The Best Tinned and Canned Fish and Shellfish to Eat and Cook | Eater
"Co-owned by Angelica Intriago, this Spanish specialty shop with locations in Manhattan and Queens pivoted to home delivery and has been selling many ready-to-eat mussels en escabeche in addition to its usual selection of sardines and tuna. Intriago advises that brine-packed shellfish such as cockles or razor clams be drained (reserving the liquid for fish stock) and simply drizzled with a little olive oil before serving, highlighting the store’s focus on convenient, ready-to-eat conservas that work equally well as snacks or pantry ingredients." - Anna Hezel
