cook (not!): conserva

I’ve been doing my own private happy hour this holiday season of tinned fish. My first conserva snack was fishwife’s albacore tuna in spicy olive oil, and it was meh. But recently, I saw an Instagram post of a chef eating a tin of smoked oysters with chopped mix-ins of red onion, tomatoes, serranos, and cilantro and crackers. I aim to try that. Here’s what I ate a couple nights ago.                   

Like I said, the Fishwife tuna was just meh. Last night’s tin was Patagonia’s mussels. Wished I’d done the taco topping thing, but next time. Not my thing to eat cheese with conserva, but yes to drops of sherry vinegar to the oil in the fish, giardinera and artichokes and olives. Crackers, of course. Though I wouldn’t say no to a petite baguette.