The Joy of Conservas

The Wonder of Tinned Foods

I remember so clearly the first time I had Sardine’s and thought “this is not what mother used to give us”. It was in a little restaurant in Brooklyn whose name escapes me, but somewhere near Prospect Park.

I had seen the table next to me get this tray with a white tin, a stack of Saltine crackers and a crock of mustard and capers and a loaf of crusty baguette. I was hooked and needed to see what this was. I ordered it and the star of this show was a tin of Portuguese Sardines packed in vivid green Olive Oil. I was a little dubious at first, but I dove in with Saltines and Mustard and a piece of Sardine dripping in Oil. I was hooked. Ever since that discovery I have scoured around markets and restaurants in Spain and Portugal to take advantage of “Conservas”. When I travel I always leave room in my suitcase (or sometimes I bring an extra one) to load up with these treasures that are not readily found in the States.

History of Conservas

The practice of preserving food in cans can be traced back to the early 19th century, when the French government offered a cash prize to anyone who could come up with an effective way of preserving food for its troops. A French chef named Nicolas Appert won the prize with his method of sealing food in glass jars, which were then heated to sterilize the contents.

The idea of preserving food in cans quickly caught on, and by the mid-19th century, the technology had spread to other countries, including Spain and Portugal. Canning became a popular way to preserve seafood, which was abundant along the coast of the Iberian Peninsula.

Importance of Conservas in Iberian cuisine

Conservas are an essential part of Iberian cuisine, and they are used in a wide variety of dishes. In Portugal, Conservas are often served as a snack or appetizer, with sardines, tuna, and octopus being some of the most popular varieties. In Spain, Conservas are often used in tapas dishes, with anchovies, mussels, and squid being popular choices. One of my favorite ways to enjoy any Conserva is to make a bowl of very good quality Olive Oil, fresh chopped garlic, chopped Italian Parsley and Lemon Peel and drop the Conservas in that mixture for several hours. The flavor is amazing and even the most adamant “I don’t eat sardines or canned fish” nay-sayer will be hard pressed not to find some joy in topping a baguette with this mixture. You can also take advantage of how incredibly versatile they are. They can be eaten straight out of the can, added to salads, pasta dishes, or even used to make sandwiches. They are also a great way to add flavor to dishes without having to spend a lot of time cooking.

Conservas are also an important part of the economy of the Iberian Peninsula. Many small fishing communities rely on the sale of canned seafood to support their local economies. The practice of canning seafood also helps to reduce waste, as it allows fishermen to preserve fish that would otherwise spoil.

In recent years, Conservas have gained a reputation as a gourmet food item. Some producers have begun to experiment with different flavorings and packaging, and Conservas are now sold in high-end food stores around the world and unfortunately the prices now reflect that popularity. Recently we were at a Tapas bar in Dallas and they were serving a tin of Ventrasca tuna with caper and breads on the side for just under $25.00. But if we squint real hard and try to speak in Spanish we can pretend we are a Tapas bar in Madrid and we didn’t have to buy a ticket.

Conclusion

Conservas are an important part of the culture and cuisine of the Iberian Peninsula and are becoming a more global phenomenon. They are a versatile and flavorful ingredient that can be used in a variety of dishes, and they play a vital role in the local economy. Whether you're a fan of sardines, anchovies, or octopus, there's a Conserva out there for everyone. So the next time you're in Portugal or Spain, be sure to sample some of the local canned seafood – you won't be disappointed!

I can’t wait to share more stuff with you.