A Flock of Seagulls

When the seagulls follow the trawler, it's because they think

sardines will be thrown into the sea - Eric Cantona.

 

 

Being the first step in my journey toward the larger world of tinned seafood.

 

The first pick from my Father's Day hoard was Les Mouettes d’Arvor Sardines in EVOO w/ Lemon Confit & Chilli Pepper.

 

 Les Mouettes d’Arvor translates to the Seagulls of Arvor. The favorite football team of Jacques Gonidec of Concarneau, along Brittany's southern coast. Along with his parents he created Conserverie Gonidec, a canner of high quality seafood, including sardines. Brittany was once the center of seafood canning in France much as Stonington, Maine and Monterey, California were in the United States. In fact, modern canning began during the Napoleonic Wars, the invention of one Nicholas Appert, and in the 1830s, following Appert's method, the fish canning industry was flourishing in Brittany. Today Conserverie Gonidec is the last traditional seafood canner in the region.

Something Fishy

 

Is this chicken what I have or is this fish? I know it's tuna. 

But it says chicken. By the sea. - Jessica Simpson

It's been a while since I blogged. I guess I just lacked the right inspiration. But over the last months, I may have found that inspiration in the form of can seafood products – also known as tinned fish.

 

I'm not talking about canned tuna here – not that there's anything wrong with that. When I want a hunk of fresh tuna loin seared rare, I'm going to buy the freshest piece of fish I can find. When I want a tuna sandwich I look for chunk light tuna in oil. I also have no objection, not that it matters, to canned salmon for salmon salad sandwiches. I only object when these are served in cooked preparations. Thence came nightmares of my youth.