 [Conde Nast Traveler] Shelf-stable, nutrient-packed, and immediately edible, tinned fish is a no-brainer pandemic food—at least that’s how friends Becca Millstein and Caroline Goldfarb saw it while they were quarantining in Los Angeles. As lifelong tinned fish lovers, they noticed a growing enthusiasm for preserved foods at their local wine or cheese shop, often packaged in chic, whimsical tins worthy of collecting. And while the pantry staple is everywhere in Portugal and Spain, Millstein and Goldfarb saw a gap between the high-end European versions and the mass-market options in the U.S., where many still consider tinned fish to be more of a bunker food than something meant to be elegantly displayed on a cheese board. |