Food Services & The Rise of Tinned Fish
Before we continue, it’s important to mention that tinned food doesn’t necessarily mean the disgusting tuna you remember from your youth. Not by any means. The canned food tradition has become a thing in the southern European region, made by artisan producers with the finest quality seafood, preserving it at the peak of freshness.
Take Brookylin’s wine bar Rhodora for example. It’s a beautifully designed, wood-paneled space with a lofty no-food-waste goal. It’s mainly Spanish-inflected canned seafood or conservas are the big draws. The menu includes specialty treats such as petite, golden-hued cockles preserved in brine, and hand-cut morsels of octopus packed with nuggets of garlic in zesty Portuguese olive oil.
Canned Fish Is Healthy
As long as you keep tuna, swordfish, and other rich-in-mercury seafood out of your diet, the majority of tinned fish is great from a health perspective. SMASH is the nifty acronym to help you remember the best fish:
Tinned Fish in Home Kitchens
When there’s nothing except for tinned fish in your kitchen (hopefully, it’s one of the SMASH ones), think of Mediterranean cooking, where these types of proteins feature alongside healthy fats, whole grains, and fresh produce. The best thing? The Mediterranean recipes are known to be simple.
These include toasts with small tinned fish and fresh herbs or just a few atop a simple salad. Anchovies are also great when tossed into a tomato-y pasta dish.
Bottom line is, people suddenly got used to stacking food, and the best option is tinned SMASH fishes. Restaurants are pulling it off, it’s convenient for households, it’s great for health, and most importantly, it’s delicious.