SAN FRANCISCO — It looks like the U.S. canned seafood industry is moving well beyond tuna sandwiches thanks to a culinary trends that emerged from the coronavirus pandemic.
SAN FRANCISCO — Sardines swirling in preserved lemons. Mackerel basking in curry sauce. Chargrilled squid bathing in ink. All are culinary delicacies long popular in Europe that are now making
SAN FRANCISCO — Sardines swirling in preserved lemons. Mackerel basking in curry sauce. Chargrilled squid bathing in ink. All are culinary delicacies long popular in Europe that are now making
Sardines, mackerel, mussels, squid – there’s more to canned seafood than tuna, as Americans discovered during the coronavirus pandemic. Sold in exotic sauces or just good oil, sales have skyrocketed.