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Every year for Christmas, I send my son a Munch-out kit - cheese, meat, pickles ... and some unusual ingredient (pine bud syrup, kelp pickles, boiled apple cider vinegar ...) that I'm sure will take him some research time to figure out how to use.  He decided to get his revenge. For my birthday I have received:

• Nissui Saba Ajitsuke (Mackerel in Soy Sauce Paste)


• Haboromo Saba Kenko Shoyu Aji - a variant of the above


• Sardines in miso 


• Sanma-Kabayaki (broiled sauries)


• Tsubobyaki fumi (conch)


• Fried dace with salted black beans


• Roasted eel with fermented black beans


• Thai sardines in tomato sauce


• Thai baby clams with chilli


• Thai Sriracha tuna

I know I can simply treat them as if they were from Europe but does anyone know how to treat them as if they were from Asia? I don't exactly find an Asian tinned fish cookbook.

I have to look for these, but I have 1-2 japanese language cookbooks devoted to using canned seafood.  Since they are rather new acquisions within a year, I don't have them organized so may take some time to locate.  Using canned seafood for recipes has been  trendy in Japan.  

Some of the easiest and more common use is making takikomi gohan.  Cook rice with various items such as seafood, mushroomsm vegetables with sauce.  Leftovers can be used as rice balls.  There are some recipes here on EYB.  Like this one, but use the canned seafood.  https://www.japanesecooking101.com/takikomi-gohan/

LOL!
I don't have a solid suggestion for you, but I like your son's sense of humor. 

Honestly, if I had those I would probably open up a can and enjoy on crackers for lunch, but then I'm a sardines on crackers for lunch kind of girl. If I felt like sharing with my husband (and he was willing, because he is NOT a sardines on crackers, or any other way, kind of guy), I would stir-fry some mild flavored vegetables that wouldn't detract from the fish flavors, add them to a bed of rice, and top it with the fish and whatever sauce/oil is in the can. Hopefully someone will come along with more inspired ideas for you to use your well-deserved gift. Enjoy! :)

Look for uses in doria, nabe,  and spring rolls. 

Thanks - this gives me some great places to start

I was intrigued by this article by leela Punyaratabandhu about dace with salted black beans. Haven't tried it though but there is some info on how to use it and a recipe.

https://www.tastecooking...-invited-join-cult-dace/

Thank you - useful article