- Thread starter
- #41
The Future of Tinned Fish Is Now, in a Restaurant Near You ;-)
- Thread starter The Count of Merkur Cristo
- Start date
I want to open a restaurant and serve all premade prepackaged food. What a great concept. Just me and a can opener in the kitchen.
tinned fish is one of those things if you just don't look the first time it's great and grows on you. Some can't handle that first hurdle
CzechCzar
Use the Fat, Luke!
I would hope the description on that can is fully accurate.
No way I can Finnish that can.
- Thread starter
- #47
Lobster in a tin...awesome! 
Story by Amberly Mckee - MSN - 21 Feb 24
"There's no doubt lobster is popular in America; each year, it generates more than $1.5 billion in revenue. Still, issues with price and ease of access make it difficult to come by. In many ways, canned lobster will be able to eliminate
these problems.
Priced at $38.99 for a pack of three, Scout offers canned Atlantic Canadian lobster with meat from the claw and knuckle. To preserve the meat, each 3.2-ounce can is packed with olive oil and lemon. Beyond lobster, Scout also sells canned tuna, salmon, mussels,
and trout".
Read More: Tinned Lobster
"Life is like a [tin of fish] and we are all looking for the key". Alan Bennett
Story by Amberly Mckee - MSN - 21 Feb 24
"There's no doubt lobster is popular in America; each year, it generates more than $1.5 billion in revenue. Still, issues with price and ease of access make it difficult to come by. In many ways, canned lobster will be able to eliminate
these problems.
Priced at $38.99 for a pack of three, Scout offers canned Atlantic Canadian lobster with meat from the claw and knuckle. To preserve the meat, each 3.2-ounce can is packed with olive oil and lemon. Beyond lobster, Scout also sells canned tuna, salmon, mussels,
and trout".
Read More: Tinned Lobster
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I hope they had rollmops; they go good with beer. And, of course, herring in sour cream. My father's family came from Lithuania, so of course we all love herring.
Except once. Mom had bought some herring in sour cream from a little mom and pop for a family gathering, and for a change, nobody ate more than one or two pieces. We finally figured out that the owners of the grocery were Chinese, and had used blue cheese dressing by mistake.
- Thread starter
- #49
If You Love Tinned Fish, Try Tinned Octopus!By Kendra Vaculin - bon appetit - 24 March -24
"Not to be the guy who discovered a band way before you did (“Oh, you love tinned fish? Name three of their songs!”), but to all the canned tuna and smoked trout heads out there, I must insist you broaden your shelf-stable seafood horizons.
While it is not a crime to stick to the classics, there is a wide world of fishy delight available to you in the preserved foods aisle, if you dare to look beyond your tried-and-true.
Maybe you’re ready to jump off the deep end and add mussels, cockles, or snails to your cart. Or maybe you need a gateway can to help unlock your more adventurous side. In either case, pick up a tin of octopus.
I consider olive oil-packed octopus a treat. It’s the can I peel open when I want something that feels a little more special than my average seafood-studded fare. Octopus is slightly more expensive than other tinned fish products, but it shines in a way flake-able fish cannot, particularly in dishes that display its meaty texture and mild flavor.
As with other tinned fish, octopus is fully cooked right out of the can, but I like to pat my pieces dry and sear them in a hot pan to build a little char on the tentacles and add some smoky flavor. This is why my preferred brand of tinned octopus is Matiz, which includes larger pieces that readily show off a good crispy bit".
One of my favorite ways to use tinned octopus is in a pantry pasta, combining it with a few other ingredients that I always have around in case of emergency: capers, wine, butter, garlic. I crisp up the pieces, set them aside, and then build a silky sauce from those aforementioned staples in the same pan.
Once thickened and glossy, I toss in long noodles, the burnished octopus, a ton of parsley, and a squeeze of lemon for freshness. The result is reminiscent of linguine and clams—but without all the effort or shells to dig through—a weeknight-friendly dinner packed with brightness and just enough seafood salinity.
Weekend Octopus Pasta
Crisped tinned octopus, briny capers, and a lot of white wine.
It won’t teleport you to Lisbon, but it will certainly boost your cred in the conservas community, which, bite for bite, might be
just as cool".
Read More: Tinned Octopus
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I’ve never had tinned octopus, or even knew it existed. I will have to look for it. I like dishes with octopus but have only had them when dining out.View attachment 1819329If You Love Tinned Fish, Try Tinned Octopus!
By Kendra Vaculin - bon appetit - 24 March -24
"Not to be the guy who discovered a band way before you did (“Oh, you love tinned fish? Name three of their songs!”), but to all the canned tuna and smoked trout heads out there, I must insist you broaden your shelf-stable seafood horizons.
While it is not a crime to stick to the classics, there is a wide world of fishy delight available to you in the preserved foods aisle, if you dare to look beyond your tried-and-true. Maybe you’re ready to jump off the deep end and add mussels, cockles, or snails to your cart. Or maybe you need a gateway can to help unlock your more adventurous side. In either case, pick up a tin of octopus.
I consider olive oil-packed octopus a treat. It’s the can I peel open when I want something that feels a little more special than my average seafood-studded fare. Octopus is slightly more expensive than other tinned fish products, but it shines in a way flake-able fish cannot, particularly in dishes that display its meaty texture and mild flavor.
As with other tinned fish, octopus is fully cooked right out of the can, but I like to pat my pieces dry and sear them in a hot pan to build a little char on the tentacles and add some smoky flavor. This is why my preferred brand of tinned octopus is Matiz, which includes larger pieces that readily show off a good crispy bit".
One of my favorite ways to use tinned octopus is in a pantry pasta, combining it with a few other ingredients that I always have around in case of emergency: capers, wine, butter, garlic. I crisp up the pieces, set them aside, and then build a silky sauce from those aforementioned staples in the same pan.
Once thickened and glossy, I toss in long noodles, the burnished octopus, a ton of parsley, and a squeeze of lemon for freshness. The result is reminiscent of linguine and clams—but without all the effort or shells to dig through—a weeknight-friendly dinner packed with brightness and just enough seafood salinity.
Weekend Octopus Pasta
Crisped tinned octopus, briny capers, and a lot of white wine.
It won’t teleport you to Lisbon, but it will certainly boost your cred in the conservas community, which, bite for bite, might be
just as cool".
Read More: Tinned Octopus
View attachment 1819331 "Octopus: a love story [in a tin]". Author Unknown
- Thread starter
- #51
...Matiz Gallego Pulpo Octopus w/Olive
Found some white Tuna today
Saw the bougie brand The Fishwife on Shark Tank and got their sampler. Damn good!
My wife and I enjoyed traveling to Reykjavik a few years ago and sampling many different versions of pickled herring. It seemed each restaurant or hotel lobby presented a unique pickling brine. The hákarl was a different story - basically a sponge soaked in ammonia.
People also ask
What does hákarl taste like?
Soft, white hákarl from the shark's body has a cheese-like texture, while reddish meat from the belly is chewier. Those who sample it describe the flavor in far-ranging terms, from fishy and mild to strong like blue cheese. Most agree that the lingering aftertaste can be described only as urine. <<<<<<<
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