is to find items that are both substantial and quick. That is to say, items that are filling and healthy, but involve minimum prep and/or clean-up.

Might seafood present a solution? I should say so.

I'm talking tinned fish here. Nothing hard-to-come-by. Nothing fancy-schmancy.

At our house, we keep seafood — and lots of it — in a certain cupboard. Stockpiled and at our fingertips, the trusty tins do service as stand-alone snacks, as supplements to light lunches or as protein dishes suitable for planning meals around.

At the moment, our cupboard holds:

• salmon – 2 tins
• tuna – 5 tins
• sardines – 7 plain, 3 mustard, 1 tomato sauce
• herring fillets – 17 hot sauce, 6 lemon & pepper

(This is not counting the tin of anchovies in the fridge, or the tin of oysters and the tin of herring that got devoured in the last 24 hours.)

Now, I'll confess that Fred dips into the tins more frequently than I do. But I tuck away my share.

Speaking of share, sometimes we do just that, split a tin of herring or sardines between us. Works out just fine.

The pluses really add up: Incredible versatility. Considerable variety (especially when you factor in the many sauces and flavorings). Inexpensive (especially if you hunt at Walmart or dollar stores). And jammed full of healthful goodness.

Oh, and zero prep, zero clean up. Peel back the pull-tabbed lid, enjoy, then toss — or better yet, recycle — the tin.

Glorious.