For The Globe and Mail, Chris Jones ventures to the Bay of Biscay in Basque Country and discovers the care taken to create ideal Spanish conservas, the tradition of high-quality Spanish preserved foods such as ham and canned seafood like tuna, anchovies, cockles, mussels, and more. As mentioned in the article, “People’s perception of what preserved fish and seafood is brings back pretty diabolical childhood memories,” but eating Spanish canned seafood can change minds with just one bite.
“North Americans look at canned seafood only as a form of preservation, which usually meant the lowest quality,” Tkaczuk adds. “By comparison, Europeans and especially Spaniards have been developing preserves for 150, 200 years. They’re so past the point of preserving just for storage that they’re a delicacy in their own right.”
Read the whole article at The Globe and Mail.
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