Sardines swirling in preserved lemons. Mackerel basking in curry sauce. Chargrilled squid bathing in ink. All are culinary delicacies long popular in Europe that are now making their mark on U.S. menus.
The country’s canned seafood industry is moving well beyond tuna sandwiches, a pandemic-era trend that began with Americans in lockdown demanding more of their cupboard staples.
Since then, the U.S.
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