Gourmet preserved fish

Next-level preserved fish comes of age in Italy.

Anyone who has seen a few episodes of The Walking Dead or flipped through Colson Whitehead's Zone One or Cormac McCarthy's The Road will tell you that in an apocalypse situation (zombie-driven or otherwise), top-quality canned and jarred goods can mean the difference between life and death. And so it is in an emergency entertaining situation (zombie-driven or otherwise).

Tinned fish is, of course, an essential standby in any kitchen (see our page on what to do with preserved tuna), but it's worth knowing that Italy (along with that past master, Spain) produces some stuff in tins and jars that's too good to hide in the cupboard.

Ventresca, the cut of tuna from the belly, is the most prized, followed closely by the fillets (such as Tre Torri's, above, $36 for 300gm from Enoteca Sileno), but some producers are branching out. Or, in the case of Moreno Cedroni, chef of the two-starred La Madonnina del Pescatore, in Ancona on the Adriatic coast, branching way out. His striking signature range includes not just tuna belly, but tins of stewed monkfish tripe and liver, cuttlefish with peas, and octopus with potato and parsley (all pictured above, $15 for 130gm from Sydney's Gourmet Life), as well as jarred pasta sauces "di pesce" such as his 'Matriciana with smoked sturgeon and an anchovy-based arrabbiata (from $8 for 290gm).


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
The Producers: Box Grove Vineyard Verjus
14.08.2017
What is bee pollen?
09.08.2017
David Jones’ new food hall opens in Bondi Junction
03.08.2017
OzHarvest is fighting food waste by looking in your refrigerator
24.07.2017
Meet Your Maker: RL Foote Design Studio
18.07.2017
Our Baking Cookbook is here
06.07.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Hot 100 2015 - Food

The world is getting hotter and we’re not talking about glob...

Women in Hospitality

A new organisation is empowering women working in the hospit...

The producers: Two Rivers Green Tea

A leading local tea exporter now offers his leaves to the do...

The producers: Colony honey

A selection of regional monofloral honeys sourced direct fro...

Liquid gold

We find ourselves inexorably drawn to salt caramel in a jar....

The producers: Atssu Divers

Hand-dived abalone, turban shell and sea urchin.

Making a scene

Entertainer Julia Zemiro notes there’s little difference bet...

Deutscher’s Turkey Farm

When it comes to talking turkey, the best birds have lived t...

Sandor Ellix Katz Q&A

Food fermentation 'revivalist' and guru Sandor Ellix Katz di...

The producers: Alexandrina Jersey milk

Meet the producers of the creme de la creme of Australian fu...

Gamze smokehouse

Bringing local flavour to artisan-made bacon.

Gourmet Traveller Gourmet Fast app

Now, here's a mighty handful: GT's Gourmet Fast recipes are ...

Food emoji we wish existed

What? More than 200 new pictograms in the latest Emoji set, ...

What is jumbuck?

The jumbuck has leapt straight from the pages of Banjo Pater...

Inside Out almond milk

Thicker, creamier milk, with a more pronounced almond flavou...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×