This is what special seafood tastes like
When people think of canned fish, they often immediately picture tuna, mackerel, or sardines. Classics that are staples in every kitchen. But the world of seafood delicacies is much larger – and surprisingly diverse. This week, we'd like to introduce you to canned fish that aren't your standard fare, but rather capture special delicacies from the sea.
From eel to squid with ink to delicate Venus clams – these products invite you to try new things, to experiment culinarily and to bring the diversity of the oceans to your plate.
Eel in escabeche – a classic rediscovered
Eel has been considered a delicacy in many regions of Europe for centuries. In escabeche sauce , a flavorful marinade of vinegar, oil, herbs, and spices, the eel develops its full aroma. This preparation method has a long tradition in Mediterranean cuisine and ensures a delicate balance between acidity and savoriness. Canned eel retains a tender texture while maintaining a robust flavor – ideal as an appetizer with fresh bread or as a sophisticated addition to a summer salad.
-> also available the spicy version
Trout in olive oil with lemon – light & elegant
Trout is familiar to many, whether enjoyed in a jar or fresh from the pan, but canned trout surprises with a new elegance. With fine olive oil and a fresh lemon note, it becomes a light, Mediterranean specialty, perfect for warm days. This combination not only brings freshness to the plate but also harmonizes beautifully with a glass of white wine. Serve the trout on its own, on toasted baguette, or as a highlight in a pasta dish with herbs.
Natural cockles – pure sea flavor
Cockles are among the most traditional seafoods and are an indispensable part of any tapas spread in Southern Europe. Naturally preserved, they develop their full, unadulterated seafood flavor. Especially as a small appetizer, combined with lemon juice or a touch of olive oil, they are a treat for lovers of authentic seafood tastes.
Squid in their own ink – the essence of the South
A dish that instantly evokes associations with Spanish and Italian cuisine: squid cooked in their own ink . The deep black sauce is intense, slightly salty, and brings the sea directly to your plate. As a base for pasta or risotto, the full complexity of this specialty unfolds. Those who enjoy experimenting can also use the ink as a seasoning base for sauces, creating entirely new flavor experiences.
Octopus in garlic sauce – hearty & Mediterranean
Octopus is a delicacy that is often difficult to prepare perfectly when fresh – but canned octopus takes care of that for you. Marinated in garlic sauce , the octopus develops its tender, slightly sweet flesh, which harmonizes perfectly with the aromatic seasoning. Ideal for tapas, as a highlight on an antipasti platter, or even as a surprising ingredient in a warm stew.
Mussels in escabeche – triple variety
Mussels are a true revelation in Escabeche – and are available in three variations : fried, classic and spicy.
- The deep-fried version impresses with a crispy note that is retained even after pickling.
- The classic preparation is particularly well-balanced and is suitable as an accompaniment to light dishes.
- The spicy version brings fire to the plate and is perfect for those who like it spicy.
Add a glass of white wine or a cold beer – and the enjoyment is complete.
Anchovy fillets in vegetable oil – a small powerhouse
Anchovies are not only a popular pizza ingredient, but also a true delight on their own. Preserved in vegetable oil, they retain their characteristic saltiness and intensity. Perfect for refining dishes – from pasta to Caesar salad – or enjoyed on their own as a robust snack. Anyone who appreciates the salty depth of Mediterranean cuisine will find what they're looking for here.
Jumbo squid tentacles in American sauce
A true highlight are the tentacles of the jumbo squid in American sauce . This preparation is rich, flavorful, and often slightly tomatoey – a typical recipe originating in France and Spain. The tentacles are meaty, firm to the bite, and add considerable substance to the plate. They pair particularly well with rice dishes or as tapas with fresh bread.
Natural Venus clams – the finer side of the sea
Similar to cockles, natural Venus clams represent pure seafood enjoyment. They are more delicate and refined in flavor, making them ideal for lovers of subtle aromas. Whether as an appetizer, in soups, or as the base for spaghetti alle vongole – they are a true classic of Mediterranean cuisine.
Stuffed squid tentacles – a culinary experience
And for a truly special finale: stuffed squid tentacles . Depending on the recipe, the inside might contain vegetables, rice, or flavorful herb fillings. Canned, the squid remains tender, while the filling provides a delightful surprise. A delicacy that impresses both visually and in terms of taste – perfect if you want to surprise your guests.
Conclusion: Embrace more diversity!
The themed week "Specialties from the Sea" showcases the diversity and surprises of the world of canned fish and seafood. Beyond the familiar varieties, culinary horizons open up, ranging from hearty to elegant, from spicy to minimalist.
If you're looking to discover new delicacies and take your taste buds on a journey, this week is the perfect opportunity. Experiment, combine creatively – and enjoy the exciting treasures from the sea that are contained in every single can.
