Canned fish hasn’t been all that popular —until now. Even if we shouldn’t have to experience a pandemic to rediscover canned foods that are easy to store, satisfying, sustainable – and the perfect addition to any salad.
Take canned sardines or anchovies, for example. There are tons of recipes that allow them to shine on their own, but you can also use them as a topping on simple crostini, using your leftover bread. You can add a demi-sel French butter if you want to add that extra step of finesse. All that’s missing is a glass of wine for your next Zoom happy hour!
As with any food item, not all canned fish is created equal. It’s important to find high-quality products; one of the best sources is Italy. Whether you’re in the market for tarantella tuna, ventresca tuna, fillets of Sicilian red tuna or anchovies preserved in sea salt from the legendary town of Cetara (in Calabria), the Italian food importer Gustiamo offers an excellent selection of fish. They explain further – with helpful tips on storage and use – on their online shop’s website: “The best anchovies are caught between March and July, when their flesh is most plump. Once opened, store your jar in the refrigerator. To use, rinse them under running water, and pull off both the tail and the thin spine that runs along the back.” Another top-notch importer, Trigu Italia, which sells Sardinian delicacies like bottarga and carasau bread, also has an excellent source for red tuna from the island of Sant’Antioco, where the fillets are cut traditionally – by hand.
Spaghetti all'Acciugata
Any high-quality variety of canned fish will allow you to make different recipes – all without even touching your stove. A simple salad of lemons, sardines, and arugula will also strengthen your immune system – since sardines are an excellent source of vitamin D. Not to mention that the even tastier Italian-style caesar salad is just begging for one of those little fillets, which will add an umami flavor without overshadowing the freshness of the other ingredients. Or you could always pretend you’re on the Sicilian island of Pantelleria and make a pantesca, adding your favorite canned tuna to the mix. And another classic from Cinque Terre – the famous Spaghetti all’acciugata – will help you clean out your pantry and cook the perfect lunch. Need one more reason not to fear anchovies? They’re the key ingredient in some of the most easy-to-make appetizers—like this butter, which is flavored with anchovy fillets and orange. Simplicity at its finest.
Pantesca salad