Fish and seafood species that are lesser known are more interesting to my father and I due to their culinary properties, species awareness and sustainable thinking. Our responsibly sourced, small batch conservas are wrapped only in printed parchment paper and fixed on the side by natural rubber. Combined, we hope that the contents and the packaging reflect quality, tradition and craftsmanship for the modern pantry.

Unbeknownst to most, tinned fish has long been lauded as a delicacy in countries like France, Portugal and most notably, in Spain. ‘Conservas’, as they are called, are an essential part of Spanish culinary tradition and are served in restaurants and wine bars straight from the tin.

Way before the #TinnedFishDateNight trend on TikTok , before the “hot girl food” memes, the modern canning industry was invented when Napoleon, seeking a better way to feed his troops, launched a contest by offering 12,000 francs to anyone who could devise a method to better preserve rations for transport. A confectioner in Paris named Nicolas Appert placed food inside glass jars which were corked, sealed with wax, and boiled until cooked.

The discovery shook the world. One newspaper wrote, “In each bottle, and at small expense, is a glorious sweetness that recalls the month of May in the depths of winter.”

3. Cleanse the palate

If you’re a real purist, all you’ll need is the crusty sourdough bread and the premium butter mentioned above. But there’s no end to the pairings one can come up with. Any side salads or slaw can provide a textured crunch that can cleanse the palate between tins. Pickled red onion and citrus zest can also up the ante as bread toppings. Different flavored dips and small appetizers make for a gustatory rest from the fish. At our dinner table, we have paired tins with Syrian small plates and Korean kimbap. Anything goes.

4. Wine pairing

A dry, crisp white is the best accompaniment to most tinned fish and seafood. Serve it cold and serve it plentifully. More experienced wine drinkers can endeavor to serve tins by the category as courses paired with their own wines. But I have never attempted anything this fancy.

5. No waste

The beauty of eating this way is that whatever you have left in the fridge that week can be added to the communal table and it’s unlikely to look out of place. Half an avocado wrapped in foil? Slice it up and have it accompany your bread and tins with some lemon, rock salt and chili flakes. Hummus or tzatziki? There’s no reason you can’t let people come up with their own combinations and see what works for them. Any good quality olive oil should also be served and savored. We like to use infused olive oil for salad dressings, and if you feel like it, you can make a killer tin-oil aioli (recipe below).

More recipe options:

Pasta con le Sarde "Royale"

Sardines on Toast with Citrus Zest & Pickled Red Onion

PYSCIS is available through their UK partner Natoora, and deliver Europe-wide through their online store.