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Saveur Magazine - May 01, 2009		Press Inquiries - Contact Us
Briny Bites Sofia Perez The idea of preparing an appetizer just by opening a can might sound hopelessly 1950s to many Americans (spam, anyone?), but in Spain the practice remains as common as arguing about politics. There, some of the finest seafood is often served right from the tin. The best of this seafood comes from the northwestern region of Galicia, where the catch that emerges from the area's cold, turbulent waters has been prized for centuries for its superior quality. A local canning industry was born there more than two hundred years ago to preserve the perishable bounty. Up to now, I've had... Read entire article
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