Why I’ll Always Stand Behind Tinned Fish

The Pretty Tins on the Shelf

Last week, I stood in front of a row of imported sardine tins — the pretty boxes that cost as much as a steak — and I laughed.

The so-called “tinned fish comeback” is really just a return to what many of us grew up with.

My Cuban father always kept tinned salchichas (those little sausages) in the pantry.

My other half? They’ll open a tin of anchovies and eat them straight, no apology.

And me? I’ve always known that a few good anchovies can turn a plain dish into something people can’t stop talking about.

Anchovies in Disguise

When I ran my restaurant, we’d toss a couple anchovies into our house Caesar dressing — real ones.

People who swore up and down they hated anchovies would ask what made that dressing so good.

When they found out, they’d be shocked — and they’d keep eating.

That’s the magic: done right, good tinned fish doesn’t taste fishy. It tastes savory, rich, and briny in the best way.

Conservas: Where It’s an Art Form

It’s more than nostalgia.

In Spain, they’ve turned tinned seafood into an art form called conservas — tiny canneries where workers still clean and pack anchovies, mussels, or razor clams by hand in good olive oil, layering them carefully in tins or glass jars.

Brands like Ortiz, La Brújula, and Ramón Peña ship here, so you can taste that craft without a plane ticket.

A Trend Worth Repeating

I don’t usually care about food trends, but this is one I’ll stand behind as a repeatable idea: good tinned fish, good bread, good company.

Next time you see a pretty tin on the shelf, don’t roll your eyes — grab it. Eat it with your fingers if you want. Pair it with wine, or don’t. Call it dinner, or a snack, or a bite before something else. It doesn’t need a name.

The Things That Quietly Work

Because in a world obsessed with new and flashy, I’m still betting on the things that quietly work: a good tin of fish, bread with a little give, butter soft enough to spread.

No hashtags. No trends. Just a bite that hits right — and makes you feel like someone who knows what they’re doing.

And maybe, just maybe, you are.