ABOUT THE WSJ ARTICLE

The article "Little Fishes That Can" by Sara Dickerman emphasizes the importance of stocking a pantry with high-quality canned fish, which can serve as a spontaneous yet delicious meal foundation. Dickerman highlights the benefits of canned fish such as sardines, anchovies, and mackerel, which are preserved delicately, often in olive oil or their own juices, and retain a superior texture and flavor compared to mass-produced options. These small fish are perfect for quick meals, ranging from tapas to sandwich fillings and pasta toppings.

The piece advises that the best canned fish are those that have been filleted and processed soon after being caught, preserving their flavor and texture. It also discusses how these items are a pantry essential due to their versatility and ability to transform simple dishes into something special without requiring much preparation.

For more detailed suggestions and recommendations from the article, you can read it in full on the Wall Street Journal’s website here.