Catch of the day
@guardian
Big thank you to
@finneyclare for featuring us in this tinned fish feature. Such an interesting read.
‘Yes we can! How we are falling in love with tinned fish – from artisanal anchovies to vintage sardines
Vogue loves the retro-artwork on the labels, while chefs love the high-end ingredients inside. Forget dusty cans of dry tuna – posh cans of fish are now surprisingly cool.’
Our
@sardinaldn @gracias_lucas comments:
“An interior designer told me she’d recommend people store their tins on open shelves, so people can see them,” says Lucas Gracias, the founder of Sardina, an online deli that sells tinned seafood from across the Iberian peninsula. As with natural wine, the popularity of which has also risen in recent years, the classy, vivid labels are perfect for an age in which the aesthetics of what we eat appears to matter more than ever.
In short, canned seafood is social media catnip – but that doesn’t explain the interest from chefs, nor the repeat custom reported by retailers. “The artwork does grab the attention of people, but then hopefully they eat it,” says Gracias. If the contents didn’t live up to the cover, he argues, they wouldn’t come back.
📸 by amazing
@benjaminmcmahon
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