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Hooked on Fish Forget about the charcuterie — let's do what they're calling seacuterie But there's a lot more to tinned fish these days than meets the eye. Sure, I admit — the first thing that drew me to the canned seafood aisle was the staggeringly stunning artwork on the packaging. Little tiny pieces of art, carefully and thoughtfully created for something that, basically, has been the stepsister of seafood in our country. My thinking is, something so beautiful must be delicious, right? I t's an old saying, yes, but it still rings true today: Good things come in small packages. (In this case, gorgeous packages.) I don't know about you, but I've eaten plenty of canned tuna in my day, as well as the occasional sardine or two. And at our house, canned smoked oysters always make an appearance on the holiday table. Indulge dining ranchandcoast.com 88 JULY 2025 RANCH & COAST MAGAZINE