We won’t talk about the cans we buy on offer in a pack of three cans (ideal for preparing some tuna tomato and egg dumplings, for example) but about those special tins we open when we want to enjoy or share a unique moment.
With this type of can, with the good cans of canned fish and seafood, is that we can not make some common mistakes that tell us from Directo al Paladar.
1. Serving temperature without considering the type of can
The cockles, for example, are perfect after about 20 minutes in the refrigerator and that touch of freshness when eating them is added a lot. The same applies to natural clams and other similar products. Pickled mussels gain delicacy and their aromas are more subtle.
On the other hand, in the case of anchovies, it is preferable to take them out of the fridge, where we will always have them as they are semi-preserved, and wait for the oil in which they come to be liquefied again. The rest of the preserves, tuna belly, zamburiñas, cuttlefish, etc., are fine when served at room temperature.
2. Throw away the steering or expedition liquid
The liquid in cans can be ideal for adding a special touch to many recipes.
We can aromatize a mashed potato with the liquids of “natural” products or prepare a mayonnaise dressed with liquid from cockles or a tin of asparagus, or enrich a stew with the liquids of the squid in its ink or in American sauce, for example.
3. Add lemon to natural preserves
Of course, everything is a matter of taste, but it is important in some products that are presented “in nature” to know which shipping liquid they carry and value it, without adding the lemon, at least until you have tasted this delicious concoction.
4. Serve the cans “as is” and do not dedicate time to their presentation.
As we have seen when it comes to using the expedition liquids to give a special touch to a can, it is a shame to limit ourselves to opening the can and pouring it into a dish. There are many possibilities when it comes to plate and complement a product of such quality, to surprise our family or guests.
You will see how with a few habitual products, they are capable of transforming sardines, mussels or anchovies into dishes full of nuances and flavours, adding a little onion, a pickle, a raspberry or some straw potatoes.
Source and cover photo: directoalpaladar.com