Open Tin, Have Picnic, Be Happy

Tinned fish or conservas are foods preserved in cans or jars, a tradition in Spain that utilizes the best quality seafood and seasonal vegetables. Ingredients are processed at the height of freshness to create delicacies that will make you rethink the possibilities of what can come from a tin. Say goodbye to your pantry’s canned tuna and hello to ventresca.

How to enjoy tinned fish: 

Cut and seed a few lemons. Put some sea salt in a pinch bowl, grab a loaf of crunchy bread, crackers and a few accoutrements like a savory jam, ‘Nduja and butter. A knife. Some toothpicks.

Open the tinned fish and place the open container over the box it came in, so you’ll know what you are enjoying. Mix and match tinned fish with crackers, bread and spreads. Think: seafood charcuterie board. 

Extra credit: Save some of the oil from the tin to use in salad dressings, add to mayonnaise or to dip crudite in. If you have any leftover tinned fish, toss into salads, pasta or even soft scrambled eggs.

Don’t know where to start?

Our favorite is Arroyabe Ventresca de Bonito del Norte.

Line-caught off the coast of Spain in the Bay of Biscay, the bonito del norte tuna belly is only packed and tinned when at its peak. The belly is the fattiest part of the tuna, delicate and clean.