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April 22, 2021

Fish for the Future

Louise Campbell

The whole idea of sustainability is meeting the needs of the present without compromising the ability of future generations to meet their needs.

Sustainability is a bit of a buzzword these days – and well it should be!  The whole idea of sustainability is meeting the needs of the present without compromising the ability of future generations to meet their needs.  If that’s not important, I don’t know what is!

At Mary Manette Seafood, sustainability is much more than a buzzword– it’s our credo.

We are committed to the long-term health of our oceans and maintaining sustainable Canadian fish stocks. It was our belief in sustainability that enticed us to start selling our tinned seafood to begin with.  

Mary Manette Seafood at Monkland Taverne, popular restaurant and market in Montréal

Before we go any further, be honest, what did you think of when you read tinned seafood?

Many of you probably pictured that sad can of sardines lingering in your pantry or the can of tuna you have on hand in case you have to make sandwiches in a pinch.

But, did you know, tinned fish used to be very popular?  In some societies, even a sign of wealth.  For example, in the late 19th century, canned sardines were so popular that Tiffany & Co. made fancy six-pronged forks for eating them!  As freezing became an option, canned fish fell out of fashion for generations.  But, not any more. Tinned fish, in fact, is having a moment!

So why is tinned food having a renaissance?

  • Tinned seafood tends to come from healthy wild populations.
  • It doesn’t have to be refrigerated, so requires no energy to preserve it.
  • Because it isn’t perishable, there is less waste.
  • It is a high-protein portable snack.
  • It costs less than a meal at McDonald’s.

Chefs are loving our Mary Manette Seafood quality mussels and herring.  They appreciate the fact that these nutritional gems are hand-packed and infused with flavourful brines, natural wood smoke and lots of fresh ocean air. And, even in the finest restaurants, they serve it without fanfare, in the tin, because the product itself is the star of the show.

Photo by Chris Stenberg. Taken at Haley.Henry, popular Boston wine bar.

Our tinned fish is equally popular for eating at home.  Why not try it?  Paired with fresh crusty bread, olives, and an Island-brewed craft beer, you’ll be giving it five stars.

Photo by Parker Danielle, Instagram foodie

Give tinned seafood a try– future generations (and your stomach!), will thank you! And be sure to show us your plates! @MaryManetteSeafood on Facebook & Instagram

Louise Campbell

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