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…we can all be knowledgeable nibblers…
Canned seafood is often overlooked, but it shouldn’t be — its far less perishable nature makes it a go-to dinner or lunch option. Don’t have time to get to the store to buy a fresh filet of wild salmon? Use canned wild salmon to make salmon cakes. Need a last-minute lunch? A can of high-quality tuna (Wild Planet is my favorite) or sardines (Portuguese brands like Bela are particularly tasty) makes an immediate meal when paired with pickles or olives and some 100% whole-grain crackers.
Canned crab is yet another easy option, although it’s admittedly more pricey than most types of canned seafoods. Compared to canned crab that needs to be refrigerated, shelf-stable canned crab has been pasteurized at higher temperatures for longer amounts of time. The result? Shelf-stable crab is less flavorful and has a less delicate texture, two aspects that I think are crucial to enjoying crab. (It’s a bit like UHT [ultra-heat-treated] cream versus non-UHT cream — non-UHT tastes much richer and it’s much
Poignant Pen – Editing Services