Escabeche

A light vinegar cure: the fish is cooked, then steeped in oil, vinegar, paprika and garlic, bright and tangy, the liquid at the bottom of the tin essentially a dressing.

About 364 tins, mostly sardines, mussels and bonito. Pour the whole tin over cold rice or a boiled potato, or onto sturdy bread that can take the acid. Not a plain marinade and not a Galician sauce; the vinegar is the tell.