You may just think tinned sardines are a good way to quickly lose favour within your household, and you’d be correct. Though that glib dismissal would only be scratching the surface of the culinary odyssey that cracking open a can of tinned fish can take you on.
A small, brightly coloured tin with an art deco depiction of a sea creature. With a product description in a funky font and a foreign tongue. Can transport you to the sandy shores from whence these gloriously salty morsels came.
Not just for those prepping for the apocalypse, tinned fish can be exquisite examples of traditional methods to preserve and consume seafood. As a relatively cheap method of preserving a notoriously perishable foodstuff, tinned fish were a staple among the working classes. Especially those in coastal areas and freshwater fishing communities.
Preferences of brining and pickling fish differ greatly throughout the world, particularly in regard to European countries. The flavours of the tinned fish can be distinctly traced back to the region they originated. Those hailing from Scandinavia are usually larger fish varieties from colder waters, such as herring. Which are then smoked and pickled before storing. Whereas Southern and Western European countries, specifically those on the mediterranean sea. Tend to brine smaller fish such as anchovies and sardines in olive oil. Sub-regions also have specialities that make their produce distinct. In Cantabria for example, it is common to then add chilli as well.
Before rapid globalisation brought with it widely available methods of commercial freezing. Thus making the trade of seafood across countries and continents possible. Eating produce from far-off seas was only obtainable through tinning fish. It was a way of taking yourself to mysterious lands on the other side of the globe, through your tastebuds.
Not only are the flavours captivating, and evocative of the place in which they came, but so too are the designs that cover the tin. The beauty of tinned products, is the totality of the advertising and design space. If buying fish fresh, there is no opportunity to differentiate your product from the others. Whereas when tinned, there is ample space available to visually market to the consumer. More broadly this can become an advertisement and representation of a region or country. Not just a brand. This has meant that there are beautiful and intricate images adorning these humble tins. In turn brightening up the supermarket shelves on which they perch.
The allure around tinned fish graphics has become so strong that you can buy prints for the home and even clothes, inspired by the designs. With modern design language focussing on simplicity and minimalism. Consumers are intrigued by the over the top designs they are discovering on these humble tins of fish. No bigger than the palm of your hand.
Tinned fish may currently be in vogue. Especially at swanky wine bars across the city, but let us not forget the working class and practical roots from which they came.
