Spain and Portugal have a huge tradition of tinned goods, and the quality is so high. Right now in my kitchen I have 2 tins of mussels in escabeche, 1 tin of bonito del norte, 1 tin of sardines in olive oil and 1 tin of sea urchin caviar. The sea urchin one is super expensive and we use it in my region of Spain to make very luxurious scrambled eggs. Anyway, I love summer nights: a glass of cold wine or beer, Bonilla potato chips, two or three different tins of fish, and some olives, with a fresh loaf of rustic bread. No cooking, just enjoying the food and the warm nights ❤
It was to support their maritime trade and navy. Ironically they’re cutting that industry of tuna especially in lieu of the popularity of sushi and sashimi. They can sell tuna for a much higher price for sushi than they can sell as tinned not to mention none of the overhead costs of tinning
Russian here and we use canned fish in various way. There's an open sandwich that is reserved for holidays or celebrations. Paste mix of shredded cheese, mayo and dill wirh minced or pressed garlic. Put in on rye bread and then put canned smoked sprats on top. Delicious❤
Love seeing more shelf stable ingredients! Unlike fresh alternatives, canned goods can be more easily ordered online making them more accessible to rural and overseas viewers. Great work, Beryl! Also the tuna and peaches reminds me of an old traditional diner dish of tuna salad served on a thick slice of tomato.
People don’t go to Belgium to eat dinner. People go to Belgium to eat chocolate. I come from a family of world travelers. Nothing in this episode has changed my mind.
@@kelnhide because you think canned peaches is “adventuresome”? I am buying a house in Village Ghana and will move there when I retire in June. It is a seven hour rough ride from any big city. Everyone who doesn’t agree with your opinion isn’t wrong or bad. Belgium is developing a food reputation similar to England’s old food reputation. I did not make it up.
@@nicolechafetz3904 not agreeing with someone's opinion isn't wrong or bad, but it's quite childish and immature to resort to stupid stereotypes. Sure, try to make yourself out to be more open minded individual by calling your family 'world travellers' but worldly people don't regurgitate stereotypes. It's a shame because every country, including Belgium and the UK have wonderful traditional foods, using ingredients that are local to them. We really need to stop this idea that countries have inherently 'bad' or 'amazing' food - every country has food not everyone is going to like. 'Adventurous' people don't dismiss a food just due to preconceived notions. Adventurous people try everything once, say they liked it/didn't like it and move on.
My theory regarding "peche au thon" is that at the beginning it was a word play. As peche in french has 2 meanings : peach and fishing. So peche au thon might mean "peach with tuna" and "tuna fishing " . And someone had the idea of trying peach and tuna for fun. And they liked it !
The play on words was my thought exacly ! The first time I was introduced to pêche au thon, it was at a wedding , written on the menu. I thought it would be fun to have to "fish" our tuna and I was very eager to try it, whatever it was. I was very surprised to see that pêche was canned peach! I didn’t like it but my husband did. I think I would like it better with fresh peach, it would be less sweet.
Have you ever tried any of the other varieties of canned fish with black beans that you can get at some Chinese grocery stores? I've had carp, and one other type of fish I can't remember, besides the dace. I miss those, but I can't eat msg without getting a screaming migraine.
Here, in Spain, canned seafoods are so common that it didn't cross my mind that they weren't elsewhere! Of course, as with any ingredient, it makes sense, but that's why I love this channel: it broadens my knowledge and horizons about food. Tuna, sardines, mackerel, anchovies, cockles and clams are the most common, I think, but I've seen squid and octopus as well. Enjoy your canned fish, Beryl!
holaaa i think it's in some regions of the us because canned sardines was something i ate often as an american. but yes spain has the best canned seafood, i miss them when i lived over there!!
During midsummer in Sweden we celebrate with pickled herring (from a can), boiled potatoes, sour cream and chopped chives. Canned food and food in tubes are a big part of the regular swedish cousine. It might sound odd, but there's so many great, tasty and convinient things to eat in this way.
Canned food is really good. A lot of it has more nutrients too as the canning process can keep and sometimes enhance. It's sad how some people are still so snobbish about canned food. Love how Sweden celebrates midsummer ☺️
I love pickled herring and go to Ikea to get it. For a long time, it was not available. Do you combine all those ingredients, or are the potatoes served with sour cream on top and the pickled herring on the side?
good luck with her doing suringström the right way xD based on where she lives city or rural village it might be a crime to open that can :D but yeah i would atleast try suringström with potatoes, onion, sour cream and tunnbröd atleast once...
A swedish 70's and 80's hit was canned mackerel in tomato sauce mashed up with some creme fraiche or mayo, seasoned with salt, pepper and oregano. Put the mashed ingredients on a buttered toast and a couple slices of onion, top with grated cheese and gratinate in oven until golden. You can also mix chopped onion and the grated cheese in to the "mash". I still make these some times.
Was going to come on here to describe the tinned mackerel in tomato sauce on toast with mayo and cucumber slices. I haven't tried with onion or cheese or cooking it - just cold as a normal open faced sandwich.
I am SO glad you tried anchovies in pasta! You've been eating anchovies in many ways, including Asian fish sauce and Caesar dressing. It's quite addictive once you get used to it. Bravo for facing your fears and keeping an open mind.
In Norway our most common tinned fish is Mackerel in tomato sauce. When eating it, it's as a spread on sliced bread (usually whole wheat, not toasted). Sometimes buttered bread, then the mackerel or mackerel with mayo. Some top the whole thing with a few slices of cucumber or another vegetable.
I'm not Italian, but passing along this tip from having watched Italians' cooking channels: To keep the spaghetti from being dry and sticky, if there's not enough sauce, add pasta cooking water when mixing everything together (before topping with the breadcrumbs).
Yes! I'm Italian and I can confirm we do that all the time, it keeps the pasta nice and creamy. Usually I cook the pasta for 2 fewer minutes than what it says on the package and then I finish cooking with the sauce and some cooking water in the saucepan.
Hey Beryl! I’m from Kenya and canned fish is definitely part of the food storm here. My family makes it using canned tuna. We make a tomato based sauce with onion, oil, garlic and tomato paste and tomatoes and add the tuna at the last step. Similar to the last italian dish, we serve it with boiled spaghetti and top it off with chopped fresh purple onion and a squeeze of lemon! Man watching you eat the last dish made me really reminiscent of my own canned fish pasta from my family. Thank you for evoking a fun memory! P.S Requesting for a dried fish episode, so you can try omena and ugali! Trust me you’ve never tasted anything like it
Also, don't throw out the sardine bones! You're supposed to eat them for extra calcium. They're perfectly edible :) The sardine tatin reminded me of coca mallorquina that my Spanish grandma used to make. A coca is like a thin-crust rectangular pizza. She used to make a savory one with sardines, roasted red peppers, onions, and lots of parsley, and a sweet one with canned peaches and cinnamon sugar. /// And the arroz con calamares from the Puerto Rican lady reminded me that we always had tinned fish in my house as well, squid or cuttlefish in its ink, mussels in brine, sardines in olive oil, tuna in olive oil... A quick dinner would be two or three cans of various seafood things, crackers, maybe a hardboiled egg, olives, cheese, all on a tray. /// Finally, I feel like Carlo's recipe, I've seen it before here in your channel, no? I seem to remember Carlo's background with the suns :)
Quite to the contrary, Beryl, I suggest you only buy sardines that have the word “bristling” on the label. These are younger fish with finer bones and you can eat them without removing anything and never know that the bones were there. I live in Seattle, the home of many Scandinavian heritage people. I learned this from a Scandinavian client and generally stick to King Oscars (or any version purchased in IKEA.) That way you never have to remove the bones; they are never perceptible; and you don’t have to choke back bones like you live in the Great Depression.
@@toolbaggers it’s disgusting. This is not The Great Depression. All the bones give you is calcium. If you want calcium instead of crunching on crunchy fish, drink a couple of glasses of milk a day and you’re good, at least in America where it is fortified with vitamin D.
I wouldn’t call it a burn. The United States is a young country. We don’t acknowledge how Natives ate in this country before this country was “taken over” by the Europeans. Food is discovered everywhere everyday.
Growing up when times were tough, we had white rice and tuna and a fried egg. Mixing the rice and tuna was genius and when I’m feeling lazy, I make it for myself, grateful it’s something I can choose to eat not something I have to.
We made a similar dish, when I was a kid. My mom always tried to give us some vitamins, so we had tomatoes or cucumber slices on the side. But I just mixed everything together and always found it delicious!
On the flip side: One of my best friends comes from an extremely wealthy background, and growing up, she didn't know how to cook. When I made her this dish in high school (lol I had to teach her how to use a can opener!), she absolutely fell in love with it. Throughout high school and college, we made some adjustments -- add some seaweed, maybe some hot sauce and Kewpie mayo, or swap the tuna out for canned salmon -- but to this day, decades later, she still considers it comfort food.
mhm never tried furikake on tuna rice :D well i did not have it for a long time now... but i guess anything can go... got a paprika left over? cube it and throw it in! got half an onion? cut it either cook a bit in a pan or put it into starch and then crisp it up @@lesmercredis
I was raised on tinned fish. Sardines, herring, oysters, and mackerel the most, it's a quick meal or snack. I always add egg to tuna. I'd try it. When I was a wee Brownie in Girl Scouts, my mom made Tia fish with cream cheese as a snack at one of our functions and we dipped wheat thins in them. Delicious! I got creative and used the jalapeño cream cheese and I think it was just as good if not better.
For me tinned tuna with egg is associated with the holiday. In Ukraine, we simply mash tinned tuna with eggs and mayonnaise with a fork. Put it on top of bread. And you have a great festive snack for 10 minutes. We also used to make a salad called Mimoza. It's made from tinned tuna (or sardines), boiled eggs, carrots and potatoes. It's very delicate. Maybe a little too much. That's why we haven't cooked it in a while
I had to look up Whelk because I had never heard of it before! So, I learned something today! Thanks, Beryl! With that said, there is no way Id be able to take the texture of Whelk. I gag on Calamari. The only seafood I enjoy, is shrimp, and sometimes White Fish (cod or halibut). With that said, the US is not just now discovering canned seafood. Im 36 yrs old and I grew up on Tuna and stuff like that.
Also, I consider canned anchovies to be a pantry staple. They're a wonderful umami base for all kinds of soups and stews that I only learned to love well into adulthood, because my dad was allergic to fish, so we never had it in the house growing up. I'm probably going to be experimenting with more in the future.
I keep anchovy paste on hand for that. It's handy because I can use just a little without opening a whole can, and it mixes in easily. Plus, it's so salty that it keeps practically forever in the refrigerator. Occasionally I have some on a cracker when I want a blast of salt.
@@ixchelkali I actually buy anchovies in a jar, so maybe that disqualifies me from discussing them in a "tinned fish" episode. It makes for more efficient storage. But my kippered "haringen" are tinned and delicious. (P.S. I always rinse the salt and oil off anchovies prior to using them. I'm not sure how the salt content rinsed compares to the salt content in the paste.)
Americans have been eating tinned fish for generations. In her description of a Prairie Christmas Dinner c. 1890 Laura Ingalls Wilder describes making oyster soup with canned oysters and canned milk. Similar to the whelk chowder. With canned milk and bouillon (I use Asian mushroom bouillon), onion and potato this is a nice camp food. I served it to Scouts camping at Gettysburg as an example of a dish a Civil War era Union officer might have enjoyed at Christmas. Also, anchovies are a condiment, like fish sauce. No one likes fish sauce neat (well, almost no one.) Thanks for the great video.
For years I had a rubbermade disc thing that was great for opening jars with but one of our dogs got a hold of it and chewed it up. To replace it I hunted for jar openers on Amazon and found the most amazing silicon disks that work as jar openers, hot pads, trivets etc. They also work great holding hot bowls.
The easiest way is to use a spoon (or they sell a plastic tool that’s made for this) to slightly pry the edge of the lid and pop the vacuum seal. Then you can usually just open it easily.
Tinned fish is extremely common both in Spain (where I'm from) and Portugal! In fact, we have both very affordable, daily-use tinned fish and seafood but also extremely premium versions. If you can get your hands on some high quality tinned ''bonito del norte'' (white albacore tuna) in olive oil you could make stuffed onions which is a delicious typical dish from the north of Spain.
If you though the Peach tuna was interesting, you need to try a much better and fresher option: ripe mango pieces with good quality canned bonito, olive oli and salto. Its increíble!!!
I was an exchange student in Belgium and pêches au thon (or thon aux pêches?) was one of my favourite baguette fillings :). It's basically the tuna mixture with peach chunks mixed in. So good!
So excited to see Puerto Rican recipes! I LOVE tinned fish. It is a regular part of my Christmas stocking. Ensalada de pulpo, smoked oysters, smoked herring-- here for it ALL!!
Here in indonesia, since childhood, sardines in cylinder tin branded Maya and Botan are quite famous... Usually, my mom will chop garlic, shallots, lil bit red chili, sauteing them on frypan until fragrant, then pour all sardines in a tin out to the frying pan... Add some water, salt, and msg... Voilaaa.. eat the dish with warm white rice... SO YUMMY!!!!!
I'm from Nova Scotia and when I saw the image she put up I thought "periwinkle?" And indeed it is a species of whelk so perhaps you've heard it by that name. Didn't know they were edible though! Locking that one away for the ol' collapse of society 🤣
@@arttificcer2324Here in the States we call the tiny ones periwinkle’s,and the large ones whelks.I work in a seafood restaurant,and we have both.Growing up in England they use to sell periwinkles on the streets from carts,I don’t think they do that anymore,but you can get them at the seaside.
@@JanetBrown-px2jn yeah, the ones I've seen are definitely tiny. My grandmother has a costal property. We've eaten muscles straight from her shore, but now I'm kind of interested in trying these! I'm trying to get more into foraging, but am a little intimidated by the plant life 😂 especially mushrooms, as most have an evil twin!
Hi Beryl, a trick I use for the glass (peach) jar is to pop the lid by sliding a thin bread knife or something and "popping" the lid a bit up with it. It releases the vacuum that seals the lid in the sealing process. Once the vacuum seal is popped, the lid should be easy to open. Always love your videos ❤❤
Lovely episode! PASTA TIP: weight pasta with a scale. I personally find 6oz the perfect amount of spaghetti for 2 people. Also would love a part 2 of this that includes trout!
That's a lifesaver for this single, plump lady. Although I find it a little confusing looking at pasta recipes. Serving sizes are all over the place. I go 1.5 - 2 ounces per serving, which is usually less than I want but all that I need LOL
Hello :) I accidentally dropped off for a while but thankfully I'm back! I just wanted to say that as a person that had a little break, the improvements you've made to your show are very noticable and make a big difference! The little interjections you make while cooking, interacting with Lea, the "history" section, all of it is new for me and I just wanted to say that it works brilliantly and I love all of it. Great great job- I loved this show and now I love it even more! :))
I feel like Beryl would enjoy 豆豉鲮鱼 (fried dace with salted black bean). It's a classic Cantonese canned fish that my mom would just crack open, put on a dish and lay over the rice while it's part way done cooking in the rice cooker to steam warm. It's so good & pressure cooked so that even the bones are soft.
In Costa Rica we have a couple of rice dishes with canned fish, one of them is with canned tuna (a red variation of canned tuna that comes with carrots and peas). It's a staple and very common.
The sardine tatin reminds me of pissaladière, a french Mediterranean tart, which is basically pizza dough (sometimes pie crust), with onions and pissalat, a condiment made with anchovies. And whole anchovies on top. It’s great. Not really fishy, the anchovies are there for umami mostly. Try it !
Hi I’m Martine. Thank you, I really appreciate. To be honnest, Beryl made a great job with editing. I sound way better than on the video rushes I recorded. ^^'
I love anchovies and will just eat them straight from the tin. It's probably because I love Caesar salad. That anchovy pasta looks delicious. The other recipes looked like they'd be good to try too. I really enjoy this channel.
my favorites: Godeungo jorim (spicy mackerel stew with radish and/or kimchi), tinned sardines in tomato sauce sauteed with lots of onions, tomatoes, and chili, Italian tuna rice salad, pantry Pasta using tuna and/or canned spanish style sardines, tuna salad sandwiches
Anchovies, when used like that, I actually like. It's almost used as a way to salt the dish and add a bit of a meaty/umani flavour; it's not in your face. I don't remember if you ever had any Brazilian dishes with farofa (toasted cassava flour, fried with stuff like onions, garlic, bacon), but farofa is used to add crunch to the meal (usually rice and beans or a meat) in a very similar way that they did with the breadcrumb flour here.
My absolute favorite tinned seafood is Spanish tinned mussels escabeche. The mussels get so soft that you can spread them on crunchy bread and the red sauce is so nice
Watching you cook all those onions for the second dish reminded me of something I just read recently about how onions in the US are waaay bigger than European onions. So you may need less 😆
yes! I was thinking similarly: I live in Europe and when I cook US recipes I tend to use double the number of onions called for, because the ones we get here are lil guys
We just made the Arroz con Calamares and it was AMAZING! When I saw the video it instantly brought me back to my childhood. Haven’t had it since I was like 8 years old. Loved it then. Still love it now! My husband went crazy for it. So thank you!!! ❤
I love canned seafood! Please do another episode on canned fish/seafood eventually! There is such a variety of different kinds that you could easily do multiple episodes.
Egg and tuna is a really popular combination in Portugal. It's so common that in many restaurants they will even give you tuna spread (made with mayo & eggs) as part of the couvert.
I keep a couple of stacks of tinned sardines on hand as staples in my pantry. They make great snacks and are extremely nutritious as well as being relatively inexpensive. REALLY nice to see all of these recipes!
The french dish reminds me a lot of "pizza de aniversário" a sardine pie we eat in my region in Brasil on kids birthdays (or did in the 90s 😅). The main difference is that instead of puff pastry we use a dough that is between pizza and bread (best description I could find). The mix of sardines, onions and tomatoes is a big winner for flavor
I've been a fan of canned smoked oysters for a while, and have explored some different ways to eat them... I actually like them pretty well just straight from the can (😂), especially when I need a quick Keto-friendly protein on-the-go... but my favorite way to prep them is to throw the oysters and the oil from the can into my shrimp-flavored ramen, with garlic and green onions, and maybe a poached egg. Thanks for this informative video! I'd definitely like to try the squid ink rice.
Great and entertaining episode! In Scotland we have tinned kippers (smoked herring) which makes a lovely kedgeree - boiled eggs and tinned fish again. Looking forward to trying the upside down tartin.
Wait. Kippers can come in tins??? I've always gotten them from the fish fridge or fish counter, it would be very convenient to have a shelf stable version!
Tuna on peaches made me think of fish in Mexico with mango salsa. So good! Here in Thailand we mash up chopped lemon grass, garlic and shallots and stir it into banned mackerel with tomato sauce. A kittle lime and fish sauce and you have a ten minute meal. It is so good.
A friend of mine introduced me to tuna and egg salad. And another friend of mine told me to put Granny Smith apple chunks into tuna salad. Both very good. And I’m still eating kippers on toast from one of the toast videos.
I too am still having kippers on toast periodically. Genius. I just made a tuna salad with apple and cooked garbanzo. I was looking for extra fiber and protein. I thought it was excellent.
In Thailand there is a dish called "Yum Pla KraPonk" which is just adding condiments like chillies, lime juice, Fish sauce, cilantro, shallots, Lemongrasses (and sometimes other ingredients) into Canned Sardine/Mackerel in Tomato Sauce and mix well without squashing the fishes (or Squash them wihch ever you prefer). Best eaten with fluffy Jasmine Rice. We often just put Canned fishes into cooked Instant noodle as a survival food as well
Loved that I now have some ideas for the tinned fish in my pantry. One thing to note, the quality of the tinned fish can make a huge difference to the outcome of your dish. I live on the coast so fresh fish is readily avialiable but I like to I buy tinned salmon to make salmon cakes which are delicious. A fond childhood memory is my grandmothers salmon loaf and I have never been able to replicate it, I lived in the southern states for a year and that is where I discovered boiled eggs chopped up in tuna fish. I still do it from time to time. I don't care for most canned fruit but I do put apple and walnuts in my tuna salad so I guess a bit of sweetness ups the flavour profile. We grew up in the 60's and 70's with tinned sardines in mustard or tomato sauce, mashed and eaten on bread. Tinned smoked oysters were a delicacy on our Christmas table, eaten on crackers (still enjoy them from time to time) and similar with tinned smoked mussels. Now, finally, clam juice, in Canada a common alcoholic beverage is the Caesar, it uses Clamato juice, a mix of tomato and clam juice ... and I just can't do it because, as you said, what the heck is clam juice? Canteloupe, you need to get one warm from the field, just picked by the farmer. I hate grocery store canteloupe but there is a local farmer here who grows them and I cannot get enough! As to how you cut yourself...did the whelks get you??
I love tinned fish! So convenient and easy to keep in the pantry. I can see the tuna and peaches and the tuna and pears mentioned in a comment above, in the US it is common to add dried fruit, IE rasins or cranberries to chicken salad or tuna salad or even grapes! So why not peaches or pears. Beryl, I also think it is so funny, sorry, when you struggle with onions and the tears. I’m blind and I had radiation on my left eye, so I have never teared out of either my left eye or my right eye since it is a prosthetic, so I can cut onions for days and it has never made me tear up! Lol so I always forget that most people tear up and struggle with cutting onions! Basically, when you need a huge amount of onions chopped up, hit me up! Lol
Hi Beryl! I'm from North Carolina. One of the classic tinned seafood recipes I grew up with is Appalachian Oyster Stew. It's a favorite Christmas dish.
One of my favorite foods as a kid was when my mother would make “fish and rice”, a common Black Southern staple. Which was usually the Pink canned salmon sautéed with rice, onions, and whatever seasonings we had. When I tell you I would BEG her for it. Little did I know this was a meal she’d often make in a pinch before paydays. She really had a knack for making simple foods taste amazing - and this made me think of her 🤍🕊️
I live in the PNW and grew up on fantastic local fresh crab and salmon, but tinned smoked mussels (in olive oil) are still my favorite seafood, possibly because they're the special treat I share with Dad when we get to the end of a hike or a paddle around the lake or other outdoor adventure. They're great straight out of the can, but I also love the contrast of their smoky chewiness with a nice crunchy cracker, some juicy fresh tomato, and spicy red onion. Simple and perfect.
I've been eating sardines for many years because they're so good for you. The two ways I eat them is on toasted French bread or crackers with a sprinkle of malt vinegar. The other way is mixed with pesto over cooked pasta. Glad to get some new recipes ideas for canned fish.
If you made the sardine tart in individual tartlette pans, you'd have a savory course for a Victorian English dinner, right before the port is brought out and the ladies exit for the drawing room.
I grew up eating a version of Arroz con Calamares as well, it was (and still is) one of my favorite dishes! My dad's version just is mixing in the tinned calamares into freshly made white rice. So simple, and SO good!
I'll admit, sort of surprised the first recipe is from Belgium, because it looks like something that would come out of a Southern US kitchen! First, that is EXACTLY how my grandmother made tuna salad; canned tuna, chopped hard-boiled egg, mayo, a little salt and pepper (no chives though but it's worth considering). And putting it in a canned peach half is similar to the "peach salad" or "pear salad" we do down here, which is literally just 1) a peach or pear half, 2) on top of a lettuce leaf, 3) with a dollop of mayonnaise in the center and 4) a sprinkle of shredded cheese on top. Goes to show just how not-so-different we are!
For opening sealed glass jars with the metal lids, you can also break the seal by denting the top edge that is directly in contact with the jar. I learned this at a sub place I used to work at--they would use the handle of the bread knives to whack the edge of the lid and then open the jar. It's a lifehack I've carried into my lifestyle
My favourite slightly unusual tinned fish recipe is vitello tonnato, a cold Italian dish of veal, tuna and anchovy. Had it first when on holidays there as a teenager and absolutely loved it.
We have many delicious and common canned tuna recipes in Europe with egg or fruit! With egg - tuna niçoise! With fruit - pasta al tonno (with tomato, capers and olives - all fruits!)
Growing up in the northeastern US during the 50’s and 60’s we had tuna or salmon casserole twice a month. My Grandmother fed her cat cheap canned salmon. I still fallback to a sardine and dried fried onion sandwich as a fast lunch. But I do prefer anchovies in glass jars as I only need a dozen to doctor up a frozen pizza.
Great episode! I wan't wait to try some of these recipes. I love tin fish, especially canned squid in ink with lemon, salt, fresh pepper, and minced garlic and with crusty bread (sourdough is the best for this!) I moved from SF to Madrid last year and it's amazing how tinned fish is part of the Spanish culture.
When we make Pêche au thon in my area of Belgium, we usually add corn kernels to the mix, have capers instead of chives, and mix in some mustard and even some whiskey (if only for adults) with the mayo. I find the result a little more complex and interesting in its flavor.
I lived in Japan for a while and was amazed by all the different kinds of canned seafood you could get there compared to the pretty limited options in the standard US grocery. Yeah there was still tuna and oysters and sardines and anchovies and salmon but you could get all kinds of shellfish, lobster, shrimp, and this really good mackerel in a sauce that was just delicious
I believe that the young lady that introduced the whelk chowder was Quebecois? I'm here in Maine and the Whelk are only $3.50/lb. They are a North Atlantic animal and what you bought was most likely canned here, shipped to Korea then shipped back to the US to the Korean shop you found it in. I suspect that's why it was so expensive. Love your show! Keep up the great work! ❤
Regarding the peaches dish, my mother always made a simple summer dish that involved canned pear halves with a dollop of mayo, but my family always used Miracle Whip, with shredded cheddar cheese on top. It sounds weird, but it’s a nice combination of sweet and tangy and creamy.
A great and quite simple dish using canned anchovies that we eat every Christmas here in Sweden is Janssons frestelse. It is basically a potato gratin but with anchovies added
My understanding, is that clam juice is what you get when you steam clams. Clams and oysters have liquid inside called "liquor" that is like a quick salty shot of the sea, and when you steam a clam, it mixes with the little water in the pot and becomes "clam juice"
My city in Norway used to be a cannery city before it became an oil city, so I have been to the tinning museum a few time and seen the process behind it. At the time they tinned european sprat and there was a whole culture of trading lables that came with the tins called "iddis". They don't operate anymore and nowadays it's more common to eat tinned mackerel in tomato sauce. I don't think anyone actually cook with them, they just spread it on bread. It's a favorite among kids.
Beryl, I do not know if you have ever been in a U.S. supermarket, but tinned fish has been sold in the US supermarkets for a hundred years, in fact, we have domestic production as well. It is one of the biggest industries in Alaska. Just because you are just finding out about these products does not mean that the rest of the country does not know about them.
Thank you omg I at the very least would have done a Google search on the subject. My dine eating ass is offended. As a Puerto Rican too canned calamari is also a staple and the Goya version of these I see all the time in mainland U.S. supermarkets. Plus tuna?!?! Come on...
I found Andie's Peches au Thon to be an interesting recipe because my family is German, but has always made our tuna salad with solid white albacore tuna and crushed pineapple. To the point where we will not eat any other tuna salad except the way we make it. It's nice to know that we aren't that weird 😂 The Albacore tuna is very light, not fishy, and the end result is a very summery, tropical salad that isn't fishy at all.
