Whether you鈥檝e been hanging out with your paleo-obsessed climbing buddies or your foodie friends, you鈥檝e probably seen them do something surprising: crack open a tin of canned sardines, anchovies, or mackerel. Four-hour guru Tim Ferriss聽extolled the virtues of doing so on the 聽(鈥淚 will literally buy cases of sardines,鈥 he said), and , which sells sustainable fish in cans, has seen sales rise 28 percent in the past year. What鈥檚 going on here? Thanks for asking.
1. They're Good for You
Sardines in olive oil deliver an Olympic-size punch of omega-3 fatty acids, protein, and monounsaturated fat, with virtually no carbs.聽
2. They're Easier on the Environment
Wild Planet cooks its fish in large batches during the canning聽process鈥攊t鈥檚 ultra-efficient protein production. And because聽sar颅dines and anchovies are聽low on the food chain, they accumulate fewer heavy metals.
3. They Taste Incredible
When canned in oil, the flavor of fish improves鈥斅璭specially if it鈥檚聽allowed to age. 鈥淚t鈥檚 almost like a wine, where people are buying based on the vintage,鈥 says Kathy Sidell, who recently opened Saltie Girl, a tinned-fish bar,聽in Boston.聽
Here are three types of seafood that take particularly well to canning.
Oysters, Mussels, and Clams
Try Ram贸n Pe帽a鈥檚 pickled mussels聽or smoked oysters鈥攜ou鈥檒l get more than 16 grams聽of protein, plus vita-min C, zinc, and iron.聽
Sardines
One serving provides well over your daily dose of vitamin B12, two-thirds of your vitamin D, and roughly 25 grams of protein. Try spiced sardines with zesty chili oil.聽
Squid and Octopus
Get them packed in squid ink sauce from Ram贸n Pe帽a or in a spicy tomato paste from Jos茅 Gourmet. Both species give you phosphorous, magnesium, and zinc.