The Magic of Tinned Fish by Chris McDade

Author:Chris McDade
Language: eng
Format: epub
Publisher: Artisan Books
Published: 2021-06-08T00:00:00+00:00

Crabs, clams, mussels, oysters, sea urchin, squid, and octopus all fall under the umbrella term of shellfish. There are three categories of shellfish: crustaceans, mollusks, and cephalopods. Although they have similar characteristics, there are some major differences.

Crustaceans, such as crabs, shrimp, lobster, and crayfish, are animals that have a jointed outer skeleton or shell that they shed as they grow. Aside from being widely consumed by humans, they play a major role in the aquatic food chain. They serve as sustenance for many marine predators, including fish and whales.

Mollusks are animals that have either one or two shells that expand as the animal grows. Examples of mollusks are clams, mussels, oysters, and scallops. Mollusks have played an important part in the history of humans, not just for food but also for tools and jewelry. In their natural habitat, the sea, mollusks are little water-filtration systems, cleaning the water as it passes through their shells in search of food.

Cephalopods are technically a type of mollusk. These animals have soft bodies but without the outer shell to protect them. Squid, octopus, and cuttlefish are all examples of cephalopods. All cephalopods have the ability to squirt ink, a technique they use to confuse predators.

Shellfish have been eaten around the world for centuries, and for good reason. Aside from being delicious, they are a very healthful form of protein to include in your diet. Tinned shellfish is a great source for omega-3s, zinc, iron, magnesium, and vitamin B12. Shellfish are also a very lean protein and are extremely low in saturated fats. Having a balanced amount of shellfish in your diet can promote brain function and heart health. They help do things like lower the risk of heart disease, boost your immune system, and aid in weight loss.

In this chapter, you will learn how diverse and tasty tinned shellfish can be. You can use their brininess to make a delicious Spaghetti with Clams, White Wine, and Chili Flakes, their richness to create a crowd-pleasing Crab Mac and Cheese, and their texture for a play on the classic pulpo a la Gallega (Octopus with Crispy Potatoes and Aioli). As you cook your way through this chapter, keep an open mind. You may not be accustomed to seeing mussels or squid in tins, but I think you’ll come to appreciate the taste and convenience of this long food tradition that was born in Spain.

What’s in the Tin

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