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Easy Salmon Spread Using Tinned Smoked Salmon 1 tin (4.5 oz) smoked salmon (I like Wildfish brand) 6 oz cream cheese, softened 2 Tbsp sour cream ¼ tsp smoked paprika 1 dash white pepper 2 Tbsp capers, chopped 1 green onion, chopped (white parts only) 1 dash Tabasco 1 Tbsp chopped chives Gently fold all ingredients together. Serve with crackers and accompaniments. While the tinned fish trend is just now hitting the States, it has been a popular pantry item in Portugal for well over a century. Of course, it only makes sense that chefs across the country have started incorporating these alluring tins — with all varieties of seafood — onto their menus. Some restaurants even highlight tins as their main menu items. Maiden Lane in New York City and Saltie Girl in Boston have both made tinned seafood — also known as conserva-style seafood — their bar food concept. Locally, here in North Park, there's a little wine store called Clos Wine Shop, where you can purchase wine, peruse the tin aisle, and pair your bottle with a tinned selection or two. ese little gems aren't for everyone, and some of the delicacies are an acquired taste. If you're less adventurous, I suggest starting with the smoked salmon or mackerel — both excellent with just crackers or a sliced baguette, which you can sprinkle with a little sea salt to soak up the flavor-infused oil. Soon, you'll be moving on to sardines in tomato sauce and octopus in lemony olive oil. Tinned fish is versatile. It's great for a picnic or a quick lunch straight from the can, or you can fancy it up by turning it into a dip or spread. I like to marinate the octopus in an herby mustard vinaigrette, toss it over greens, soak up the leftover jus with crusty bread, and pair it with a super cold, crisp Chablis. I've found a decent selection of tinned fish at Whole Foods, Cardiff Seaside Market, and World Market. Online, try eatfishwife.com, tincanfish.com, and latienda.com. TERRYL GAVRE PHOTOGRAPHY BY TERRYL GAVRE @ranchandcoast RANCH & COAST MAGAZINE JULY 2025 89