Tinned Fish for the Win - Online

This is a live, interactive, hands-on cooking class held online via Zoom. See our registration policies here. Please register in advance of the event so we can communicate important class information.

Camila has been the strongest advocate for many years, and finally, it seems like the secret is out: tinned fish are amazing! Tinned fish have suffered a bad reputation for far too long. There have been many recent cookbooks and initiatives in the US to make them more popular, however both Spain and Portugal enjoy a long tradition of exceptional quality tinned fish. They are enjoyed by locals on a regular basis in a myriad of ways. This class will explore a multitude of different tinned seafood, ranging from a compound butter with anchovies, lushly spread on a toasted piece of sourdough, a fresh tin of mackerel cracked open over steaming rice, marinated octopus, and gilda - also known as briny skewers from the Basque that are just salty enough to whet your appetite. Join chef Camila to discover new flavors and how to use tinned fish in simple preparation techniques that can make for nutritious and satisfying meals. All this and a chilled glass of vermouth makes for the perfect afternoon. 

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Tomato Tartine with Green Anchovy Butter—Anchovies, love them or hate them, right? Wrong! Anchovies are present in more ways than suspecting haters may guess, as they are umami bombs that can add so much flavor to recipes without the fishy flavor you may be fearing. Compound butters are a wonderful thing to have on hand for improvised gatherings or for yourself. Choose your best quality sourdough bread and some good heirloom tomatoes and this simple recipe becomes sophisticated and satisfying. 

Mackerel Rice—Reminiscent of Japanese flavors, this recipe can be used for onigiri (rice triangles) or served in a bowl as we will do here. You can use smoked mackerel if you like that addition of smokiness, or any type of oily tinned fish of choice. Tinned fish and rice are a match made in heaven.

Garlicky Marinated Tinned Octopus with Orange Peel—this recipe tastes of luxury and by using octopus from a tin, it saves you from having to cook it yourself. Make sure to have some crusty bread on hand for dipping in the marinade! 

Gilda—Basque Briny Skewers: in Camila's opinion (as well as many Basque compatriots) this might just be the perfect appetizer: mouthwatering and appetite-whetting, make sure to eat these skewers in just one bite. Named after the famous Rita Hayworth movie, they are also known as "Banderillas" after the bullfighters' picks. Serve with a chilled vermut and be happy. 

Equipment and Shopping list can be found here!

This menu contains the following common allergens: Fish, Wheat (optional, can use GF bread). If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.

Camila Loew holds a Ph.D. in Humanities and is a certified nutrition consultant. Having lived alongside the Mediterranean for almost two decades, she believes that the best cooking relies on simple recipes with outstanding ingredients. That's the Mediterranean way she conveys in her classes, along with the concept of sobremesa, which happens to be the name of the company she runs. Sobremesa is the leisurely time we spend gathered around the table. In addition to running Sobremesa Culinary Tours, through which she offers delicious cultural and culinary experiences abroad for fellow food-lovers, Camila founded and directs the Food Studies & Gastronomy program at the University of Barcelona, and teaches academically about Mediterranean food culture to American students abroad. Since 2014, Camila has been sharing her love of regional Spanish and Mediterranean cuisines at 18 Reasons. Additionally, for the past 10 years, she teaches regularly for the Cancer Support Community of the SF Bay Area.  For more information visit her website www.sobremesa.life