Antipasti: Fishwife Tinned Seafood

Description

Tinned seafood from a Pacific Northwest cannery doing the slow, patient work that the rest of the world calls conservas. Salmon, tuna, trout, mackerel, sardines, anchovies, mussels. Brined, smoked over hardwood, or packed in oils that read like an antipasto on their own.

A tin is meant to be opened over a small piece of bread, eaten standing at the counter while the rest of dinner is still cooking. Or laid out at a long lunch that needed no further argument.

Ways to enjoy

• Spooned straight from the tin onto good toasted bread, with cultured butter and flaked salt.
• Tossed warm into long pasta with garlic, lemon, capers, and a handful of parsley.
• Arranged on a board with olives, soft-boiled eggs, hard cheese, and pickled vegetables, as the whole of a slow lunch.

Belongs with antipasti, oils & vinegars, and the long table.

Hardwood-smoked and oil-packed tinned seafood. By Fishwife, Pacific Northwest.