Chefs find quality tinned fish can lower food costs, add buzz to menus

Chefs find quality tinned fish can lower food costs, add buzz to menus

Many Americans still think of canned seafood as a weekday sandwich stuffer fit solely for low-budget brown baggers. But professional chefs increasingly are hooking high-end customers by featuring tinned fish on their menus.

Click here for more photos of tinned fish menu items.

Chefs sing its praises for quality, ease of use, almost infinite shelf life and promotion of sustainable seafood stocks.

For instance,

Register to view the full article

Register to view this article

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish