In Spain, among other Mediterranean countries, tinned fish is just as prized as fresh. Salt cod, or bacalao, is a staple. And anchovies are not merely an unpopular pizza topping, but a briny ingredient found at home among the garlic and olive oil.
So forget what you thought you knew about canned fish, be it the sad tuna sandwich of your middle school years or the (equally sad) cheap dinner of your college days. Tuna packed in olive oil, imported anchovies, sardines, and salt cod are about to revolutionize your weeknight dinners. Here are 12 ways to get started: