What does Chef Arturo Paz of Phillips Harborplace in Baltimore, chefs at Sample in New York, and celebrity chef José Andrés of The Bazaar at the SLS Hotel in Beverly Hills all have in common? They are all fans of canned seafood.
Despite its low-end rep, professional chefs are turning more and more to tinned fish due to to its quality, ease of use, long self life and promotion of sustainable seafood stocks, reports Nations Restaurant News.
“In America people associate cans with low quality, but it’s the opposite in Spain,” says José Andrés, owner of a collection of restaurants called ThinkFoodGroup based in Washington, D.C. “We produce some of the best seafood in the world on the Cantabrian coast, and a lot of it winds up preserved in cans. Razor clams, tiny sweet cockles, mussels in escabèche — so good, and all from cans.”
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