Take Some Tasty Canned Seafood
Down Off The Shelf
Our options for choosing healthy, responsibly-caught canned seafood are better than ever.
The Wild Planet Wild Albacore Tuna that you'll find at the store
is pole and troll-caught 3rd party certified minimal mercury albacore canned in its own juices, preserving optimal nutrients,
and of course, deliciousness.
Canned fish pack in the flavor and are ideal in picnic baskets, backpacks, earthquake kits and our kitchens. *recipe below
2012 San Diego History Center is opening TUNA!
Celebrating San Diego's Famous Fishery.
This colorful exhibition highlights the story of one of
the area's earliest industries and gives voice to the people who made San Diego the "tuna capital of the world."
The exhibit also examines the impact of commercial fishing on tuna stocks, and ongoing efforts to ensure that the fisheries for tuna around the world are sustainable.
Click on these links for a view into the rich history of
California's seafood canning industry.
Read this 1990 interview with a veteran worker on several tuna boats out of San Diego between 1937 and 1941.
See historic footage in a video tribute by the Port of San Diego in honor of tuna cannery workers of the once-thriving industry.
Pasta with Escarole, Anchovies
and Bread Crumbs
This is our idea of fast food, perfect for a quick lunch or midnight snack. Be sure the anchovies are new the olive oil top quality, and most of all the garlic is fresh and hasn't begun to sprout (sprouted garlic will ruin this dish with its bitterness). Fresh breadcrumbs, fried in a little olive oil with a good squeeze of lemon at the last moment, make a perfect finish to the dish.
- 1 pound spaghetti or pasta
- 5 to 6 tablespoons olive oil
- 4 garlic cloves, minced
- 4 packed cups chopped escarole
- 12 anchovy fillets, chopped
- pinch of red chile flakes
- 2 tablespoons chopped fresh flat-leaf parsley
- ½ cup fresh bread crumbs
- lemon wedges for garnish
- salt to taste
1) In a large pot of salted boiling water cook the pasta until al dente. Drain, reserving a little of the water.
2) In a large sauté pan or skillet, heat 4 tablespoons of the olive oil over medium heat and sauté the garlic until soft but not browned, about 2 minutes. Add the escarole and sauté until bright green and wilted, about 2 minutes, Add anchovies, red pepper flakes and pasta. Add 2 or 3 Tablespoons of the reserved cooking water.
3) Toss the ingredients together well and cook over hight heat until the water has evaporated and the pasta is sizzling hot and completely coated with oil. Mix in the parsley.
4) In a small sauté pan or skillet, heat the 1 or 2 remaining tablespoons of olive oil over medium heat and sauté the breadcrumbs until crispy and golden, about 3- 4 minutes. .
5) Divide the pasta amongst 4 bowls and top with the bread crumbs. Serve with lemon zest and wedges.
excerpt from Fish Forever by Paul Johnson