Why Tinned Fish is the Ultimate Quarantine Food, According to Chefs - Page 3
Gourmandize.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

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

By,
Gourmandize
It tastes good 3/13

© Getty Images

It tastes good

“Tinned fish can taste very fresh,” said Chef McClelland of Saltie Girl, where a customer favorite is tinned white anchovies with caramelized onions. Tinned fish is savory and salty, but not as salty as anchovies on pizza. White anchovies are soft and have a much milder, less fishy flavor than their briny brown counterparts. Mackerel fillets are meaty and have a hearty, thicker texture. Sardines sometimes come smoked, which adds another layer of flavor.


More steaming articles



Chef Tips and Tricks

You're watching: Three Cheese Baguette
Three Cheese Baguette

You'll drool over this 3 cheese, bacon-wrapped baguette.

 

INGREDIENTS

  • Blue cheese
  • Cheddar cheese
  • Mozarella
  • 1 baguette
  • Sun-dried tomatoes
  • Bacon

METHOD

  1. Cut your cheeses into thin slices
  2. Slice baguette down the middle (like a sandwich)
  3. Layer cheddar, blue, and mozarella cheese inside the bread
  4. Top with sun-dried tomatoes
  5. Close baguette and wrap with bacon strips
  6. Put in oven and bake for 20 minutes at 350 degrees
  7. Slice and serve!