With nearly 7,000 kilometres of coastline on the Iberian Peninsula, it is clear that the Spanish and the Portuguese have a love affair with the sea. Some of the best Spanish and Portuguese fish and seafood dishes are carefully presented in a humble can. These small gastronomic jewels are the perfect accompaniment to a glass of sherry or cava, creating an appetizer that is difficult to match.
Canned food. We unfairly associate this expression with low-quality food, fresh food is generally better than canned food, but good canned fish is a great exception to this rule. And even more so in Spain, where we have the immense good fortune of having a great canning tradition. Moreover, canned fish is healthy, very easy to eat and adapts to all kinds of recipes, such as tapas, pintxos, sandwiches, pastas and can even be eaten on its own straight from the can with a good vermouth, as is the tradition in many typical bars in Madrid and Barcelona.
There is no food that improves its virtues more than fish once canned, especially blue fish such as sardines, sardines, anchovies, tuna, bonito, mackerel or frigate tuna and some molluscs and cephalopods such as mussels, razor clams, cockles, octopus or squid.