Chef, thank you for the idea of potato chip nachos - I must try this!
I love the Spanish tuna and sardines that come packed in glass jars. The fat sardines and the large chunks of tuna are both great on toast sprinkled with pimenton.
I also like to put the tuna on top of a salad of lettuce, black olives, and gently hard-boiled eggs with splashes of Spanish Chardonnay vinegar or Sherry vinegar and with fresh dill and chives.
I Love tinned fish. We always had it in our home. My parents were from Santander, España and we grew up eating the best tinned TUNA along with mussels, clams, and oysters...YOU NAME IT!
You’re making me hungry Chef!!! I always seem to want to devour the tinned stuff on top of a cheap, extra salty cracker - the cheaper and saltier the better. Is that wrong?!
A question from professional curiosity - is there a tradition of tinned oyster in Spain? I see the cockles and tuna and all sorts of beautifully tinned seafood from Spain and elsewhere. But for oysters, I only ever see the very badly/cheaply mass canned oysters that I’d rather not eat.
I’m going to try this and spread the trend immediately while I travel this week. I especially love the Oregano flavored chips found in Greece (local brands and Lays are good) and we ate them with tinned anchovies sometimes but not all dumpted on like nachos. Sometimes I add oregano to my plain Lays at home but adding the seafood and oil layer will help it stick.
Canned fish is delicious. But I’m not sure about opening it on an airplane. 😬
Chef, thank you for the idea of potato chip nachos - I must try this!
I love the Spanish tuna and sardines that come packed in glass jars. The fat sardines and the large chunks of tuna are both great on toast sprinkled with pimenton.
I also like to put the tuna on top of a salad of lettuce, black olives, and gently hard-boiled eggs with splashes of Spanish Chardonnay vinegar or Sherry vinegar and with fresh dill and chives.
This reminds me of a budget way to enjoy caviar that was on the internet: potato chips+sour cream+caviar.
I Love tinned fish. We always had it in our home. My parents were from Santander, España and we grew up eating the best tinned TUNA along with mussels, clams, and oysters...YOU NAME IT!
You’re making me hungry Chef!!! I always seem to want to devour the tinned stuff on top of a cheap, extra salty cracker - the cheaper and saltier the better. Is that wrong?!
A question from professional curiosity - is there a tradition of tinned oyster in Spain? I see the cockles and tuna and all sorts of beautifully tinned seafood from Spain and elsewhere. But for oysters, I only ever see the very badly/cheaply mass canned oysters that I’d rather not eat.
Thanks!
I’m going to try this and spread the trend immediately while I travel this week. I especially love the Oregano flavored chips found in Greece (local brands and Lays are good) and we ate them with tinned anchovies sometimes but not all dumpted on like nachos. Sometimes I add oregano to my plain Lays at home but adding the seafood and oil layer will help it stick.