For some, the realization that canned fish is one of the most delicious, sustainable and practical proteins comes during a trip to Spain or Portugal, where sardines, anchovies, octopus, and more have been packed into tins since the mid-19th century. For me, it was an encounter with an open-faced sandwich: Buttery thick-cut challah piled high with tuna salad and blanketed with melted cheddar, with a half-sour pickle on the side.
Up until that point, fish in a can was reserved in my family’s pantry as either emergency earthquake rations or back up cat food . But once I saw the light, I became obsessed with the canned-fish aisle. I pored over the rows and rows of brightly colored tins at the supermarket. I learned fish could be preserved in different ways, in olive oil or tomato sauce, with salt or lemon, in a never-ending variety of different spices. I would buy them a few at a time, opening them all at once and sampling each on buttered bread, sprinkled generously with salt.
Switched from tuna to mackerel a couple years ago after a friend raved.
Nope my mom used to make Mackerel cakes during lent. 🤮. You could not pay me to even try that again. I love fish, tuna, sushi and just about any seafood.... but no mackerel
What's even more sustainable is less fish and fish alternatives. Are you measuring bycatch, waste, environmental pollutions and human rights violations in the sustainability metric?
Mercury
Love me some fish-in-a-can.
Saltwater turkey?
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