"A tinned-fish lover is sure to thrill at the sight: mussels in escabeche (briny, jewel-like) and sardines (a model example) by Minnow, the pantry line from the New York City restaurant group."
BON APPETIT
"Run by the team behind three New York restaurants beloved by BA staff....way more tender than a lot of smoked trout out there."
THE NEW YORKER
"Win with tins.... dramatic, near-alien snails in brine."
FOOD & WINE
"One of our editors says she still dreams about their tinned salmon... cut into pieces and seasoned only with salt, allowing for maximum umami-rich flavor."
