InSauce

The catch-all for tins built around a more complex, named sauce than a plain oil or brine: salsa verde, vizcaina, a la americana, brava, a cream or other prepared sauce that does not fit one of the more specific preparations. The sauce is as much the dish as the fish, made to flavor and carry it rather than simply preserve it. When a tin leads with its sauce rather than its oil, and that sauce is not one of the named regional styles with its own place, this is where it sits.