Having a few tins of fish in your pantry can make putting together a last-minute meal or appetizer really simple and ...

Though most people are familiar only with canned sardines, the fresh ones are an entirely different fish -- small and rich, with a pronounced flavor that’s like a more assertive tuna. With the current ...

Tinned seafood isn’t new. In fact, canning to preserve seafood has been around for about 200 years. But tinned seafood has recently become a social media darling with its eye-catching packaging and ...

Canned sardines are a powerhouse ingredient if you know how to incorporate them without making them mushy. An experienced ...

Anna Hezel, author of "Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados, offers "Sunday Morning" viewers her recipe using tinned seafood. She writes: "This is sort of a ...

Cans are making a comeback. Tinned fish — including tuna, salmon, sardines and anchovies — is getting a lot of love among foodies on social media. (Case in point: cookbook author Alison Roman’s TikTok ...

Get the best of the Magazine’s award-winning stories and features right in your e-mail inbox every Sunday. Sign up here. I am that guy. The one who will stand over the sink, eating sardines right out ...

For many, the phrase "canned fish" likely invokes an unpleasant childhood memory: grayish pink globs of tuna tossed with too much mayo and oppressively large chunks of celery. I happen to like tuna ...

Michael Cimarusti is a big guy, built strong and square like a small-college linebacker. So it’s a little funny to see him so excited that he’s almost hopping up and down. Incongruous, maybe, but ...