Mention canned fish to Americans and they’re likely to remember Charlie, the tuna with no taste. But in Europe, canned—there it’s the very continental “tinned,” of course—has 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 they’re 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. Caputo’s has a good selection of imported tinned seafood.
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