Vinegar

Appears in

Published 2023

About

I like to keep at least three vinegars in my kitchen: a mild wine or champagne vinegar for vinaigrettes, a subtly sweet aged sherry vinegar to drizzle over tinned clams or cockles, and a malt vinegar, which tastes great with fried foods, like Fish & Chips for One.

A Note on Salt

Canned fish can be salty. Really salty. I can’t tell you how many times I’ve set out to cook something with tinned fish, adding my usual pinch of salt here and another one there, only to reach the end and realize that I’ve completely overdone it. What’s more, a salt-cured anchovy is going to be many times saltier than an oil-packed sardine, and every brand and product is slightly different.

This is why many of the recipes in this book use a cautious hand when salting. I still like to salt the water I use for cooking pasta or lentils, or for blanching vegetables (I like Diamond Crystal salt, because it’s significantly less salty than other brands of kosher salt). But in general, it’s a good idea to wait until after you’ve added the tinned fish to taste a dish for seasoning. Sometimes you won’t need to add any salt at all, and other times you might decide on just a light sprinkle of flaky Maldon or Jacobsen sea salt for crunch.

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Part of

The Tinned Fish Pantry

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