CANNED SEAFOOD Taste Test

It's Friday! We're exploring more culinary wonders in the form of canned seafood!


Sorted Live is Back with the Wild Weekender on 5th & 6th August 2023, we’re putting on an EPIC weekend of live-streamed FUN, stuffed full of your favourite video formats, brand new ideas and, of course, two completely crazy Pass It On LIVES.

Time to CANCEL your boring dinners!

The awesome benefits of the Sidekick app:
- Unlock your kitchen confidence to discover awesome new ingredients and dishes
- Reduce the stress of deciding what to cook EVERY day
- Grocery shopping made simple, with an automatically-generated list
- Cook more sustainably & reduce your food waste

[lynnettesue]

Yes! We'd love a date #2, guys! Definitely do more of these!

[lynnettesue]

Their friendship is *chef's kiss*. So great to see! And it's fun to see Ben coming in with the shots fired first. 😁🤣
"You need as many muscles as you can get"
"That was unnecessary, I've been working out. I've been trying"
"Have you?"
"I know."
😂

[ZPaNHL]

You cannot beat the Spanish and the Portuguese in the realm of canned seafood, It's such a proud cultural touchstone for us

[Isa_bea]

Canned seafood industry it's very important where i come from, Galicia in the NW Spain :) We have wonderfull seafood in our coasts, so we do produce high quality canned seafood. I love to see you guys enjoying our food. 😍 Btw, in the third can, Xouba is pronounced like "Show-bah". They are little sardines. We use to eat them covered in simple flour and deep fryed. Amazing!! And the four one, the razor clams, they are from a little island near my hometown!! I'm enjoying so much this episode, seen you discovering the greatness of my homeland seafood.🤩🤩🤩

[coffeebot]

Monkfish liver in Japan is a premium part of the monkfish. We don't eat the liver of many fish, but this is a very popular one. We often eat it with ponzu (citrus soy sauce) and finely chopped spring onions.

[hilotakenaka]

Just bought tickets for the wild weekender. Hopefully my package arrived safe and sound!

[bettyvisser]

I just went to a sushi restaurant in Tokyo and found monk fish liver sushi on the menu. I remembered seeing this video so I immediately ordered this sushi. Wow! Mind blowing!! Sushi rice, nori, monkfish liver, fish eggs and topped with thinly sliced spring onion. I am so glad I watched this video, otherwise it would never occurred to me to order this sushi. Thank you sorted food for new inspirations and ideas! You have enriched my food repertoire.

[AniaBumba]

Ben and Barry are a great team. Love them together.

[Rebecca-dmul]

Really loved watching Ben continuesly tasting each tin.

[McArid]

I was kind of expecting Surstrømming being the last tin. Wise decision to not go this far 😂

[milyrouge]

Lovely to see Espinaler on your video. We’re about 5 minutes from their factory, so eat a lot of their products. If you want to go a level up from them, you should try Carpier who do amazing canned fish, but are best known for their amazing smoked products. Carlos, the owner, is also a real character!

[jessicadrake]

You guys should go fishing/foraging on the Cornwall coast with John Locker (from The Fish Locker)! He is constantly catching and cooking razor clams and other seafood, and he really knows his stuff. I love watching his channel!

[SpaceBalrog]

well you did it. I bought a tikket for both days even though I will end up watching it afterwards because of time :(
You guys bring joy to my evenings after my work. I love you all and wish you an amazing Weekend livestream!! Your videos are a small part of my life and I am glad to support you this way. Thank you.

[Thomahawk]

This might be my favorite episode so far! You even had me looking for a lost can of fish liver in my pantry but it seems I'm all out. I guess I'm adding it to my grocery list!

[Afrolovertje]

Worked on Spanish vessels a lot and these tins of mussels or ansjovis were amazing snacks 😂

[ranrunrei]

Omg! I love monkfish liver! Or better known as ankimo. I've been told it's kind of like foie gras of the sea.

Best way to eat it in my opinion is with ponzu and topped with momiji orishi (grated daikon and chili peppers). And since it's a seasonal autumn/winter dish, best drink together with hot sake. AAh, craving some now

[jeor]

Finally yay i know this is a weird one for a lot of people!!! I'm sure you've done your research for the episode! In the US, r/cannedsardines is basically ground zero for the new appreciation of tinned food and I've watched the groundswell of tinned seafood in the US move from these niche subreddits to the mainstream, and the tinned seafood foodtubes that came from it have been fun to watch too! As it got enough support, it flowed into the traditional tapas traditions of Spain, Netherlands, etc, to the point it is now a "rediscovery" of traditional foods and there are now a few fancy/uber hipster US restaurants that offer a tinned seafood menu, so chefs are now on it too. I really enjoyed watching that sub grow from niche "weirdo gross canned cat food eaters" to a newly re-gentrified version of a food trend!!! Hopefully this means even more high quality brands for those who always found the experience a delight.

[brianlawson]

I wish my grocers carried the more fancy tinned seafood. I like things like sardines and kippered mackerel even if they are a bit strong smelling. I remember having tinned octopus once as a kid on a dare and actually enjoying it, though it was a little rubbery. Tinned clams and mussels would be something I would try.

[Crocogator]

For some reason, canned/tinned mussels is a childhood thing for me too. My grandma's boyfriend when I was like 4-8 loved them, and had me try them. So whenever I have them now, I remember the time he took me fishing in the cabin.

[jessicayeo]

I can't believe my husband and I are accidentally trendy. We do tinned seafood dinners all the time. A bit of good cheese, sourdough and some lovely tins is my idea of a great time