I adore tinned fish, which makes me cool and smart. Sometimes, people disagree (about any of that), but I pay them no mind.
Tinned fish is not the cat food adjacent stuff at the grocery store that looks weird and smells worse. It's just a way of preserving small, highly nutritious fish that generally come from cold water and are sustainably caught.
This is the trifecta I look for when considering the consumption of animals. There's no separating how they lived from how it nourishes you.
Enter, tinned fish. I like all kinds, but I eat more sardines than anything else. I like mackerel, tuna, and salmon too, but sardines hold a special place in my pantry. That's because I spent years thinking they weren't good.
How wrong I was! Turns out I had tried ones that were, in fact, not good. Top-grade sardines are a treat.
The kind I look for is packaged in cold-pressed or extra-virgin oil. That's because it tastes good and is a great indication of the quality of the fish therein, and quality is important to flavor.
I am not in the habit of forcing myself to eat things I don't like. Good for me doesn't overwhelm palatability. That's why I have such an intense focus on flavor in COOK!
Enter this meal (after my own heart). After watching the reel two or three times, here's why I think it delivers flavor and health in spades, plus how you can modify it to make it your own.
