Nothing in the fridge? Sardines have you covered.
Tinned foods have a wonderfully long shelf life, meaning that you can stockpile a bunch of your favorites without worrying that they’ll go bad before you have a chance to use them. On nights when you’re not in the mood to run to the grocery store, sardines are here to save the day: Just toast a few slices of bread, slather them with good mayo or butter, and top them off with a few sardine fillets. A sprinkle of whatever tender herbs you have around—cilantro, parsley, dill, what have you—and you’ve got yourself a surprisingly sophisticated supper.
Need a flavor punch? Add some ’chovies
There are many, many amazing things about anchovies—their depth of flavor, their wonderful brininess, their soft texture, and so on—but these tiny fish’s most appealing attribute might be their versatility. Anchovies add a deeper level of complexity to any dish, without turning the overall flavor fishy. (We know you were wondering.) If you don’t believe us, mash some anchovies together with garlic, rosemary, and sea salt, then slather the whole mixture over a marbled roast of beef. The resulting dish will boast the exact right balance of salt, fat, and savoriness that, we assure you, will win over even the most noted anchovy-haters.
You won’t want to throw away this packaging.
There’s something to be said about food that doesn’t just taste good, but looks good, too. Such is the case for plenty of quality tinned food packaging these days. It makes sense: As these foods have become more hip, so, too, has their packaging. For proof, just scope out the two-toned packaging of Roland’s sardines. Finally, tinned food packaging you won’t be embarrassed to show your dinner guests!
Unsure about how to use tinned fish? Look to the restaurant world.
On-trend chefs all over the country are using tinned food in their restaurants. Just look at Hayden in Los Angeles. Here, open tins of “conservas”—that’s Spanish for “preserves”—are served alongside a platter of house-made pickles, which depending on the time of year, might include briny watermelon radishes, lemon cucumbers, or even watermelon rinds. A fat hunk of salted butter, slices of crusty baguette, and a mustardy gribiche sauce finish off the platter. Meanwhile, at Achilles Heel in Brooklyn, anchovies are a key ingredient in the anchovy-almond vinaigrette, which anoints the escarole and roasted beet dish. And on offer at Boston’s Saltie Girl are more than 60 different kinds of tinned seafood, from Costa Rican tuna fillets swimming in spring water to cod liver from Iceland. They’re served with artisanal bread, house-churned sea salt butter, and a bright Spanish piquillo jam.