Gee, how long have I been asleep? I thought it was about 6 hours but maybe a couple of weeks???
Yes, thank you @honkman, I was thinking more of a tinned seafood/conservas topic but what the who? Let’s see where this one goes.
I was also undecided on the inclusion of tuna fish (the canned stuff). It’s comfort food to me rather than an exotic new quest, from childhood days and tunafish sandwiches after school when my mother went back to work and I had to provide for myself. And, re: boring – yes as I’ve gotten into other canned fish products, my stash of canned tuna (currently Genova) is languishing a bit in the pantry. But NOT to yuck anybody else’s yum.
I tend to shy away from ‘in tomato sauce’ varieties as the tomato sauce seems to be filler material both quantitatively and tastewise, but the tomato sauce in this one was rich. I love mackerel but the mackerel was not as firm as I like it - ‘disintegrating/over stewed’ just a tad, but still have 2 cans to go.
That kind of reminds me of this article (and I’ve done it many times since first reading it – pretty tasty!):
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Presunto
(2026 so far: El Hierro-> Gran Canaria (ES)-> Lisbon(PT)-> Valencia (ES)-> ........................................................................ [Fleeced Taxpayer])
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Fan of tinned fish/seafood here but tuna is low on my list. That is until I spent 8 days on a little island in Sardinia. The canned tuna produced on the island is really good (as famous as their fresh tuna). So buttery and tasty.
I biked the not-very-safe-road-for-non-driving-tourists all the way to the processing plant. Their website lists all the types (which parts of the fish) with prices. Not sure if they even send the tins to Italy, let alone export them to distant lands.
I have found some Portuguese tunas, with rosemary or other seasonings in addition to oil to be really nice. They are packed in the same size rectangular cans as mackerel and other Portuguese tinned fish.
I like the fancier tunas, as well as the more typical types.
It turns out tuna in oil is worse for gout. I have started buying more water packed tuna again, when I am cooking for our whole household, after 5 years or more of buying Italian olive oil- packed tuna, because our household has been dealing with gout a lot lately.
While I like various canned tuna, sardines, oysters, herring, and anchovies, I haven’t really liked various canned squid and octopus from France and Spain that I have tried. I haven’t acquired the taste for that.
I’ve had tinned milkfish before, from a Filipino grocery near me or Hong Kong City Market in the Hong Kong City Mall in Chinatown which can have a really good selection at times (and sambals). Didn’t remember to log it until months later and couldn’t remember the brand.
First sample of this was too spicy for me (that’s apparently what Spanish style means) but the next can had almost no heat??? There was a clump of something in the first can … all the heat source for a whole vat???
My mother didn’t like pink salmon so she would go for this which was more expensive. Salmon croquettes were a luxury meal growing up. Does tend to smell up the house as I discovered a couple of years ago when I bought a can.
Does “pouched” count as tinned? This product is absolutely amazing. Unfortunately it’s also ridiculously expensive. But I thoroughly enjoyed the one packet I’ll probably ever buy.
