Thought you’d like this piece on tinned fish from the Projo.
If you want to know everything about tinned fish, you ask Michael Benevides, whose family has been running Fall River’s Portugalia Marketplace for 35 years.
He’ll tell you about the fish stars of the industry, restaurants featuring it, factories to tour in Portugal, the role of TikTok and social media influencers fueling the popularity, and how this trend caught everyone by surprise.
Benevides said Portugalia has been selling the cans of tinned sardines, mackerel and tuna for decades.
“It’s bizarre now to hear about tin fish date nights,” he said. “It’s quite the thing. Honestly we’ve been experiencing it for a few years. But over the past year, it’s gone crazy.”
Not only does Benevides have a sense of the why for this trend, he’s got Portugalia hopping on board to ride the train. Think curated tinned fish boxes.
What is tinned fish and why should you give it a try?
Some call them curated tins of fish. Maybe your Mom or Grandma called it tuna or sardines.
In Portugal and Spain, they are called conservas, described as freshly-tinned fish and shellfish, preserved in a liquid. Sardines, tuna and mackerel filets are the most common, packed in olive oil. Some are sold intact and others as filets. Other seafood including octopus and squid are also canned and can be flavored with pickles or peppers.
“It’s the perfect pantry staple,” said Benevides. “Each can has a five-year shelf life.”
There’s no cooking required. Open the can and they are ready to eat.
Action Line: Canned food like tinned fish makes great emergency food for storage. Read more about emergency food you might actually enjoy eating here. And download my free special report FOOD SHORTAGE: Crazed Hoarding Is not Preparing.
E.J. Smith - Your Survival Guy
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