YES WE CAN
Tinned fish from Portugal and Spain is booming, both on table and on social media, but one mom-and-pop English company is looking to claim a piece of the action.
Words by Charlie Teasdale
Illustration by Tarn Susumpow
Traditionally, there have been three types of tinned food. First, the scary, decadent stuff: gentleman’s relish, elk liver terrine, ortolan confit and the like. Tins destined to lay dormant at the back of a dusty armoire before eventually spaffing their gouty innards into an Aga-bound pot. Then there are the pantry staples – your pulses, your peaches in syrup, your dolphin-friendlies etc. - the culinary backbone of our nation. And finally, the whole-meal-in-a-cans. Minestrone soup, macaroni cheese, lamb madras. It’s a spectrum, from the convenient to the abominable; from Fray Bentos to fucking batshit. Tinned whole chicken, anyone?
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