health
Why we’re all hooked on tinned fish
Sardines, mackerel, herring, pilchards, sprats and anchovies ... canning only makes the umami flavour better. They’re my top choice for pasta
TL;DR
- Tinned fish, like sardines, is a versatile, thrifty, and sustainable food choice with a long shelf life.
- The canning process enhances the umami flavor of fish preserved in brine or oil.
- The author shares a personal favorite pasta recipe featuring tinned sardines, red onion, fennel, and lemon zest.
- Several chefs and producers are highlighted for their innovative use and high-quality preparation of tinned fish.
- The Marine Conservation Society's Good Fish Guide is recommended for ensuring sustainable sourcing.
- The article also briefly touches on other food-related topics like Thom Eagle's 'Allotment Diaries' and chickpea flour pancakes.