A kind of magic

The canning process is transformational,” says chef and restaurateur Mitch Tonks. “Look at the difference between tinned and fresh sardines – it’s some kind of magic.” Consumers in markets such as Spain and Portugal will already be familiar with premium canned seafood, from sardines to cuttlefish. In the UK, where Tonks runs restaurants including The Seahorse…

To continue reading,
please login or subscribe to The Canmaker

Recent Articles

spot_img