“Canned fish is one of the great delights of this shoulder season, as spring begins its ascent — and maybe particularly when so many of us are cooking with the cans in the back of the pantry”: The New York Times looks at sardines and tuna. Mainly at tuna. But the sardines are in there pitching.
Last night we used two cans of tuna in an OCA specialty: pasta with tuna and lemon. Come noon, sardines.
Related reading
All OCA sardine posts (Pinboard)
Wednesday, March 25, 2020
Canned fish
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