Tinned, or canned fish is ubiquitous around the world.
For some it’s a dusty tin at the back of the store cupboard. Others its a culinary delight treated as the aquatic version of charcuterie (Mercuterie …)
The range is vast from simple and cheap to gourmet and expensive but there is little out there to base your choice on.
Are the expensive tins worth it? Are the cheap tins just as good. Does the producer matter, the country, the area (is Mer-oir is like terroir in wine?)
Read below to see and see if you agree.
Survival Rations 