{"id":30262,"date":"2017-04-24T01:55:41","date_gmt":"2017-04-24T05:55:41","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30262"},"modified":"2022-09-19T10:25:13","modified_gmt":"2022-09-19T14:25:13","slug":"great-28-pairings-cheese-tinned-fish","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-tinned-fish\/","title":{"rendered":"The Great 28 Pairings: Cheese + Tinned Fish"},"content":{"rendered":"

The Great 28 is featured in our Cheese+ 2017 issue<\/a>. Check out 27 other pairings here<\/a>.<\/em><\/h4>\n

There\u2019s the can of wan tuna buried in your cupboard or shriveled anchovies knocked to the side of your Caesar salad . . . and then there\u2019s the preserved seafood currently crowding restaurant menus. Tinned fish\u2014sardines, oysters, squid, mussels, and more, processed and packed in oil, often with added spices or herbs\u2014is having a moment in the United States.<\/p>\n

The trend is arriving in coastal cities such as Seattle, Boston, and Portland, Ore., from parts of Europe\u2014Spain and Portugal, especially\u2014where the style of canned seafood known as conservas<\/em> is a way of life, whether nabbed at the market or ordered off a menu. Haley Fournier opened Boston\u2019s haley.henry<\/a> wine bar in 2016 with an emphasis on this seafood to pay homage to the culture she\u2019d fallen in love with while traveling in Spain a decade ago. A casual menu built around charcuterie, cheese, and high- end tinned fish are central to her concept of an intimate, wine-focused, shared-plates spot.<\/p>\n

While diners have been receptive to the preserved offerings at haley.henry\u2014full of flavor, protein, and an array of nutrients including calcium and omega-3 fatty acids, the snacks appeal to both adventurous and healthy eaters alike\u2014a certain amount of education is necessary.<\/p>\n

\u201cHere in America we don\u2019t eat or make [a lot of] tinned fish\u2014it\u2019s not part of our culture,\u201d Fournier says. \u201cSo we have a lot of people who come in and say, \u2018I\u2019m not eating that,\u2019 and I say, \u2018Yes you are,\u2019 and 99 percent go for it, and they love it.\u201d<\/p>\n

Though fish and cheese are not the most intuitive pairing, these canned creatures, with tender texture yet brawny, briny traits, do, in fact, get along swimmingly with curds and cultured dairy\u2014stigma be damned.<\/p>\n

Sardines<\/h2>\n

Rich and meaty with strong saline flavors, sardines are often packed with bones intact (albeit softened through processing), so the fish may be an acquired taste. \u201cI like to serve sardines with potato chips,\u201d Fournier says, \u201cwhich are [also] salty and crunchy and obscure the crunch of the bones.\u201d Match the pair with a fluffy, creamy cheese such as sheep\u2019s milk ricotta\u2014its mild, tangy flavor helps shoulder the salt, heft, and texture. Or flake sardines into a salad with thinly sliced celery, chopped parsley, and fresh lemon juice, then make it rain Parmigiano Reggiano<\/a>. The robust cheese high-fives the fish, while the cool, vegetal tones of celery and herbs bring flavors into balance.<\/p>\n

Recommended Pairings<\/em><\/p>\n

Bellwether Farms Sheep Milk Basket Ricotta<\/a> + Bela Sardines<\/a><\/p>\n

Parmigiano Reggiano PDO + Bela Sardines<\/p>\n

Smoked Oysters<\/h2>\n

\u201cIf someone\u2019s new to oysters, I suggest they try smoked ones first,\u201d says Nick Jambor, founder of Ekone Oyster Company on Willapa Bay in southwest Washington State. Once milky, slippery raw oysters are cooked, brined, smoked, and canned, he says, the bivalves\u2019 mildly sweet, brackish flavors are concentrated and texture becomes much firmer and drier. To prepare an addictive fish p\u00e2t\u00e9, blend these oysters with rich cream cheese, chopped pimento, and parsley. Or build crostini that juxtapose spicy preserved bivalves with a smear of cakey, tart goat\u2019s milk curds\u2014neither component overwhelms the other.<\/p>\n

Recommended Pairings<\/em><\/p>\n

Philadelphia Cream Cheese<\/a> + Ekone Oyster Company Original Flavor Smoked Oysters<\/a><\/p>\n

Blue Ledge Farm Lake\u2019s Edge<\/a> + Ekone Oyster Company Habanero Hots Smoked Oysters<\/a><\/p>\n

Octopus<\/h2>\n

Octopus is central to the cuisine of Galicia, Spain, also the location of third-generation seafood cannery Ram\u00f3n Pe\u00f1a. Super-rich and tender with a mild ocean flavor, Ram\u00f3n Pe\u00f1a\u2019s tinned pulpo<\/em> in olive oil is so luxurious it demands simplicity. Try it atop baguette slices with a slick of cultured butter and a sprinkle of smoked paprika\u2014the nutty-sweet butter offers a restrained pedestal for the canned cephalopod. Or saut\u00e9 it gently with garlic to serve over rice with a sprinkle of Greek feta\u2014the curds provide a briny accent but allow the octopus\u2019s flavor and texture to take center stage.<\/p>\n

Recommended Pairings<\/em><\/p>\n

Ploughgate Creamery Cultured Butter<\/a> + Ram\u00f3n Pe\u00f1a<\/a> Octopus in Olive Oil<\/p>\n

Feta PDO + Ram\u00f3n Pe\u00f1a Octopus in Olive Oil<\/p>\n","protected":false},"excerpt":{"rendered":"

A fresh take on surf and turf<\/p>\n","protected":false},"author":60,"featured_media":44562,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[15866,15871,933,2344,15864,15870,15875,15865,15863,15872,3003,14430,935,15867,15869,15873,6468,15874,15671,3385,15868,15862,15670],"coauthors":[718],"class_list":["post-30262","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-bellwether-farms-sheep-milk-basket-ricotta","tag-blue-ledge-farm-lakes-edge","tag-boston","tag-cheese-pairings","tag-conservas","tag-ekone-oyster-company","tag-galicia","tag-haley-fournier","tag-mussels","tag-nick-jambor","tag-octopus","tag-oysters","tag-pairings","tag-parmigiano-reggiano-pdo","tag-philadelphia-cream-cheese","tag-ploughgate-creamery-cultured-butter","tag-portland","tag-ramon-pena","tag-sardines","tag-seattle","tag-smoked-oysters","tag-squid","tag-tinned-fish"],"acf":[],"yoast_head":"\nThe Great 28 Pairings: Cheese + Tinned Fish - 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