Shrimp

Shrimp appear in tinned form primarily through Asian producers, where small dried, brined, and packed shrimp are pantry staples across Chinese, Thai, Vietnamese, and Korean cuisine. Tinned shrimp from Southeast Asia, particularly Thailand and Vietnam, are common in US Asian grocery retail. European producers occasionally pack small North Atlantic shrimp (Pandalus borealis) in brine. In the conservas tradition, gambas (prawns) appear occasionally in Spanish and Portuguese specialty tins, typically in brine or olive oil. The category is less developed in artisan Western tinned fish than crabs, mussels, and clams, but Asian demand sustains a large global production volume.

How to eat it: into a rice bowl or a salad, piled into a roll with mayo, or the small dried ones stirred into a stir-fry or fried rice as a savory base.