exist66, I am Wrote an article in Garage
sweeping Global Canned Fish Mania .
People refer to canned fish as “Hot Girl Food”. There’s a whole substack to review the best variety. There is a club of the month for canned fish. The highly sought-after canned seafood store Fishwife offers items that look more like a full-fledged lifestyle brand than a company selling smoked trout. In the past year or two, more canned fish recipes have been posted than you might think. I even saw a viral TikTok where a woman said every week
) Clearly, this craze reflects a broader and more timeless desire for simple, cheap, shelf-stable food. But with the wave of canned fish appearing to be peaking, I decided to ask a few people — all of whom know food better than anyone — and they predicted that this could be the next stage in this seemingly unstoppable trend.
“Tinned fish is great, but there’s a time and a place,” says chef and artist Mina Stone, who is Cooking for Artists author and owner Mina at MoMA PS1. “It always tastes like it’s in a can.” Stone predicts that the kimchi world could be the next country to receive the canned fish treatment. Part of the appeal of canned fish is being able to taste different dishes that preserve the flavor of the fish, after all, there are pickles, “there’s a lot of variety,” Stone explained. “You can span the world with different kinds of pickles. I love the bright red color of Palestine. Or Greek pickled bell peppers. Or Indian pickles. Even American pickles. You can go crazy with pickles!”
However, for those clinging to the idea of a fishy snack, Stone recommends canned trout roe. “This is my new obsession,” she said. “I put it on the leftovers. Everything I tried was delicious.”
Meanwhile, chef and artist Leila Gauha Giving a simple answer: “Beef jerky!” She emailed me. “I’m obsessed!”
Arley Marks, bartender and designer of Mamo Glassware, who loves unusual dried fruit these days, Especially from Yun’s Sea of Dried Fruits in Brooklyn’s Taiwanese pantry. These fruits are an easy snack that also lasts a long time, and the pearl guava, green mango and golden pineapple they offer make it feel more like a treat than garden raisins. “They’re great for a general, permanent snack, but can also be used to liven things up, like adding flavor to preserves, or as a garnish for a champagne cocktail,” says Marks. He especially likes Yunhai because it comes from independent farmers in Taiwan, many of whom were scrambling to find buyers for their fruit when “China suddenly banned Taiwanese pineapples.”
“I feel like I’ve been teased for eating canned tuna,” says Sakura, baker behind Bagel Bunny at Salter House, a Brooklyn lifestyle mall Smith said. “So I refuse to buy any fashion brands. Their prices are insane!” Smith also noted that she’s usually wary of food trends. “I’m also interested in the whole bean thing,” she said, with a hint of exasperation. “What we need is cooler snacks. I’m waiting for crazy nuts and pretzels. People have a way to play with it. I’m trying to make cool bagel chips out of leftovers.” also important in thinking. To be more specific: “Chicken and fish flakes – a strange health food, but also delicious.”
I Personally I think seaweed should also have a more prominent place in people’s pantry. Seaweed snacks are delicious, and dried seaweed buns
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