La Tienda in the Press
Food & Wine - May 28, 2020![]() 15 Chefs Share Their Favorite Ways to Use Canned SeafoodWe love tuna, but also canned salmon and sardines, saucy mussels, and squid in inkRegan Stephens When Greg Vernick was planning to open Vernick Fish in Philadelphia last August, he knew tinned fish would make an appearance on the menu. The James Beard Award-winning chef had been a fan since a 2009 trip to Barcelona, where he dined at chef Albert Adría’s now-shuttered tapas bar, Inopia, and found an entire section of the menu dedicated to canned seafood. “My mind was blown,” he said. “It changed my appreciation for the food—it was so simple and restrained.” |