Canned fish preserves with vintage: the best kept secret of gourmets

We are talking about tuna, bonito, sardines, mackerel… pieces of canned blue fish that improve with time and have become real objects of desire for the most demanding palates. Canned fish is one of the most consumed specialties in our gastronomy for its variety and versatility, and now also for its flavor and quality.
In recent times, a new trend has emerged that is revolutionizing the world of canned gourmet fish: canned sardines, tuna, bonito or mackerel.
This new trend in Spain, but with a long history in countries such as France, has arisen for several reasons.
Among them, because consumers are increasingly interested in knowing the origin and quality of the food they consume, and in enjoying products with a more authentic and natural flavor.
Thus, authentic delicacies such as ‘reserve sardines’, ‘vintage white tuna’ or ‘Serie Oro anchovies’, which can rub shoulders with the most exclusive gourmet products, are appearing on the market.
And the fact is that canned fish is in fashion, not only because the great chefs use it as an ingredient in their best culinary creations, but because we are facing one of the tastiest and healthiest foods that exist.

What is the vintage in canned fish?

This is a label that specifies the date of capture and processing of the fish used in the canning process.
This information will let you know when the fish inside was caught and processed, which guarantees a unique flavor and texture.
Some brands even include the boat, area and fishing gear in this information.
The French term“millésime“, which refers to the vintage in the world of wine, is also used in some gourmet preserves to indicate the year of capture and also to emphasize that the fish used in the production of the preserve is of exceptional quality, with a unique texture and flavor.

Does the vintage really improve the taste of canned fish?

Undoubtedly, but as long as the canned product is of good quality.
In the case of millésime preserves, intended for vintage, the catch is made at the fattiest moment, and they are canned low in salt and with optimum quality oil such as EVOO, and always in a traditional way so that they have a good aging.
During all this time, the fish acquires a more intense and authentic flavor, due to the slow maturation it undergoes in the can.

Although it is not an exact science, experts indicate that sardines reach their maximum potential after 10 years of canning.

It is important that to ensure their correct preservation during all these years, preserves are kept away from direct sources of heat or light and away from humidity.

The most demanded aged canned sardines are those of sardines, but they also significantly improve the flavor and texture of other canned oily fish such as tuna, white tuna or mackerel.

Which brands produce aged canned food?

Currently, there are several brands that offer canned fish with a specified vintage on the label.
In Spain we have some of the best canning companies in the world, such as Ortiz, Codesa, Paco Lafuente, Ramón Peña, Lolín or La Góndola, which offer vintage products, identified with labels such as Selección, Reserva de Familia, Serie Oro, Serie Limitada, Millésimées, etc.

You can find preserves with specified vintages in the gourmet online store Casa Ballester, and here is a sample.