At the beginning of the 19th Century, a Frenchman named Nicolas Appert invented the technique of canning. This procedure of heating foods then sealing them in jars and tins makes them storable…and they retain much of their nutrients.
Around the same time, Italians opened anchovy canneries in Spain. They preserved the fish in butter so they could enjoy them anytime.
That was then:
Canned foods were thought of more as a matter of economic survival or a source of basic nutrition for hard-working people like fishermen, students, and the military. Early on, Napoleon’s army used these tinned fish and was reported to be quite happy with their rations.
This is now:
Although canned fish is not something most of us consider on our weekly hunt for groceries, at least not past the normal sardines or canned tuna fish. The mere words FISH. IN. TIN. does not conjure up thoughts of gourmet eats in most people’s minds. But it’s time to change your mind about canned fish.
Conservas are delicious delicacies and are becoming all the rage. As an added bonus, they travel well and take NO time to prepare!
In Spain and Portugal, these tinned kinds of seafood are a culinary staple, often served in fine restaurants with a hunk of good bread, a salad, and a glass of fine wine. Authentic tapas establishments place a bit of marmalade on the fish to contrast the salinity or drape the fish over soft-boiled eggs or roast vegetables. But one thing remains the same – they don’t cook the conservas.
Also, be aware, there’s a huge variety to fit any taste – from tuna in olive oil to octopus in a paprika sauce. Cockles, clams, eels, mussels, squid, cod – you name it, there’s probably conservas made from it!
So why choose canned seafood? Simple. Because the best conserva makers are canning the fish that were caught the day before. You don’t get much fresher than that. That’s the whole idea behind canning, capturing the flavor and freshness at its peak – then preserving it.
If you’ve not yet been made a convert, considering our limited shopping trips and options these days, now might be the time to embrace these preserved seafood products. Packed with omega-3s, vitamins, and minerals, it’s the perfect shelf-stable food to stock up on.
Plus, just in case you are already starting to worry about your sorely stocked pantry and the impact on your seafood eating habit in light of current world events: When COVID-19 hit, the Portuguese government put out a guide entitled “Canned Recipes: Healthy Eating in Times of Isolation using Canned Fish”.
That’s good enough for me to give them a try!
