Mussels, razor clams, cockles, barnacles, baby sardines, squid, octopus, tuna belly, anchovies. Packed in olive oil, preserved in escabeche sauce or simply canned in brine. Some people claim that the conservas can surpass fresh seafood in concentrated flavor. And they say that the seafood ages in the can and improves over time, much like fine wines.
by Jane Gregg · source ↗
Found this useful? Marking helpful boosts the author and shapes the “most helpful” surface on the Chronicle home.
I met up with Oscar and Lola Llamas, owners of Llamas Family Wines, at their home in the city of Napa. Long time listeners will remember Rafael and his Napa Valley story which you can hear on podcast 540.
November 2, 2026 (San Diego, CA) — The Consorzio Asti DOCG will participate as a sponsor in SommCon San Diego 2026, November 3–5 at the Rancho Bernardo Inn, bringing the [...]
November 2, 2026 — In the four weeks ending October 24th, Wine contracted further, with dollar sales declining -3.8% versus last year, and volume -5.3%. Weaker consumer engagement was the [...]
