Let's Get Cooking - Trending Tastes from Cooking Light's Editors
Cooking Light
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January 10, 2017
Canned Do
If the only canned fish you've tried is old-school supermarket tuna, premium seafood conservas from Spain and Portugal will blow you out of the water. You've never tasted better canned tuna or milder, meatier sardines and mackerel - all packed to the gills with omega-3s. Adventurous palates can try octopus, razor clams, or squid. Turn the page for our favorites; your pantry and next party need them.
Luxe Canned Fish: Worth the Splurge
Our faves for tapas parties or quick, delicious meals.
Conservas de Cambados Razor Clams - Firm, mild, and exceptionally sweet; a must for shellfish lovers.
Ramón Peña Octopus - Meaty chunks that make a great protein add-on for green salads.
If the only canned fish you've tried is old-school supermarket tuna, premium seafood conservas from Spain and Portugal will blow you out of the water. You've never tasted better canned tuna or milder, meatier sardines and mackerel - all packed to the gills with omega-3s. Adventurous palates can try octopus, razor clams, or squid. Turn the page for our favorites; your pantry and next party need them.
Luxe Canned Fish: Worth the Splurge
Our faves for tapas parties or quick, delicious meals.
Conservas de Cambados Razor Clams - Firm, mild, and exceptionally sweet; a must for shellfish lovers.
Ramón Peña Octopus - Meaty chunks that make a great protein add-on for green salads.