Why Tinned Fish is the Ultimate Quarantine Food, According to Chefs

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© Courtesy of Oslo Sardine Bar

It has beautiful packaging

Food packaging may be a frivolous consideration during a global pandemic, but who could blame you for taking in small pleasures when you can? Colorful boxes of tinned fish during his travels to France and Spain caught the eye of Max Daily, a San Diego, California-based artist who started a pop-up exhibition of tinned fish six years ago.

Called Oslo Sardine Bar, the eccentric display was a hit and is currently located at Seaport village. Daily has stocked up on premium tinned octopus, squid, mackerel, tuna, and sardines, all of which can be ordered for delivery. “Everyone should try [tinned fish]. So many people don’t want to try it because they think it’s gross or something,” said Daily, who is a butcher by trade. He recommends a boneless, skinless sardine in olive oil or mustard sauce as a palate primer for anyone hesitant about tinned fish. His favorite is King Oscar mackerel in lemon oil.