MrTinned
The tinned fish resource, weekly.
Prices, deals, and what's worth knowing. Free, every Saturday.
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Past issues14
14The liquid around the fish is not packaging, it’s the cook. Plus a small squid stuffed with a larger one, and a seabream bought by mistake.13The small silver fish the whole trade was built to catch, and why the cheap cold tin most people know is nothing like a good one. Plus a genuine rarity, the roe one man invented and then gave away, and our ruling on whether tinned-fish prices are really surging.12The country making over half the world's canned sardines stopped selling the raw fish, plus a Sicilian grouper and a tin of Basque hake cheeks.11The only tin in the aisle that is farmed and not caught, a Basque tuna house named for a woman, and a Galician mussel that pays off the whole essay.10The cut being caught one hook at a time right now, a glowing spring squid from the Sea of Japan, and a Breton sardine at fifteen percent off.09The most endangered and most trafficked fish in the aisle, a five-dollar Taiwanese eel that steps around the whole crisis, and a Breton sardine at thirty percent off.08The 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.07How 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.06O Carballiño's octopus festival, the cephalopod's rise from poor food to prized tin, and a smoked geoduck from the Pacific mud.05Why almost nothing freshwater ends up in a tin, a decade-aged trout from the Danube, and a sea-conch at half its usual price.04How herring ran Europe, a smoked Norwegian tin that finally treats it right, and a Greek anchovy worth chasing.03Why mackerel prices are about to move, a 46% drop at Gourmet Delights, and three tins worth stocking now.02This week: fish that age like wine, a 55% drop at FishNook, and a tin of black cod cheeks that immediately sold out.01This week: thirteen Japanese producers, a tin of fugu, and a deal on mojama you should not miss.