The Art of Tinned Food: A Delicate Balance of Flavors and Textures

As we sit down to review these tinned delights, it becomes apparent that each one is a masterclass in balancing flavors and textures. The first tin, which we've been struggling to identify, has sparked a heated debate among us. "This is very small," says one of our team members, "and I'm going either for little clams or something more traditional." It's clear that this tin is not your average clams or fish pate. The taste is rich and subtle, with a hint of port wine that adds depth to the dish.

As we delve deeper into the tin, we're reminded of the world of tinned food being often misunderstood. "Every tinned food is processed," says another team member, but this particular one has a certain je ne sais quoi that sets it apart from its peers. The texture is soft and almost moussy, making it a delight to eat. But what's truly impressive is the attention to detail that's gone into creating this product.

One of our team members quips, "I think I might need a spoon with this one," highlighting the delicate balance of flavors and textures at play here. And indeed, every bite is a masterclass in restraint. The flavor profile is incredibly well-balanced, with a subtle fishiness that's tempered by the richness of olive oil. It's not porty in the slightest, but rather a nuanced interpretation of this iconic ingredient.

As we move on to our next tin, it becomes clear that these products are more than just a meal in a can. They're an indicator of our economic times, with tinned food often being seen as a last resort for those struggling financially. But then there are the premium ones, like this particular tin, which sit outside of that narrative and offer a glimpse into a world of luxury and sophistication.

This next tin has us all intrigued, with its ring pull design making it easy to access without needing an opener. "I'm blown away by the variety," says one team member, as we marvel at the range of tinned delights on offer. From spicy urchin to delicate fish pate, each tin is a surprise waiting to happen.

And speaking of surprises, our next tin has us all scratching our heads. Is it an urchin? Or perhaps something entirely different? The spiky outside gives nothing away, but the flavor profile is undeniably unique. We recall having urchin before, only in fresh form, and are eager to see how this tin's preparation will reveal its secrets.

As we continue our exploration of tinned food, it becomes clear that these products are more than just a meal – they're an experience. They're a journey through the world of flavors and textures, with each tin offering a new surprise waiting to happen. Whether you're a seasoned foodie or just looking for a new adventure, there's never been a better time to explore the world of tinned delights.

Tinned Food as a Reflection of Our Times

The world of tinned food is often viewed as a reflection of our times – a symbol of economic struggles and the frugal measures we take to get by. But what about those premium tins that seem to defy this narrative? Are they simply a luxury item, or is there something more to them?

As it turns out, these premium tins are not just a indulgence – they're an indicator of our changing times. With the rise of recession and economic uncertainty, people are turning to affordable ways of eating rich, nutritious proteins. Tinned food has become a staple in many households, offering a convenient and accessible way to enjoy high-quality ingredients.

But what happens when we sit down to eat these premium tins? Do they taste as good as their more expensive counterparts? The answer is yes – often with surprising flair. Take this particular tin, for example, which combines the freshness of trout with the richness of port wine. It's a match made in heaven, with each bite offering a subtle balance of flavors that's both soothing and satisfying.

This observation got us thinking about the role of tinned food in our lives. Are we just using these products as a last resort, or are they becoming an integral part of our culinary journey? The answer lies somewhere in between – with premium tins like this one sitting at the higher end of the spectrum, offering a world-class eating experience that's both exciting and affordable.

Tinned Food: A Tool for the Modern Kitchen

As we explore the world of tinned food, it becomes clear that these products are becoming an essential tool for the modern kitchen. Whether you're a seasoned chef or just starting out, tinned delights offer a wealth of inspiration and creativity.

But what makes these products so special? Is it the sheer variety on offer, with everything from spicy urchin to delicate fish pate at our fingertips? Or is it something more – perhaps the attention to detail that's gone into creating each product?

The answer lies in the expertise and craftsmanship that goes into creating these tins. From the producers themselves, who are passionate about delivering high-quality ingredients, to the packaging teams who ensure every tin is presented with care and precision.

And then there's us – the consumers. We're often skeptical of these products at first, but as we explore the world of tinned food, we begin to appreciate their value. Whether it's the convenience, the taste, or the sheer novelty factor, these products have something to offer every kind of cook and foodie.

Tinned Food: A World of Flavors Waiting to Happen

As our journey through the world of tinned food comes to a close, we're left with one final thought – that these products are more than just a meal in a can. They're an experience waiting to happen.

With each tin offering a new surprise, whether it's spicy urchin or delicate fish pate, every bite is an opportunity to explore new flavors and textures. Whether you're looking for something familiar or something entirely new, there's never been a better time to explore the world of tinned delights.

And so, as we sit down to enjoy our final tin, we can't help but feel grateful for this journey. From little-known delicacies to gourmet masterpieces, every product has offered something unique and exciting. The world of tinned food is full of surprises waiting to happen – and we can't wait to see what's next.

"WEBVTTKind: captionsLanguage: en- Barry and I enjoyedthe last one so much,we're back for TikToktinned fish date number two.- It wasn't a thing.It's still not a thing.- You promised me wine on the second date.- Fine.I'll get you some wine, sir.I've got an open bottle of prosecco.Lovely, yes, sir.- Bubbles, dear to my heart.- We're off at a good start.Lift the cloche.- Tin number one.Oh, it's a tin.- The last round, everysingle tin was fascinating.- It surprised us.Where else can we go inthe world of tinned fish?- Is it oil? Is it brine?Is it oil? Is it brine?It's oily. We're oily. We're oily.- Oh my word.- Oh no.Oh no.(laughs)This is proper squiggly.I'm not sure I'm gonnado well with this one.- They are tiny.- What are they?Are they-- They're like tinylittle minnows, almost.- Are they fish or is it like-- Fish noodles.- Julienne of fish.Oh, whoa.- Wow.- Whoa, what are they?Are they eel? Is it eely?'Cause I don't see any-- Eely.That's a city north of, right?- I don't see any eyes or tails.- I'm gonna be honest,I've never seen these before in my life.- Mate, just go for it.One, two, three, bye.Oh my goodness.And they're not very fishy.- They're absolutely delicious.- Really meaty.- They're almost anchovy-esque.Lot of garlic involved.- There's a lot of garlic,but not very salty.- No.- Very, very meaty.- They have to be-- I'm gonna have to read the card'cause I haven't got a clue.- Read it.- Surimi angulaswith garlic sauce.- Definitely garlicy.- Enjoy baby eels, orelvers, in a sustainable way.These elvers-- Elvers.- Are made from surimi,a natural fish pastefound in Asian cuisinecreated from abundant white fish.So they're not baby eels.They look like baby eels.- So these are like crab sticks.- Yes.- Imitation crab.- Imitation baby eels madefrom a natural fish pastefound in Asian cuisine createdfrom abundant white fish.Saute a tiny slice of garlic in olive oiland chopped chilli pepperand the drain elversand heat throughor simply scatter themover a cold or warm salad.- Never ever-- Never heard of this.- Heard or seen these before,but all of a sudden it makes sense.So I feel like tinned fishis a pretty sustainable-- Yeah.- Thing anyway because it's agood way of preserving fish.- Yeah.- But now this is usingleftover white fish paste.Really lovely and garlicy.- Yeah.- I can absolutely seethis on some crisp bread.I wonder what they colour them with.'Cause like imitation crab-- Oh, what, the-- Which is suddenly giventhis pink red outside,these have kind of got a grey stroke,brushstroke across them,so they look like an eel evenmore than just their shape.- So they often have amild and neutral tastethat can be enhanced withadditional seasoningsand sauces when cooked and served.You're right, 'cause it's,the main flavour in this is garlic.- Yeah.- It's just texture.- Otherwise it's just white fish paste,which has that slightly bouncy texturebecause the way it's cooked.Ff you had a mountain of those on a plate,some crispy breadcrumbs.- Yeah, yeah, yeah, yeah.- Fresh bread.- Yes.- I am there for it.- What a start.Oh, do you wanna know how much these cost?(cash register dings)£4.20.- Yes, everyone should buy them,for the reaction if nothing else,'cause we were a bit scepticalwhen we opened the tin.- What a great thing tobring out at a tapas partyof some sort and get people talking.- Yeah.- 'Cause everyone would be scared of thatuntil they ate it and went, oh, okay.Yeah, that's just white fish.- I think a lot of people weknow because we're just notfamiliar in the UK with them.- No.Time to leave a review, Ebbers.There's a good one here,isn't there, surely.- I'm hooked.They're really good.I'd say catch of the day.- They're eely good.Yours is better.- Reely, reely.- I know, I know, yeah,I get it, it was good.- If you are enjoying this,there are some small things you can dothat make a big difference to us.Like the video.Subscribe if you aren't.Click the notificationbell and select all.Thanks.- We're being kept on ourfishy toes here because-- Fishy toes?- None of the more obvious ones.- No, I-- No tuna, no salmon, no crab.We use tinned crab quite a lot.- I don't know what to expectfrom any of these tins.This is brilliant. Let's go again.See, this is pointless.- It's a cloche to revealsomething we can't.Again, no information.What are we hoping for?'Cause I'm gonna be honest, imitation eel,I wasn't expecting.- No.You know what? Something familiar.(both laugh)Please.(upbeat music)What is that?- Okay, okay, okay, okay.- Whoa, funky.This is fishy.This is really fishy.And is this, do you thinkthat might be squid ink?- I think it might besquid or octopus ink sacs.They are very firm.- They're-- Oh, it's 'cause they're,ooh, they're stuffed.- They're filled. They're stuffed squid.- Oh, the rest of it's body.This is just like an anatomylesson, I've decided.- What do you mean?They've taken the legsand put them inside?(gasps)They have.They've tucked them in.- Yeah, they've got 'em folded inside of-It's a tuck.It's a tuck.It's a fishy tuck.- Nippy fish and tuck.Wow. Let's get them here.- Let me go for the ring.- I've got the nib and a bitof leg in there, as well.(laughs)- Cheers.- Cheers.- Wow, wow, wow.- Okay. Cool.- So, wow, wow, wow.So when you think ofcalamari, squid, octopus,you instantly think it'seither gonna be delicious'cause it's super fresh.- It's the best or the worstfish you ever had every time.- This is like a long, slow,I would imagine, braise.Maybe that's what thecanning process does.Although that would bea high heat quite quick.But they are really firm to cut through,so they're not mushy,but then soft to eat.- There is a slight chew to it,but it's not rubbery in the slightest.They do look a little bittesticley, don't they?- Yes, slightly (bleep) like.(Barry laughs)But tasty for it.- You know what?I'm gonna pop a (bleep) in.- What, just go in whole?- Yeah, go in whole.'Cause it looks like it should be.- Our date night's going well.(both laugh)- It's delicious.The brine isn't too salty at all.It's what, it's inky.But the same sort of like inky sauceyou'd toss a pasta in.- Pass me some bread.I wanna dunk in that sauce.It's oily more than it is anything else,but it's got a little bit of that colour.Possibly again a littlebit of chilli or tomato.It's giving it a bit of a rouge.- Wow. Okay. Right.I was hoping for somethingoctopussy or squiddy.That's delivered.What is it?- These are stuffedcalamares in an ink saucewith peppers and tomato.So again, Galician, Northern Spain.I think all of these thatwe've done have been delicaciesbecause you need toknow that you want thembecause they're all quite premium.I don't think you buy themon a whim going, I wonder.I think you kinda go, they're good.I'm gonna buy them.And therefore the delicacything is almost a given.Often served with a chunk of good breadto mop up delicious ink.It has to be.More importantly, they'resaying tender stuffed squid.- So I-- I've never had more tender.- I'm thinking the preppingwas they've obviously,you have the body.They must've pulled the body out,taken the head off andthen stuffed the legs.Oh no, trimmed the wings offand then stuffed it back inside.- Remove the beak and up it goes.- And then I guess it'sjust cooked in the tinwith the sauce.- I wouldn't be surprisedif they've been slow braisedbefore they went into a tin.- You reckon?- Only 'cause they are so tender.- Yeah.- The canning process might do that,but I don't know.- The texture I've neverexperienced from a squid,but it's incredible.- Yeah.- I didn't realise I lovedtinned seafood so muchuntil this video.There's not been, thesehave been spectacular.Okay. Right.- So all of these tinnedfish have come from a store25 minutes walk down the road.- Is that all?- (indistinct) Market,you can get tinned fishto fill your dreams.I didn't know I needed this in my life.- I've got a review.- About our Galician squid?- Stuff yourself withcalamari, because they did,(Ben laughs)What else can you squeeze in a tin?I'm getting nervous now.Must have run out of animals.- Here we go. Number three.- Please.- Fake fish, the stuffed squid,and now another tin.- I've got this one.- Hang on. This is very small.- This is more-- So I'm going either little clams.- I think this might be more traditional.I'm expecting like-- Or it could be more processed.- More, yeah, processed.This one's definitely more processed.You're gonna turn it out as a cake?(indistinct)- I mean, every tinnedfood is processed, right?- Yeah, but-- Ah.Yeah, it's got cat food vibes.But I think it's also gottinned fish pate vibes.You might need some bread with this one.- I think I might needa spoon with this one.- Ooh, it's very soft, almost moussy.Yummy.- Wow.- Yummy, yummy, yummy.- Incredible olive oil.- Yeah.- So unlike the otherswhere they've been swimming in olive oil,olive oil has become anintegral part of the ingredient.- Yeah, or it'sjust a very oily fish.- It's quite, I'd say it'squite a subtle fish flavour.It's as oily as it is fishy.- Interestingly, on the continent,you go to a nice restaurant,they bring you a basket ofbread and a little fish pate.The only thing I thoughtwe haven't discussed isthe colour of it suggeststhat it is a pinkor orange fleshed fish.- Yep.- Salmon would be too obvious.- Of course.- So something like a trout.- It's a trout with port and wine-- Port?- It's a trout with port wine pate.The pork surprises me.This Portuguese product combineshigh quality fish freshnessand unique flavour withingredients that lend a specialcharacter in a balancedseasoning blend of oil,port wine, and vinegar.It is incredibly well balanced.- It's absolutely delicious,and I think it's very, very soft.The colour I would've, well,now we know it's got port,that's giving it a bit of colour, too.But I was thinking thatwas coming from the trout.Presumably sea trout.I love trout,but I prefer sea troutto a brown river trout.- Yeah.- Because it can be a little bit muddy.- Yeah.- I don't think that's gotthat kind of essence to it,but maybe that's 'cause it's balancedwith the sweetness of port,which obviously a fortified wine.- Yeah.The port wine imparts itsdistinct, fruity, rich,and slightly sweet characteristicsto the overall taste.It's not porty in the slightest.It's just been balanced with the port.That's-- Which a good port also is,although it is sweet, it's also high acid,which is why it's nicely balanced.- Tinned food has reputationof worst case scenario food,apocalyptic food, where thisis, should be treasured.And in fact, it comes in a little,well, looks like a cheese wrapper.- Yeah, we'd wrap a pork pieor a wheel of cheesein this kind of paper.'Cause interestingly,tinned food is an indicatorof recession, as well.The more tinned food thatwe're sold is an indicatorthat we are moving intoand through recessionand more people are struggling'cause it is a moreaffordable way of eatingrich, nutritious proteins.And then you have thesekind of premium onesthat sit outside of that,and the two worlds are quiteliterally oceans apart.- Is it time for a review?- Yeah. Have you got one?- Nope.- One hour later.- We got a crap review.It's taken us a while tofind one, but go for it.- But I'm trying to do play on words.I'm not really-- This is tricky.- Tinged with troutidation.- Ha ha?- But I'd happily finish it all.(Barry makes unsatisfied noise)I've got three in there.- Let's get this video done.Next one.(both laugh)I hope you and you areenjoying our TikTok tinny date,'cause I'm having a lovely time.- I'm blown away by the variety.Every one of the tins we'vehad that's been ring pull.No require for a tin opener anymore.- No.- I am the tin opener.I have become the kitchen appliance.- Yeah, you're the-- I am the tin man.- You are a tool.(both laugh)- I knew it.I suspected this might be on its way.- Yeah.- Is this urchin?- I think it could be.- 'Cause this is a real delicacy.The only time I've hadurchin before was in Tokyowhen we had it fresh.- Yeah, or we've had themin London in Borough Market.- Oh, we did.- I think we've had them in the studio.Obviously the spiky outside of these-- Yeah.- I've even seen them stuckto the side of the sea wall.- \"I've been to Croatia!\"- In Croatia.- They're one of those-- However-- They're one of those animals that reallydon't want to be eaten.- I mean-- They make a really goodeffort at not being eaten.But still, we find a way.- And I would say they'rereally, really delicate,and therefore the canning processsomewhat changes their texture.- It turns into an,it naturally turns into a pate almost.It breaks apart.- Cheers.- Cheers.- Almost metallic.- Oh, God, yeah.- You know when you have saffronand you can compare itto being almost metallic.- Obviously this has all beenseafood, but this tastes,you're right, it tastes metallic.It tastes like you'veplucked it off the sideof a metal boat.- Yeah.- You know what I mean?- That is the hull of the boator the tin that it comes in, yeah.- I've never tasted that before,but it's left a flavour inmy mouth that reminds meof summer holidays by the beach.- Of sunshine. It tastesof sunshine and the beach.- Yeah, it does. It's sunshine in a tin.That is-- Absolutely delicious.Shall we find out more about it?This is indeed sea urchin and a delicacy,but it is sea urchin roe.- Huh?- It is the eggs of sea urchin.- Oh, no.- Highly valued for creamy textureand distinctive briny flavourreminiscent of the ocean.But in particular,the roe is celebrated indifferent culinary culturesacross the world.For example, in Japan where they havea deep appreciation for uni.So it lives in rocky areas.It's harvested only whenthe weather permits.And as we've just tasted, ithas a buttery consistency,that it has a uniqueclean and clear taste.- I've got it. I've got it.It doesn't taste like the sea.It tastes like the sea air.- Yeah. Yeah?- I'm getting the fragrance of sea air,of sunshine hitting salty waterand bouncing it back into my-It's the fragrance that I'm left withthat reminds me of justreally happy times.I've always been nervous of sea urchinbecause when I've had it fresh,it's sometimes a little bit,it's been too fishy for me.All the tinny processfeels like it's removedsome of the fishinessand you're left withjust mainly fragrance.- I feel like we're gonnahave fishy breath for a while.- Don't care. It's delicious fishy breath.- 'Cause it lingers a bit,but it's absolutely delicious.Another one from Don Reinaldo.What I'm sensing, and I've never been,is that Galicia is the placewe should go for tinned fish.- Mm, let's do it.- I mean, the good thingis process of tinning meansthat they can come to us andit's not suffered as a result,but maybe we should just go there.- It feels like you need toenjoy it within the environment.- I think you could devour itbecause it's really rich and delicious.But you're right, it's somethingyou kind of want to share.Rather than your TikTok tinned fish date,it becomes more of a collective group.- Mm-hmm.(laughs)No, no, no.Different type of party, Ebbers.(both laugh)- I would say keys in, but it's-- No, no, tins in.- You need a key forcorned beef, don't you?Not for tinned fish.- Gimme a price. You got a price?- I have got a price.Do you wanna have a guess at a price?- For that tin?You know what?- Two ounces, not even that.- It's gonna be pricey,let's say a tenner.- It's £22.80.- Wow.- So £10, over £10 an ounce.- But we, I think we saidit in the last video,as an experience and as a safe-- Hang on, hang on, hang on,hang on, hang on, hang on.- I know.- Who'd have thoughtbefore we started thisthat we'd be talking about theexperience of a tinned fish?(Barry laughs)- You're very right.We've been doing thisfor nearly 15 years and-- It goes up every time I speak to you.- I know, what is it?- I think it's 13.- Oh, it feels longer.But we've never experiencedanything like that.And £20 is a lot of money,but again, to put that on the tableand let others experiencewhat we've experienced.- And only because it'sunknown, because caviar-- Yeah, yeah, yeah.- For good and for bad.- Yeah.- Is another product that comes in a tinthat's probably even more expensive.- Yeah. Oh, that's better.I'd prefer that every day.- This is sea urchin roe,as opposed to caviar, whichis the roe of sturgeon.- Yeah.We need a review for this.- I would roe all the wayto Galicia to get my own.- Well, there you go.That's given them the best review so far.What an experience.Thank you.And thank you forrecommending us doing this.This has been amazing.- If you'd love to see ournext TikTok tinned fish date-(laughs)- No, no.- Comment down below with any other fishthat can fit in a tin.- We're done, done, done.Other tins, other things thatwe could do, let us know.\n"