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Serve canned food in a restaurant?
Yes, as long as they are of high quality and complement a menu of processed products. Those of us who like to try new places to eat or snack, are not surprised to find more and more dishes made from canned seafood, fish or vegetables.
And we are not talking about the typical canned tuna in a house salad, but about a careful selection of brands and elaborations that delight the most demanding palates.
Anchovies in traditional and avant-garde catering
The first canned products to gain prominence in the restaurant industry are, without a doubt, Cantabrian anchovies. Cantabrian anchovies .
An exquisite snack that can be eaten alone or accompanied, as in the marinera murciana or marriage, and that admits innumerable combinations.
Its success lies in offering brands that treat the product with care, from the selection of the best anchovy in the fish market, as in its cleaning and processing.
These jewels of the sea can be salted for up to 24 months, all to offer a unique and intense flavor that many diners love.
Brands such as Codesa or El Menú are common in the restaurant industry.
Canned cockles to be ordered at the bar
Time also carries the cockles in the showcases and bars of restaurants of all kinds, from coastal restaurants to those specializing in tapas.
Undoubtedly, this preserve owes its fame to its origin, the Galician Rías, and that is where the big brands that make us enjoy a little piece of sea in every bite make their preserves.
Brands such as Los Peperetes, Daporta or Arlequín are common in haute cuisine restaurants and gastrobars in our cities.
Galician razor clams, a tapa to enjoy the best seafood
The razor clams are a highly appreciated appetizer by Galician seafood lovers, and choosing the best canned razor clams is a challenge if we want to enjoy this product to the fullest.
That is why prestigious brands such as Escuris, Dardo or Ramón Peña choose Galician razor clams for their production, and apply filtering and production processes that maintain the flavor and texture of the razor clams in optimum condition.
Mussels in pickled sauce, the most recognized taste
And how could it be otherwise, pickled mussels have also found their niche in the catering industry.
This mollusk, much more modest, has managed to stand out with more and more careful and subtle elaborations that offer a unique flavor in nuances, typical of each brand.
Its origin also gives us a clue of the quality, being the Rías Baixas and the Galician coast the main producer of the most appreciated gourmet preserves.
You will surely recognize brands such as Ramón Franco, Rosa Lafuente or Legado Lola that offer handmade products with their own recipes and 100% natural ingredients.
Preserves to complete starters and main dishes
If we look at the menus of today’s restaurants, we are sure to find more or less traditional dishes made from canned tuna.
In the section of salads there is usually no lack of those with tuna from the north, getting all the prominence on the plate.
Or the zamburiñas in sauce, a bivalve increasingly consumed and demanded, also canned with the delicious scallop sauce, a delicious snack full of powerful aromas.
In short, if you have a restaurant do not hesitate to offer in your menu or in your bar some selected preserves to complete your offer and make your customers enjoy.
And if you go as a customer, take the opportunity to discover that brand or preparation that you do not usually consume, sure that many will surprise you.
At Casa Ballester we have a wide selection of gourmet preserves in small and catering formats,contact us and we will help you with the selection that best suits your style and budget!
