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, celebrity chef José Andrés said in a recent James Beard Foundation interview that his favorite Spanish ingredient is canned seafood.
“In America people associate cans with low quality, but it’s the opposite in Spain,” said Andrés, owner of a collection of restaurants called ThinkFoodGroup based in Washington, D.C. “We produce some of the best seafood in the world on the Cantabrian coast, and a lot of it winds up preserved in cans. Razor clams, tiny sweet cockles, mussels in escabèche — so good, and all from cans.”
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