Canned food is enjoying a renaissance. Although we may think of them mostly as beans, liver paste, faded tuna sandwiches or one-dish meals, there is something new under the sun. Let's get all the stereotypes out of our heads and imagine something much better! Especially in some parts of Europe and Asia, they create completely unique tinned food. Seafood is leading the way, and Omega-3-rich oils and canned fish are the best sellers.
How can canned food be introduced into the restaurant palette?
These products are best served in places and bars where small portions or multiple items are typically served at once. They can be tapas or pintxos, for example, which are eaten in small bites. These dishes are often toppings on a bread base, which are served before the meal as a welcome snack or between courses.
Toronto's Bar Raval is a perfect example of how Spanish-style canned food can be enjoyed anywhere in the world. Bar Raval opened in 2015, and photos on the restaurant's Instagram account have caught the eye of customers. The restaurant has a rather casual atmosphere and is mostly standing room only, similar to a typical tapas bar. However, visitors are encouraged to sample the pre-made snacks and try everything. In addition to tinned fish, all kinds of seafood with the food to match. On the online menu in cuttlefish in ink, Galician scallops, razor clams and boqueron (unsalted anchovies), chilli beans included.
Photo by Envato elements
Simple yet unique, perfect for marketing
A very simple way to welcome snacks and tastings is with a quality tinned raw materials use of. As there are so many excellent products on the market today, this is by no means „from the devil”. On the one hand, it can make kitchen work easier and faster, and on the other hand, it is a very clever way to attract attention to the restaurant. Flexible tastings are a clear enticement.
Photo by Envato elements
Vivant Bar in Portland, OR
Portland-based Bar Vivant, owned by Cheryl Wakerhauser, originally grew out of her small-scale restaurant, Pix Patisserie. It quickly became famous for serving champagne at exceptionally good prices. Building on that success, Wakerhauser opened the 3,000-square-foot Bar Vivant and Pix Patisserie combination in 2012. It serves a tapas menu, including canned fish quite a large selectionacross. The baby eel became a hit, the octopus and tuna. Oddly enough - though nothing to be surprised about in America - all of this is accompanied by Wakerhauser's signature macarons and a wide range of drinks. This restaurant has become known for serving canned food.
Photo by Conservas Nudista Facebook
Conservas Nudista in Madrid, Spain
Restaurant owner and chef Micky Irisarri wanted to highlight his own favourites. Of course, it's not about supermarket tinned food, but real quality, unique products. By paying attention to lesser-known but artisanal brands,
Micky Irisarri said that he chooses canneries that do not have enough production capacity to supply more customers. This ensures that he has access to high quality canned goods that cannot be found elsewhere, especially in the catering sector. Of course, it is important that everything he buys from his suppliers is repackaged in his own “Nudista” label, which also meets the expectations of his customers. This is a great way to integrate it as a menu item into your restaurant's offer.
Photo by Envato elements
Kipper in Los Angeles
The restaurant's owners, Reed Herrick and Lydia Clarke, brought in over 50 pieces of fish from their own collection, which grew rapidly during the Covid years, for the restaurant's opening in 2022. During their time at home, they fell in love with the different types of preserved seafood and learned a lot about pairing them from their own experiments. They've taken their passion into their restaurant, and put a lot of effort into helping people understand why it's worth opening a can. Focused on champagne and canned fish, Kippered has become a favorite in downtown Los Angeles. Their tasty and unexpected dishes quickly made a name for themselves.
Photo by Mr.kanso_my Facebook
Mr Kanso in Tokyo, Japan
Mr. Kanso doesn't just focus on canned fish. While there is plenty of choice, he also has other dishes on offer. He offers a full service, even though all he really does is heat up the food. The customer chooses what they want to eat, it is taken off the shelf and prepared. It's a simple system for sure, and there's something more to be said for it. Within five minutes the guest can be eating their food. So successful has the solution, launched in Osaka in 2002, that it now has more than 40 restaurants in Japan, Thailand, Malaysia, Hong Kong and Taiwan. Mr. Kanso now has his own brand of canned food, the best-selling being tamagoyaki (rolled omelette) and takoyaki (fried octopus).
Source: https://www.tastingtable.com/1199223/restaurants-around-the-world-that-specialize-in-canned-foods/
