Preparation
Curry
Fish packed in a curry sauce, a preparation especially associated with Scandinavian and Northern European producers and, more recently, the newer craft brands. The styles range widely, from mild, sweet, coconut-rounded curries to sharper tikka masala, and they turn the tin into something close to a finished dish. Mackerel and sardines suit it best, their richness standing up to the spice. Warmed and spooned over rice or scooped up with bread, it barely reads as something from a tin.
Tin of choice
émiettés de Lotte au Kombu Royal, curry et kumquat, 90g (lot de 12)Monkfish · by La Compagnie Bretonne
émiettés de Maquereau, Wakamé, curry rouge et mandarine (lot de 6)Atlantic Mackerel · by La Compagnie Bretonne
Émietté de maquereaux à l'algue wakamé, curry rouge et mandarineAtlantic Mackerel · by La Compagnie Bretonne
Squid in CurrySquid · by ABC+



















