How 5 Countries Around the World Eat Tinned Fish
ฝัง
- เผยแพร่เมื่อ 16 มิ.ย. 2024
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Thank you so much to Mael, Andie, Giselle, Martine, and Carlo for sharing your stories with us!
The artist behind me is Claudia Melchor! Check out her page on my website:
www.beryl.nyc/index.php/claud...
Q is for Quahog episode from my NYC alphabet series: • Eating the Alphabet in...
Watch me make the Croatian cuttlefish ink rice from my Dish I Wish You Knew episode: • Trying Important Cultu...
RECIPES
Pêches au Thon: www.beryl.nyc/index.php/2024/...
Sardine Tatin: www.beryl.nyc/index.php/2024/...
Whelk Chowder: www.beryl.nyc/index.php/2024/...
Arroz con Calamari: www.beryl.nyc/index.php/2024/...
Pasta c’a Muddica Atturrata: www.beryl.nyc/index.php/2024/...
CHAPTERS
00:00 Intro
02:33 Belgian Pêches au Thon (Peaches & Tuna)
05:36 Trying Pêches au Thon
07:04 French Sardine Tatin (Upside Down Tarte)
10:04 Trying Sadine Tatin
11:48 Canadian Whelk Chowder
15:07 Trying Whelk Chowder
17:10 Puerto Rican Arroz con Calamari (Rice with Squid)
19:46 Trying Arroz con Calamari
21:32 Italian Pasta c’a Muddica Atturrata (Pasta with Breadcrumbs)
23:35 Trying Pasta c’a Muddica Atturrata
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My theory regarding "peche au thon" is that at the beginning it was a word play. As peche in french has 2 meanings : peach and fishing. So peche au thon might mean "peach with tuna" and "tuna fishing " . And someone had the idea of trying peach and tuna for fun. And they liked it !
The play on words was my thought exacly ! The first time I was introduced to pêche au thon, it was at a wedding , written on the menu. I thought it would be fun to have to "fish" our tuna and I was very eager to try it, whatever it was. I was very surprised to see that pêche was canned peach! I didn’t like it but my husband did. I think I would like it better with fresh peach, it would be less sweet.
My guess is war.
I’m learning Italian and it’s similar and I was so confused when I caught that. 😂 “caught” that!
Interesting, I was born and raised a Belgian, but have literally never heard of this.
Must be too Wallonian for my Flemish brain, or something.
Yes! I was thinking the same!
Spain and Portugal have a huge tradition of tinned goods, and the quality is so high.
Right now in my kitchen I have 2 tins of mussels in escabeche, 1 tin of bonito del norte, 1 tin of sardines in olive oil and 1 tin of sea urchin caviar.
The sea urchin one is super expensive and we use it in my region of Spain to make very luxurious scrambled eggs.
Anyway, I love summer nights: a glass of cold wine or beer, Bonilla potato chips, two or three different tins of fish, and some olives, with a fresh loaf of rustic bread. No cooking, just enjoying the food and the warm nights ❤
De qué región eres?
I've got about 5 tins of Bela Olhao in my pantry.. I like the smoky flavor.
It was to support their maritime trade and navy. Ironically they’re cutting that industry of tuna especially in lieu of the popularity of sushi and sashimi. They can sell tuna for a much higher price for sushi than they can sell as tinned not to mention none of the overhead costs of tinning
@@joseantoniofernandez1890 Galicia
Iberians definitely know how to live a good life.
In response to you saying you don’t think you’ve ever put boiled eggs in tuna: I will point you in the direction of the tuna salad recipe my southern US family swears by! Canned tuna, mayo, mustard, sweet relish, diced apples, diced celery, and boiled eggs! It’s DELICIOUS.
Mine too! (Eggs, not apples.) It really goes to show that what's unusual is so subjective. I love how Beryl goes outside her comfort zone so often.
My tuna salad recipe (plus diced white onion) is almost the same as yours except for the diced apples. I'll try it with diced apples next time.
Right?!? I was shocked when she said she'd never put egg with tuna. Like is it even a tuna salad sandwich without eggs?
Thank you! Lol. I heard that and was shocked.
I agree to diced apples in tuna, specifically Granny Smith, but you can keep the eggs for yourself lol
Mael, Andie, Giselle, Martine, and Carlo were all so sweet and smart. All of your featured people are always the best humans.
Hi I’m Martine. Thank you, I really appreciate. To be honnest, Beryl made a great job with editing. I sound way better than on the video rushes I recorded. ^^'
Love seeing more shelf stable ingredients! Unlike fresh alternatives, canned goods can be more easily ordered online making them more accessible to rural and overseas viewers. Great work, Beryl! Also the tuna and peaches reminds me of an old traditional diner dish of tuna salad served on a thick slice of tomato.
People don’t go to Belgium to eat dinner. People go to Belgium to eat chocolate. I come from a family of world travelers. Nothing in this episode has changed my mind.
@@nicolechafetz3904 for a person who came from a family of world travelers, you're probably the least adventurous member of your family.
@@kelnhide because you think canned peaches is “adventuresome”?
I am buying a house in Village Ghana and will move there when I retire in June. It is a seven hour rough ride from any big city.
Everyone who doesn’t agree with your opinion isn’t wrong or bad.
Belgium is developing a food reputation similar to England’s old food reputation. I did not make it up.
As usual, Beryl, thanks for telling us what people are eating around the world.
@@nicolechafetz3904 not agreeing with someone's opinion isn't wrong or bad, but it's quite childish and immature to resort to stupid stereotypes. Sure, try to make yourself out to be more open minded individual by calling your family 'world travellers' but worldly people don't regurgitate stereotypes. It's a shame because every country, including Belgium and the UK have wonderful traditional foods, using ingredients that are local to them. We really need to stop this idea that countries have inherently 'bad' or 'amazing' food - every country has food not everyone is going to like.
'Adventurous' people don't dismiss a food just due to preconceived notions. Adventurous people try everything once, say they liked it/didn't like it and move on.
I'm Czech but my favourite canned fish recipe is Korean-inspired pancake. For a can of tuna, you need two eggs and a little bit of vegetables - half an onion, really small (or half) carrot and some chives or spring onion. You mix it and add three table spoons of flour (or Korean pancake mix), salt, pepper and chilli flakes if you want. Make pancakes, don't think about it too much. And then you serve it with a sauce made by mixing same amounts of soy sauce and vinegar and gochugaru (if you want). Easy AF, quick and in the healthy(ish) realm. And cheap.
Wow, thanks for the recipe, that sounds really good. I was just realizing that I have everything I need to make that right now, except for the least interesting ingredient - flour! I'll be making it soon.
@@amu444 You're welcome! I love it because it's so accessible. Not the most authentic perhaps but sooo accessible, I have everything usually at home, it's very easy. I make it when I'm lazy and I want to feel like I didn't eat trash. It has fish in it!
Why do Europeans always credit Koreans the idea of a "savory pancake"? Savory pancake was an actual SOUTHEAST Asian thing. Filipinos have a savory pancake called ukoy. But of course K-Pop inspires everything
@@shahani6037 No one is crediting Korea with savory pancakes but this particular pancake is obviously korean. Also what the hell, chamchijeon (which is what this person is describing) has been a part of the korean cuisine who knows how long as there were records of it in the royal cuisine (the original did not have standard flour as we know it however), it's not just a "southeast asian" thing. If you have a problem, then just share your own version don't discredit others.
Also a lot of Filipino foods can be credited to Spain so really, calm down, foods have always been shared and changed since the beginning of civilization.
Mrs. Gonzales gives me such nice auntie vibes. I can just imagine sitting at her dinner table having this rice.🥰
Also, don't throw out the sardine bones! You're supposed to eat them for extra calcium. They're perfectly edible :) The sardine tatin reminded me of coca mallorquina that my Spanish grandma used to make. A coca is like a thin-crust rectangular pizza. She used to make a savory one with sardines, roasted red peppers, onions, and lots of parsley, and a sweet one with canned peaches and cinnamon sugar. /// And the arroz con calamares from the Puerto Rican lady reminded me that we always had tinned fish in my house as well, squid or cuttlefish in its ink, mussels in brine, sardines in olive oil, tuna in olive oil... A quick dinner would be two or three cans of various seafood things, crackers, maybe a hardboiled egg, olives, cheese, all on a tray. /// Finally, I feel like Carlo's recipe, I've seen it before here in your channel, no? I seem to remember Carlo's background with the suns :)
Quite to the contrary, Beryl, I suggest you only buy sardines that have the word “bristling” on the label. These are younger fish with finer bones and you can eat them without removing anything and never know that the bones were there.
I live in Seattle, the home of many Scandinavian heritage people. I learned this from a Scandinavian client and generally stick to King Oscars (or any version purchased in IKEA.) That way you never have to remove the bones; they are never perceptible; and you don’t have to choke back bones like you live in the Great Depression.
Always eat the skin and bones. Always.
@@toolbaggers it’s disgusting. This is not The Great Depression. All the bones give you is calcium. If you want calcium instead of crunching on crunchy fish, drink a couple of glasses of milk a day and you’re good, at least in America where it is fortified with vitamin D.
I weirdly really like the texture of the bones.
@@claustrum5534 then you should eat it! Lol! Eat it to your heart’s desire.
"The US is always discovering foods, that have been known for centuries around the world" - THE BURN!!!!! 💀💀💀
Come on, you know all we eat is McDonald’s and Lays potato chips
If it wasn't for the US, a lot of this food would never be known outside of their respective countries. Just saying.
I wouldn’t call it a burn. The United States is a young country. We don’t acknowledge how Natives ate in this country before this country was “taken over” by the Europeans. Food is discovered everywhere everyday.
@@tak178lol. Because other people dont travel or what? 😂 or because all food youtubers are from the us? That is such a whack world view....🙈
@@desireeeeam don’t forget hot dogs and mac n cheese. It’s too bad we’re so culturally homogeneous here.
I did tuna with canned pears instead of peaches as a kid. It was in one of those children's cookbook from the 60s that belonged to my mom. I loved the crispness of the past contrasting with the mushy tuna salad. 😋
I used to puree artichokes into the crab meat with pears. Then topped with salt and black pepper.
You should try it with strawberries
For me tinned tuna with egg is associated with the holiday. In Ukraine, we simply mash tinned tuna with eggs and mayonnaise with a fork. Put it on top of bread. And you have a great festive snack for 10 minutes.
We also used to make a salad called Mimoza. It's made from tinned tuna (or sardines), boiled eggs, carrots and potatoes. It's very delicate. Maybe a little too much. That's why we haven't cooked it in a while
Here, in Spain, canned seafoods are so common that it didn't cross my mind that they weren't elsewhere! Of course, as with any ingredient, it makes sense, but that's why I love this channel: it broadens my knowledge and horizons about food.
Tuna, sardines, mackerel, anchovies, cockles and clams are the most common, I think, but I've seen squid and octopus as well.
Enjoy your canned fish, Beryl!
The tuna in peach sounded really weird, but I often put diced apple in my tuna salad and it adds a delicious sweet crunch.
Try putting peaches in syrup instead and let us know if it is good…
This reminded me of the whole dipping tuna fish sandwich in fruit punch viral video a couple of years ago
Just add walnuts or pecans for extra crunch 😋
diced apple and chopped nuts turns it into a version of waldorf salad, usually made with chicken but you can use anything.
No thanks, that's like adding raisins to pickled herring in heavy (a.k.a unwhipped whipping) cream for me. Does not work.
Growing up, my mom sautéed leafy greens with Chinese canned fried dace with black beans. Delish.
All with a bowl of rice of course🍚🤩
I'm seeing a lot of video's about that lately. But still....
Have you ever tried any of the other varieties of canned fish with black beans that you can get at some Chinese grocery stores? I've had carp, and one other type of fish I can't remember, besides the dace. I miss those, but I can't eat msg without getting a screaming migraine.
I came here to look for this comment haha
Mael's arm is LIT. You look amazing with that sleeve, gurl!
Thank youuuu! ☺️
As someone who doesn’t love seafood, I still watched this entire video. ‘Tis the power of Beryl.
I'm not Italian, but passing along this tip from having watched Italians' cooking channels: To keep the spaghetti from being dry and sticky, if there's not enough sauce, add pasta cooking water when mixing everything together (before topping with the breadcrumbs).
Yes! I'm Italian and I can confirm we do that all the time, it keeps the pasta nice and creamy. Usually I cook the pasta for 2 fewer minutes than what it says on the package and then I finish cooking with the sauce and some cooking water in the saucepan.
During midsummer in Sweden we celebrate with pickled herring (from a can), boiled potatoes, sour cream and chopped chives. Canned food and food in tubes are a big part of the regular swedish cousine. It might sound odd, but there's so many great, tasty and convinient things to eat in this way.
Canned food is really good. A lot of it has more nutrients too as the canning process can keep and sometimes enhance.
It's sad how some people are still so snobbish about canned food.
Love how Sweden celebrates midsummer ☺️
Don’t forget Easter and Christmas! Pickled herring on all of our holidays 😂
I love pickled herring and go to Ikea to get it. For a long time, it was not available.
Do you combine all those ingredients, or are the potatoes served with sour cream on top and the pickled herring on the side?
good luck with her doing suringström the right way xD based on where she lives city or rural village it might be a crime to open that can :D but yeah i would atleast try suringström with potatoes, onion, sour cream and tunnbröd atleast once...
My dad and I will go to town with jar of pickled herring, water crackers and hot sauce. SO GOOD!
Historical reenactment Beryl is hilarious! Loving the recipes ane would love more on this theme. I usually just have tinned fish with bread or crackers
A swedish 70's and 80's hit was canned mackerel in tomato sauce mashed up with some creme fraiche or mayo, seasoned with salt, pepper and oregano. Put the mashed ingredients on a buttered toast and a couple slices of onion, top with grated cheese and gratinate in oven until golden. You can also mix chopped onion and the grated cheese in to the "mash". I still make these some times.
Hey Beryl! I’m from Kenya and canned fish is definitely part of the food storm here. My family makes it using canned tuna. We make a tomato based sauce with onion, oil, garlic and tomato paste and tomatoes and add the tuna at the last step. Similar to the last italian dish, we serve it with boiled spaghetti and top it off with chopped fresh purple onion and a squeeze of lemon! Man watching you eat the last dish made me really reminiscent of my own canned fish pasta from my family. Thank you for evoking a fun memory!
P.S Requesting for a dried fish episode, so you can try omena and ugali! Trust me you’ve never tasted anything like it
She cooked with dried fish but i dont remember the names of the dishes
Growing up when times were tough, we had white rice and tuna and a fried egg. Mixing the rice and tuna was genius and when I’m feeling lazy, I make it for myself, grateful it’s something I can choose to eat not something I have to.
We made a similar dish, when I was a kid. My mom always tried to give us some vitamins, so we had tomatoes or cucumber slices on the side. But I just mixed everything together and always found it delicious!
A tuna omelette is good. If I want to be extra fancy, I substitute the tuna with lump crabmeat.
On the flip side: One of my best friends comes from an extremely wealthy background, and growing up, she didn't know how to cook. When I made her this dish in high school (lol I had to teach her how to use a can opener!), she absolutely fell in love with it. Throughout high school and college, we made some adjustments -- add some seaweed, maybe some hot sauce and Kewpie mayo, or swap the tuna out for canned salmon -- but to this day, decades later, she still considers it comfort food.
mhm never tried furikake on tuna rice :D well i did not have it for a long time now... but i guess anything can go... got a paprika left over? cube it and throw it in! got half an onion? cut it either cook a bit in a pan or put it into starch and then crisp it up @@lesmercredis
I like white rice with tuna and mayonnaise, preferably with capers.
Don’t forget canned salmon if you do another episode. I grew up eating what my mother called salmon croquets, but we just call them salmon patties now. Having a good list of pantry dinners in your kitchen is a good way to be prepared for when you get snowed in, or just don’t have time or money to run to the store.
Hello Beryl. In the Philippines, the most common tin fish is Sardines in Tomato sauce. It's pretty common in most Filipino households as they're cheap and we have many dishes to use it for.
1. Sardine Omelette
2. Pansit - instead of using pork or chicken, we use sardines as an alternative. It's really good.
3. Sauteed veggies - it really elevates the flavor.
4. Odong - noodle dish. If you can get a hold of Odong noodles.
5. Misua - another noodle dish influenced by Chinese settlers.
They are all delicious paired with white rice. ❤
I am SO glad you tried anchovies in pasta! You've been eating anchovies in many ways, including Asian fish sauce and Caesar dressing. It's quite addictive once you get used to it. Bravo for facing your fears and keeping an open mind.
Love to see more Quebecois representation
My dad did the same as a hong konger!!
@@pearlauyeung my dad was the typical white mutt, amazing how food can be so widespread!
My Grandfather was English and would make me sardines mashed on toast, usually sardines with tomato sauce
My czech family always makes chlebíčky for christmas-- soft baguette slices, potato salad on top, marinated bell pepper, pickle slices, soft spreading cheese (laughing cow is closest) a little bit of prosciutto or dried meat, slices of boiled egg, and sardine on top. so delicious. (there's a lot of variations but this combo is what my grandpa swore by)
In Norway our most common tinned fish is Mackerel in tomato sauce. When eating it, it's as a spread on sliced bread (usually whole wheat, not toasted). Sometimes buttered bread, then the mackerel or mackerel with mayo. Some top the whole thing with a few slices of cucumber or another vegetable.
I love to see Carlo again! The sun wall behind him, makes me so happy 🌞
I knew I'd seen him before. looking through the comments to know it wasn't just a deja Vu :)
Yess, I remember Carlo too! And the sun wall ☀️🌞🌄🌅
Beryl! To save yourself trouble opening jars, save your thick rubberbands from broccoli or asparagus. Put one around the lid. Twist off super easily!
❤❤❤❤ I was thinking of something similar when I watch her struggle.
i use a teaspoon as a lever under the lid to release the pressure and it works everytime :)
For years I had a rubbermade disc thing that was great for opening jars with but one of our dogs got a hold of it and chewed it up. To replace it I hunted for jar openers on Amazon and found the most amazing silicon disks that work as jar openers, hot pads, trivets etc. They also work great holding hot bowls.
How about a puff pastry episode!
The easiest way is to use a spoon (or they sell a plastic tool that’s made for this) to slightly pry the edge of the lid and pop the vacuum seal. Then you can usually just open it easily.
Please make a part two, I’ve always loved canned seafood and I feel like it’s completely under appreciated here in Australia.
Beryl - been here since 2020, but not as regularly. Got to say between the bird costume for the chilies episode and Napoleon today, I am absolutely loving this new detail of your videos!
Haha thank you thank you 🐦
The intro skit is such a great introduction thats both educational and fun!
Also, I consider canned anchovies to be a pantry staple. They're a wonderful umami base for all kinds of soups and stews that I only learned to love well into adulthood, because my dad was allergic to fish, so we never had it in the house growing up. I'm probably going to be experimenting with more in the future.
They’re outstanding in any red sauce!! I love them for pizza sauce especially.
@@abigailgnome2117 Anchovies aren't the only "tinned" fish that's good on pizza -- you might like kippers (briny smoked herring) too! 👍
I keep anchovy paste on hand for that. It's handy because I can use just a little without opening a whole can, and it mixes in easily. Plus, it's so salty that it keeps practically forever in the refrigerator. Occasionally I have some on a cracker when I want a blast of salt.
@@ixchelkali I actually buy anchovies in a jar, so maybe that disqualifies me from discussing them in a "tinned fish" episode. It makes for more efficient storage. But my kippered "haringen" are tinned and delicious. (P.S. I always rinse the salt and oil off anchovies prior to using them. I'm not sure how the salt content rinsed compares to the salt content in the paste.)
I literally just started a canned fish food blog a few months ago and would LOVE to try some of these recipes! Thanks for the ideas!
We just made the Arroz con Calamares and it was AMAZING!
When I saw the video it instantly brought me back to my childhood. Haven’t had it since I was like 8 years old. Loved it then. Still love it now! My husband went crazy for it. So thank you!!! ❤
If you though the Peach tuna was interesting, you need to try a much better and fresher option: ripe mango pieces with good quality canned bonito, olive oli and salto. Its increíble!!!
My mouth was watering when I saw that peach and I realized it's because it's reminding me of mango 😅
So excited to see Puerto Rican recipes! I LOVE tinned fish. It is a regular part of my Christmas stocking. Ensalada de pulpo, smoked oysters, smoked herring-- here for it ALL!!
Love seeing all these creative recipes! Thanks Beryl!
This was probably one of my favorite videos of Beryl bc I feel like we got to know her as a person a little more. 😊 Great Vid!
My kids loved tinned pilchards. I’d get the ones in tomato sauce, and mash them onto bread and grill it, sometimes with some cheddar on top until it got bubbly. I can’t believe you took the spine out of the sardines, that’s the best part!
Canadian from Québec here! I've never heard of whelk in my life, lol! But it looks easy and delicious, will try it out for sure! Bon appétit!
I'm from Nova Scotia and when I saw the image she put up I thought "periwinkle?" And indeed it is a species of whelk so perhaps you've heard it by that name. Didn't know they were edible though! Locking that one away for the ol' collapse of society 🤣
@@arttificcer2324Here in the States we call the tiny ones periwinkle’s,and the large ones whelks.I work in a seafood restaurant,and we have both.Growing up in England they use to sell periwinkles on the streets from carts,I don’t think they do that anymore,but you can get them at the seaside.
@@JanetBrown-px2jn yeah, the ones I've seen are definitely tiny. My grandmother has a costal property. We've eaten muscles straight from her shore, but now I'm kind of interested in trying these! I'm trying to get more into foraging, but am a little intimidated by the plant life 😂 especially mushrooms, as most have an evil twin!
All over Europe (including here in the UK), tinned fish is part of our heritage. A lot of Brits of my age (72) will remember having tinned sardines or tinned pilchards on hot buttered toast as a supper. Even today always have a few tins of fish in my cupboard. One of my all-time favourites is tinned soft roe braised in butter on cream crackers. Delicious!!
Tinned sardines with toast is definitely good stuff. But i eat it for breakfast, not supper.
Wow, Pêches au Thon! I remember having this as a kid, and liking it. Sometimes tinned pears were used, equally nice.
Lovely episode! PASTA TIP: weight pasta with a scale. I personally find 6oz the perfect amount of spaghetti for 2 people. Also would love a part 2 of this that includes trout!
That TJs smoked trout tin is a favorite for me, too.
That's a lifesaver for this single, plump lady. Although I find it a little confusing looking at pasta recipes. Serving sizes are all over the place. I go 1.5 - 2 ounces per serving, which is usually less than I want but all that I need LOL
Watching you cook all those onions for the second dish reminded me of something I just read recently about how onions in the US are waaay bigger than European onions. So you may need less 😆
yes! I was thinking similarly: I live in Europe and when I cook US recipes I tend to use double the number of onions called for, because the ones we get here are lil guys
@@noididntwanttosignup Yes. Here in the US, Onions are way too big unless you go to a local Farmer's Market and can find normal sized onions.
As a brit i concur! American onions are MASSIVE and definitely equivalent to two European standard onions.
Canned salmon is underrated. Makes killer egg patties, omelette, scramble. Even the bones are yummy
Yes, I prefer to cook with salmon, because it is more sustainable to have them farmed than to catch tuna in the wild
This was a great and fun video. Really enjoyed it.
Anchovies, when used like that, I actually like. It's almost used as a way to salt the dish and add a bit of a meaty/umani flavour; it's not in your face. I don't remember if you ever had any Brazilian dishes with farofa (toasted cassava flour, fried with stuff like onions, garlic, bacon), but farofa is used to add crunch to the meal (usually rice and beans or a meat) in a very similar way that they did with the breadcrumb flour here.
Here in Sweden our most common tinned food is probably mackerel in a can with tomato sauce. We usually simply eat it on bread, sometimes knäckebröd. We also have a type of hearing in a can that is eaten on midsummer with potatoes, other types of hearing and sourcream.
Whelks are basically marine snails more or less. Love them. Grew up harvesting them off the rocks near home. Roasted on an open flame .... heavenly
All of these dishes sound YUMMM-OOO. And relatively easy to make. Thank you.
The sardine tatin reminds me of pissaladière, a french Mediterranean tart, which is basically pizza dough (sometimes pie crust), with onions and pissalat, a condiment made with anchovies. And whole anchovies on top. It’s great. Not really fishy, the anchovies are there for umami mostly. Try it !
I was going to say the same thing!
she has made this already lol
@@naimi579 can you tell me in which video ? I’m very curious
the onion video!
@@saulemaroussault6343
Thanks. I was wondering how to work that into a single serving. Will try to remember that on a day when I am already making bread.
I feel like Beryl would enjoy 豆豉鲮鱼 (fried dace with salted black bean). It's a classic Cantonese canned fish that my mom would just crack open, put on a dish and lay over the rice while it's part way done cooking in the rice cooker to steam warm. It's so good & pressure cooked so that even the bones are soft.
Yes! Delicious! Very healthy! 😻
I've never heard of it, but I looked online and it's available at a store near me in Southern California. Thanks.
Hello :) I accidentally dropped off for a while but thankfully I'm back! I just wanted to say that as a person that had a little break, the improvements you've made to your show are very noticable and make a big difference! The little interjections you make while cooking, interacting with Lea, the "history" section, all of it is new for me and I just wanted to say that it works brilliantly and I love all of it. Great great job- I loved this show and now I love it even more! :))
Welcome back! Haha I’m so glad!!
Great episode! I wan't wait to try some of these recipes. I love tin fish, especially canned squid in ink with lemon, salt, fresh pepper, and minced garlic and with crusty bread (sourdough is the best for this!) I moved from SF to Madrid last year and it's amazing how tinned fish is part of the Spanish culture.
I'm from northen France (very close to the belgium border) and I'm happy to say that I love la pèche au thon
I couldn't imagine it at first, but we do often put mango salad on salmon here in the states. And salmon is a fishy fatty fish like tuna is... so it's not out of the universe.
@@bodyofhope i agree, i see very well how salmon would go well with mangoes.
we do make peaches with duck, why not with a meaty fish ? i wouldn't care for fruit with maquerel, but with tuna it's a delight. i bet with salmon too. I'll try !
Big fan of canned fish, great way to have shelf-stable protein on hand. I most often do salmon burgers with canned salmon, and pasta con sarde with sardines. But this vid has given me new ideas.
This is a great subject for episodes. Please do more with canned fish and seafood. It's a great pantry staple. I would love to learn great ways to prepare canned salmon. Thanks! You are killing it.
Your production quality lately has been through the roof! It’s so cool to see you go all in on the history 😄
I love canned seafood! Please do another episode on canned fish/seafood eventually! There is such a variety of different kinds that you could easily do multiple episodes.
Like the toast series
Is it weird i think we are friends 😅😅😅 loving the content and YOU being so genuinely curious to taste the most random stuff! Love to you Beryl! Keep it coming ❤
Beautiful episode! Love from Italy 🍝
Umami. The flavor the cooked down anchovies make in that pasta dish is umami 🤤🍝🐟
Loving the intro skits!
Egg and tuna is a really popular combination in Portugal. It's so common that in many restaurants they will even give you tuna spread (made with mayo & eggs) as part of the couvert.
Hi Beryl, a trick I use for the glass (peach) jar is to pop the lid by sliding a thin bread knife or something and "popping" the lid a bit up with it. It releases the vacuum that seals the lid in the sealing process. Once the vacuum seal is popped, the lid should be easy to open. Always love your videos ❤❤
My.mom does this. I use the back of a spoon but if that doesn't work, knife is coming 😅
I truly dig your fish dishes you've been making these last few months.
Jar opening tip... Spoon under the side where the joint/lump is and just like a car jack, raise the lid away from the jar.. No effort, takes 5 secs :)
Car can! 😹
Canned/tinned fish and seafood are huge in Portugal; dating back to the 1860’s with Ramirez Canning. I love bringing back all sorts of tasty souvenirs from grocery and specialty shops (except the tourist trap ones!) to stock my pantry. Always makes for a fun conversation at customs. 😂
(ETA: I can’t wait to try the squid ink rice dish! I love ‘chocos con tinta’ (cuttlefish with the ink), and have a tin waiting to be used 🤩)
I was an exchange student in Belgium and pêches au thon (or thon aux pêches?) was one of my favourite baguette fillings :). It's basically the tuna mixture with peach chunks mixed in. So good!
More of this series please!
Loved that I now have some ideas for the tinned fish in my pantry. One thing to note, the quality of the tinned fish can make a huge difference to the outcome of your dish. I live on the coast so fresh fish is readily avialiable but I like to I buy tinned salmon to make salmon cakes which are delicious. A fond childhood memory is my grandmothers salmon loaf and I have never been able to replicate it, I lived in the southern states for a year and that is where I discovered boiled eggs chopped up in tuna fish. I still do it from time to time. I don't care for most canned fruit but I do put apple and walnuts in my tuna salad so I guess a bit of sweetness ups the flavour profile. We grew up in the 60's and 70's with tinned sardines in mustard or tomato sauce, mashed and eaten on bread. Tinned smoked oysters were a delicacy on our Christmas table, eaten on crackers (still enjoy them from time to time) and similar with tinned smoked mussels. Now, finally, clam juice, in Canada a common alcoholic beverage is the Caesar, it uses Clamato juice, a mix of tomato and clam juice ... and I just can't do it because, as you said, what the heck is clam juice?
Canteloupe, you need to get one warm from the field, just picked by the farmer. I hate grocery store canteloupe but there is a local farmer here who grows them and I cannot get enough!
As to how you cut yourself...did the whelks get you??
@BerylShereshewsky I love it when you do the skits and the effort you put into them. This is one of my favourites! When you depicted Napolian's height, it cracked me up. Mondu!
Haha thank you thank you 🙏🏼
Sliced apples or grapes in tuna salad are a southern go to! I love a garlic, lemon, poppy seed dressing with it! Yummy 🤤 My absolutely favorite tuna salad!
Coming back to your channel after awhile and I see that we've been reading some of the same books! Hope they bring you as much joy as your channel brings to all of us!
I love anchovies and will just eat them straight from the tin. It's probably because I love Caesar salad. That anchovy pasta looks delicious. The other recipes looked like they'd be good to try too. I really enjoy this channel.
Such a great episode!! I am going to budget-up that sardine tart with a corn bread crust 😀 hopefully it still comesout of the pan successfully.
Tinned fish is extremely common both in Spain (where I'm from) and Portugal! In fact, we have both very affordable, daily-use tinned fish and seafood but also extremely premium versions. If you can get your hands on some high quality tinned ''bonito del norte'' (white albacore tuna) in olive oil you could make stuffed onions which is a delicious typical dish from the north of Spain.
Have been loving your content so much, Beryl! For opening jars: Bang the back of a butter knife/metal spoon on all edges of the lid at a 45 degree angle! has always worked for me!
Arroz con calamares is common here in Costa Rica but I've never seen it prepared like that! I need to try it
The french dish reminds me a lot of "pizza de aniversário" a sardine pie we eat in my region in Brasil on kids birthdays (or did in the 90s 😅). The main difference is that instead of puff pastry we use a dough that is between pizza and bread (best description I could find). The mix of sardines, onions and tomatoes is a big winner for flavor
Aqui em BH chamamos de Torta salgada de sardinha, mas a massa é aquela de liquidificador 😊
What you have created is quite a joy-thank you
Hi Beryl! I'm from North Carolina. One of the classic tinned seafood recipes I grew up with is Appalachian Oyster Stew. It's a favorite Christmas dish.
This episode made me think of the Puerto Rican dish, Bacalao Guisado (Salt Cod Stew). I would love if you did a series of, eating different cultures food, for more than just one dish. As an example" I ate like a ______" for a week. Doing more of a deep dive of breakfasts, lunches, dinners, snacks, and desserts for multiple countries.
I’m Cuban and until just now my brain had successfully blocked out all the bacalao my grandma made me eat lol
Brazilian salt cod with onions and garlic is the best!
Here in indonesia, since childhood, sardines in cylinder tin branded Maya and Botan are quite famous... Usually, my mom will chop garlic, shallots, lil bit red chili, sauteing them on frypan until fragrant, then pour all sardines in a tin out to the frying pan...
Add some water, salt, and msg... Voilaaa.. eat the dish with warm white rice... SO YUMMY!!!!!
I LOVE tinned fish. I’ve made a similar chowder recipe with smoked herring instead of welks. So delicious.
Would absolutely love a part 2 of this!
Great and entertaining episode! In Scotland we have tinned kippers (smoked herring) which makes a lovely kedgeree - boiled eggs and tinned fish again. Looking forward to trying the upside down tartin.
Wait. Kippers can come in tins??? I've always gotten them from the fish fridge or fish counter, it would be very convenient to have a shelf stable version!
Oh man, kedgeree would've been a great one for this episode, maybe Beryl should do one on smoked fish!
@@eclecticcodein the us, virtually all kippers are tinned. they're usually called kipper snacks, sometimes called smoked herring.
Someone in another comment mentioned making the first recipe with pears instead of peach - I think I'll give that a try, or wait until summer for fresh peaches. Peaches are my absolute favorite fruit and canned peaches take everything I love about them and remove it. Too sweet, too syrupy, no bite from the skin just mush. A true crime against such a beautiful fuit 😂
But I honestly feel that way about all canned fruit, it's just incredibly sweet and....wet. But I use canned fish and veg pretty often, so this video was right up my alley!
I was thinking the same--fresh pêche, and broil it for moment in the oven. Maybe curry powder or mint instead of chives. Another reason to look forward to stone fruit season : )
I’m American and I grew up eating canned sardines with pickles over white rice with a dash of salt and pepper it’s so good
Excited for this! Love me some sardines and other tinned fish. I’m surprised Portugal didn’t come through they are alll about tinned fish.
I love to make a quick pasta sauce by sautéing an onion, adding a tin of sardines and a tin of tomatoes. Add salt, pepper and herbs. Cook for 5 minutes. Add water and tagliatelle and cook the pasta in the sauce. I add grated manchego cheese. Takes only about 20 minutes and is very tasty. And you can have the ingredients in your pantry at all times.
I've been a fan of canned smoked oysters for a while, and have explored some different ways to eat them... I actually like them pretty well just straight from the can (😂), especially when I need a quick Keto-friendly protein on-the-go... but my favorite way to prep them is to throw the oysters and the oil from the can into my shrimp-flavored ramen, with garlic and green onions, and maybe a poached egg. Thanks for this informative video! I'd definitely like to try the squid ink rice.
I will totally be trying all of these (including the tuna and peaches). They all look so good!
I keep a couple of stacks of tinned sardines on hand as staples in my pantry. They make great snacks and are extremely nutritious as well as being relatively inexpensive. REALLY nice to see all of these recipes!
I love cutting up apples into my tuna salad.
Weird. But apples are kinda like celery and I add celery ..its the crunch so I can't see why if its a nice green apple that might work! I'll try that next time!
The first time I had “whelks” was at the Pickled Wrinkle, in Acadia National Park (Maine). They had an appetizer the name of their restaurant. Being from Nova Scotia, we use wrinkle as a slang from periwrinkle which are great boiled or pickled. Maine’s slang was for whelks, and the pickled whelks were chewy & good. Great with beer. They were not commercially harvested, but were kept (canned/bottled) by lobster fishers as a protein for the leaner winter months. I have never seem local whelks in any stores in NS, but I know that Newfoundland & Labrador now have a small commercial fishery for them. Good chance that all of their catch is bound for an international market, as they are not a common enough food in my Province. I have caught them in the wild in NL, and when steamed taste much like any other snail.
The fact that I’m watching a video in English and someone who lives in my country and near my city is amazing! Hi Andie ! 😁
We tried the peaches with tuna and with sardines. Thanks Belgium!