The
MrTinned
Report.

The one preparation that turned a Mediterranean fish into the backbone of your cooking, a whitefish tin from the inland seas, and a Basque anchovy at a fifth off.

How a North Atlantic fish became the soul of Iberian cooking, a Prince Edward Island mussel at a third off, and a mackerel straight from the cannery.

O Carballiño's octopus festival, the cephalopod's rise from poor food to prized tin, and a smoked geoduck from the Pacific mud.

Why almost nothing freshwater ends up in a tin, a decade-aged trout from the Danube, and a sea-conch at half its usual price.

How herring ran Europe, a smoked Norwegian tin that finally treats it right, and a Greek anchovy worth chasing.

Why mackerel prices are about to move, a 46% drop at Gourmet Delights, and three tins worth stocking now.

This week: fish that age like wine, a 55% drop at FishNook, and a tin of black cod cheeks that immediately sold out.

This week: thirteen Japanese producers, a tin of fugu, and a deal on mojama you should not miss.