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Ten Tins to Try, and Why by Doug Trattner
$147.50
Douglas Trattner is a Cleveland-based writer, editor, and author. He is the co-author of seven Michael Symon cookbooks, including “Carnivore,” “5 in 5,” and “Fix it With Food,” all New York Times Best-Sellers. In addition to his longstanding role as dining editor for Cleveland Scene, he is a frequent contributor to Eater and author of “Moon Handbooks: Cleveland.”
- Fangst Danish Freshwater Trout Smoked, with Juniper and Lemon Thyme I’ve been blown away by every tin from Fangst, a Scandinavian company that practices sustainability. The mussels and sprats are a dream. This tin is packed with large fillets of lightly smoked trout. The woodsy flavor is balanced by bright notes of juniper and lemon. Serve these with buttered rye bread like a real Scandinavian.
- Ortiz Ria de Arosa Mussels in Escabeche This was one of my gateway tins. I’ve always loved mussels and this tinned version opened my eyes to some of the quality and variety available. Again, artfully presented and savory as all get out.
- Ekone Oyster Company Habanero Smoked Oysters I love the texture of smoked oysters. They lose a lot of their moisture and get super meaty. I also love really spicy foods and these provide a genuine kick in the pants.
- Güeyu Mar Calamar de Otro Planeta I was blown away when I saw the packaging on these tins so I started reading about the company. Talk about deep dive. Needless to say, I started buying them up to try, price be damned! These are dark and dank, with hints of sea and smoke.
- Güeyu Mar Chargrilled Octopus See above, but apply that sentiment to fat tentacles of octopus. Heaven in a tin.
- Nuri Spiced Small Whole Mackerel in Olive Oil Just a quality tin packed with meaty but tender fish. The spiced sauce adds a lovely, but subtle dimension. If you’ve never tried mackerel, start here.
- Ferrigno La Bonne Mer Sardines in Butter with Persillade (Garlic and Parsley) After seeing the instruction to “fry the sardines in the butter they’re packed in,” well, I was hooked. I enjoyed the whole process, from warming the unopened tins to soften the butter to opening it up, popping the contents in a skillet, and smelling the South of France. These are entree-level sardines.
- Ortiz Bonito del Norte in Olive Oil When you’re looking to step your tuna game from grocery-store cans, Ortiz is the answer. This tuna is so versatile, suitable for salads, pastas or straight out of the tin. It’s packed in olive oil, but it’s not swimming in it.
- Real Conservera Sardines in Olive Oil Sardines might have done more to scuttle the tinned fish trade in the States than any other fish. But if you want to change someone’s perception of the fish — and the category — crack a tin of these. Don’t forget to shower them with Espinaler Sauce.
- Matiz Octopus in Spanish Olive Oil If you love simply prepared octopus at restaurants, then you will enjoy this tin. I just peel back the top, jam in a few toothpicks and put the tin on the cheeseboard for people to snack on. The fish is perfectly textured: toothsome but tender. And unlike many canned pulpos, these are cut into bite-size pieces.
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