Point is, I wasn't feeling especially sunny when the steamed fish arrived at my table at.
These authentic Spanish conservas, give your Spanish tapas a bit of luxury in a beautifully conserved tin.Our team especially enjoyed their octopus in olive oil, which was tender and allowed the salty taste of the ocean shine through.
We also enjoyed their white tuna belly fillets, which are melt-in-your-mouth tender..Chef Sara Hauman, the owner of Tinyfish Co. and a two-time James Beard Rising Star semi-finalist, showcases underutilized fish from Pacific Northwest waters with restaurant quality flavors in vibrant and adorable packaging.The rockfish in sweet soy sauce has a rich, salty-sweet molasses flavor.
We also thoroughly enjoyed the smoked mussels in a salty paprika-forward escabeche sauce.. JOSE Gourmet.Aside from the breathtaking packaging – truly, every tin looks like a work of art — Jose Gourmet's canned seafood has character.
We tried their sardines with lemon and olive, which were bright, citrus-forward and thoroughly delightful.. RELATED.
Everything You Should Know About Tinned Seafood.— is ultra sharp and surprisingly thin, making it a very nimble option for tasks like chopping peppers, cutting the skin off fruit, cubing potatoes, and mincing garlic and herbs.
The blade is slightly curved, and while it’s not quite as rounded as a rocking santoku, it’s really agile when mincing garlic and ginger.The Mac knife’s pakkawood handle is grippy and ergonomic, making it comfortable and easy to maneuver no matter what I’m cutting.. Its 8-ounce weight is no joke.
I’m consistently impressed by how light it feels in my hand.And it would be an understatement to say that this high carbon knife is sharp.