For many, eating more sustainably excludes tinned food, but this is not the case, especially when it comes to seafood. More on that can be found below, but another benefit of preserving seafood, such as clams, mackerel, mussels, sardines, and anchovies is good news for the ocean as chowing down smaller fish relieves the pressure on larger and more threatened species.

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:

• Sardines
• Mackerel
• Anchovies
• Salmon
• Herring

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.

Do you know, how to make a side dish the center piece of your dinner table? Ask Feges BBQ, the Houston-based community BBQ joint, is gaining increasing popularity and acclaim over its new approach to barbeque. Combining traditional and contemporary, they have created a unique fusion in the preparation and flavors of their BBQ dishes. And locals are going gaga over their Korean braised kale. As the Texas Monthly puts on, these spicy Korean greens might be the best BBQ side dish in entire Texas. But you don’t have to fly all the way to Texas to try it! Just follow this easy recipe, and you can serve the dish fresh from your kitchen for your next BBQ party!

Ingredients (For 6 servings):

• Kale, 1 bag, about 1 pound. Cut and de-stem the kale. • Roasted red bell peppers, 1 can, about 12 ounces. Drain the peppers and cut them into thin slices. • Garlic cloves, 2. Finely chop the cloves. • Medium-sized shallots, 3. Slice thinly. • Canola oil, 1 tablespoon • Salt, as per taste • Crushed red-pepper flakes, 1½ teaspoons • Water, 3 cups • Spicy Korean barbecue sauce, ½ cup

Method:

• Heat oil in a large braising pan over medium-high heat. Add the sliced bell peppers and caramelize for 3 to 4 minutes.

• When there is no more liquid left in the pan, reduce heat to medium. Add chopped shallots, garlic, salt, and crushed red pepper flakes. Sauté for about 1 minute, until it becomes fragrant.

• Then start adding kale, water, and barbecue sauce in batches. The kale should begin to wilt. Gradually add all the kale, water, and barbecue sauce. If you prefer more heat, you can increase the amount of sauce to as much as 1 cup.

• Cover the pan with a lid, while reducing the heat to medium-low. Simmer for 20 minutes or until the kale is tender. Serve hot.