Mention canned fish to Americans and theyβre likely to remember Charlie, the tuna with no taste. But in Europe, cannedβthere itβs the very continental βtinned,β of courseβhas long been a delicacy and Americans are starting to catch on. Pun unintended. At super-uber hip Post Office Place, order the imported sardines and theyβre presented still in the can. Er, tin (below). A big difference between American-canned and, say, Portuguese-tinned fish is that we cook the fish in the can; they cook the fish, then they can it. It makes a huge difference in flavor. Caputoβs has a good selection of imported tinned seafood.
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