"Tinned fish-or conservas as they're called in Spain and Portugal-have been having a well-deserved moment in the US for a while now with no signs of slowing down. Case in point? The canned fish market is projected to generate $34.4 billion this year with revenues projected to reach $36.1 billion in 2026."
"No longer just a utilitarian pantry item, high-quality fish is packed by many brands at peak freshness, sourced from small fisheries off coastal Spain, the Pacific Northwest, and beyond, with preservation methods honed over generations. These nutrient-rich small fish are sometimes submerged with a bouquet of flavors and sauces-think flaky mackerel tinged with a peppery yuzu or a brined salmon speckled with coral-colored chili crisps."
""I'm such a cliché for someone working in the food and wine industry, but some of my favorite seafood delicacies come in tiny, colorful packages," says Lydia Richards, a Santa Barbara, California, sommelier who cofounded Hispanics in Wine and manages public relations at Jackson Family Wines. "Whether it's a spoonful of King & Commoners caviar or a tin of perfectly preserved sardines from Fishwife, there's something undeniably indulgent about tinned seafood. Best of all, it pairs brilliantly with wine.""
Sales of tinned fish are surging, with the canned fish market projected at $34.4 billion this year and expected to reach $36.1 billion by 2026. High-quality conservas are packed at peak freshness and sourced from small coastal fisheries, using preservation methods refined over generations. Small, nutrient-rich fish are offered in a variety of flavored oils and sauces, from peppery yuzu to coral-colored chili crisps. Tinned fish serves as a generally sustainable alternative to overfished salmon and tuna and is versatile for gatherings, picnics, and dinner parties. Artful packaging has elevated tins into collectible items. Tinned fish pairs well with many wine styles.
Read at Bon Appetit
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