Canned seafood moves beyond tuna sandwiches in pandemic trend that stuck
Sardines swirling in preserved lemons. Mackerel basking in curry sauce. Chargrilled squid bathing in ink. All are culinary delicacies long popular in Europe that are now making their mark on U.S. menus. The country’s canned seafood industry is moving well beyond tuna sandwiches, a pandemic-era trend that began with Americans in lockdown demanding more of their cupboard staples. Tinned fish, as it’s called in Europe, is now a regular offering on menus at wine bars from San Francisco to Houston to New York, where patrons scoop the contents straight out of the can. There are even tinned fish clubs that mimic wine clubs by sending members monthly shipments of various seafood packed in various combinations of spices, oils and sauces. >>click to read<< 09:01
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