La Tienda in the Press
Cooking Light - January 10, 2017
Let's Get Cooking - Trending Tastes from Cooking Light's EditorsCanned Do
If the only canned fish you've tried is old-school supermarket tuna, premium seafood conservas from Spain and Portugal will blow you out of the water. You've never tasted better canned tuna or milder, meatier sardines and mackerel - all packed to the gills with omega-3s. Adventurous palates can try octopus, razor clams, or squid. Turn the page for our favorites; your pantry and next party need them.