Many Americans still think of canned seafood as a weekday sandwich stuffer fit solely for low-budget brown baggers. But professional chefs increasingly are hooking high-end customers by featuring tinned fish on their menus. Click here for more photos of tinned fish menu items.Chefs sing its praises for quality, ease of use, almost infinite shelf life and promotion of sustainable seafood stocks.For instance, celebrity chef José Andrés said in a recent James Beard Foundation interview that his ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!