In Fashion: Tinned Fish
In Fashion is a reoccurring section, where we look into the current food trend that the people are currently looking for. Just like things change in the fast fashion stores, food trends come and go as fast as the next video on your Instagram reel.
TINNED FISH
It might have been quietly bubbling away in the background for years, but by 2023, tinned fish officially made the leap from forgotten pantry item to the height of food fashion. Maybe it started in lockdown — yes, that word (are we collectively okay talking about it yet?) — when we all started excavating the deepest corners of our cupboards and unearthed those long-lost tins of sardines and anchovies. Suddenly, preserved seafood didn’t seem so grim. In fact, it became… kind of chic.
The real turning point? When places like Conservas Nudista in Madrid or Sol e Pesca in Lisbon started drawing crowds not despite serving food from a can — but because of it. These charming bars made the humble tin not just acceptable, but desirable. The kind of place you'd plan a trip around. And really, what’s not to love? Sit in a cozy, neon-lit corner of Barcelona, pop open a beautifully designed tin of smoked mussels or mackerel in olive oil, and pair it with a crisp glass of wine — and suddenly, you’re living the good life.
Tinned fish has gone from emergency stash to elevated snack. It's the quiet hero of the no-kitchen kitchen, proving that you don’t need a roaring stove or a twenty-step recipe to enjoy something deeply satisfying.
And here’s a fun fact: in Portugal and Spain, canned seafood has long been considered a delicacy, not a backup plan. Some tins are aged like fine wine, and connoisseurs will tell you that a three-year-old can of sardines has a flavor that’s richer, more complex. In fact, Portugal even has a National Canned Fish Day (celebrated on November 28th, if you're wondering).
What we’re really witnessing is the rise of the conserva culture — a movement rooted in tradition, elevated by design, and celebrated with great wine. There's something undeniably romantic (and practical!) about a meal that comes perfectly portioned, shelf-stable, and sustainably sourced — especially when it tastes this good.
Olives, bread, a splash of wine, and yes — tinned fish — may just be the most simple, most elegant meal you can have. So maybe it’s not just a trend. Maybe it’s here to stay.
sardine spaghetti
400g spaghetti
1 tbsp olive oil
2 garlic gloves
chilli flakes
can of tomatoes
1-2 cans of sardines
100g pitted and choppes olives
3 tbsp capers
chopped parsley
Bring a large pot of salted water to a boil and cook the spaghetti. While that’s happening, get started on the sauce. Heat the olive oil in a medium-sized pan, then gently cook the garlic for about a minute until fragrant. Stir in the chilli flakes, tinned tomatoes, and sardines — break the fish up a bit with a wooden spoon as you go. Let everything bubble together for 2–3 minutes, then toss in the olives, capers, and most of the chopped parsley. Give it all a good stir to bring the flavours together.
Drain the pasta — but save a couple of spoonfuls of the starchy water. Add the spaghetti straight into the pan with the sauce and toss everything together until it’s beautifully coated. If the sauce feels a bit thick, loosen it with a splash of the reserved pasta water. Dish it up and finish with a sprinkle of the remaining parsley.
