From Tin To Table – Canned Fish Grows Up

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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Mary Brown Malouf
Mary Brown Malouf is the Executive Editor of Salt Lake magazine and Utah's expert on local food and dining. She does not, however, know how to make a decent cup of coffee.

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