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Thank you so much to Mael, Andie, Giselle, Martine, and Carlo for sharing your stories with us!
The artist behind me is Claudia Melchor! Check out her page on my website:
Q is for Quahog episode from my NYC alphabet series:
Watch me make the Croatian cuttlefish ink rice from my Dish I Wish You Knew episode:
RECIPES
Pêches au Thon:
Sardine Tatin:
Whelk Chowder:
Arroz con Calamari:
Pasta c’a Muddica Atturrata:
CHAPTERS
00:00 Intro
02:33 Belgian Pêches au Thon (Peaches & Tuna)
05:36 Trying Pêches au Thon
07:04 French Sardine Tatin (Upside Down Tarte)
10:04 Trying Sadine Tatin
11:48 Canadian Whelk Chowder
15:07 Trying Whelk Chowder
17:10 Puerto Rican Arroz con Calamari (Rice with Squid)
19:46 Trying Arroz con Calamari
21:32 Italian Pasta c’a Muddica Atturrata (Pasta with Breadcrumbs)
23:35 Trying Pasta c’a Muddica Atturrata
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Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
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world , 5 Tinned Fish Recipes to Try From Around the World! , #Tinned #Fish #Recipes #World
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Arroz con calamares is one of my all time favorite rice dishes!
These short stories at the start are now my favorite parts of Beryl videos.
My kids loved tinned pilchards. I’d get the ones in tomato sauce, and mash them onto bread and grill it, sometimes with some cheddar on top until it got bubbly. I can’t believe you took the spine out of the sardines, that’s the best part!
Did you cut your finger with the onion chopper??? 😮
Anchovies are the secret to a lot of stuff. Melt a couple down in your sauces, and you get nice Umami.
I have been a tinned fish lover since I was 7 or 8. If you want to see a huge selection of tinned seafood, go to Rainbow Tomato Garden. The largest selection in the country.
Hi, Beryl. You need to try the anchovies canned with olive oil made in the north of Spain. They are a little expensive but you'll appreciate how good they taste
I get the peaches with the tuna because I love tuna with chopped apples, onions, and pecans with a little mayo, then eaten with nut thins or rice crackers. That bit of crunchy sweetness from the apple is a good addition. This was an English friends tea time recipe
The first time I had “whelks” was at the Pickled Wrinkle, in Acadia National Park (Maine). They had an appetizer the name of their restaurant. Being from Nova Scotia, we use wrinkle as a slang from periwrinkle which are great boiled or pickled. Maine’s slang was for whelks, and the pickled whelks were chewy & good. Great with beer. They were not commercially harvested, but were kept (canned/bottled) by lobster fishers as a protein for the leaner winter months. I have never seem local whelks in any stores in NS, but I know that Newfoundland & Labrador now have a small commercial fishery for them. Good chance that all of their catch is bound for an international market, as they are not a common enough food in my Province. I have caught them in the wild in NL, and when steamed taste much like any other snail.
Did you cut your finger opening a can?
Omg Arroz con Caramales!!! 🥲Wepa Boricua!!!! 🇵🇷🇵🇷🇵🇷🙌🏾🙌🏾🙌🏾🙌🏾
Belgium, I’m trying to keep an open mind here friends, but I can think of better things to do with peaches! 😂
How about we serve the tuna component with crackers, or toast and have the peaches for dessert with some cream? 😜
Tomato based sardines in noodle dish. Sardinas with udong or misua ❤ 🇵🇭
I love that Sicilian spaghetti dish. Also goes great with colatura di alici instead of anchovies!
Cut your finger on the can?
My mom used to make the same tuna salad (with egg) and serve it with or in raw tomato (sometimes stuffed more often just sliced) and corn on the cob in the summer.
Hey girl, it's totally your preference, but the bones you're removing will mush up and disappear, they contain mad good CALCIUM for your body 😊
Here in Sweden our most common tinned food is probably mackerel in a can with tomato sauce. We usually simply eat it on bread, sometimes knäckebröd. We also have a type of hearing in a can that is eaten on midsummer with potatoes, other types of hearing and sourcream.
I bet you cut your finger trying to push the potatoes cut pieces thru the cutter.
Wow that sardine tart looked delicious!!
13:42 Knife Skill Tip, move your thumb and index finger so they wrap around the bottom of the blade and you will have A LOT more power and control when cutting. Look up any video with a chef knife skill tutorial and you will see this is the proper way to hold a kitchen knife.
I love the anchovy pasta! Jacques Pepin has a similar recipe – so easy and delicious
Beryl, I'm more perplexed that this was your first time mixing boiled eggs into tinned fish! It's a perfect way to cut through some of the saltiness.
You are brave! And I think you’re being nice by not saying it’s not good! Lol it looks bad and sounds bad and must really smell bad too lol
I love to make a quick pasta sauce by sautéing an onion, adding a tin of sardines and a tin of tomatoes. Add salt, pepper and herbs. Cook for 5 minutes. Add water and tagliatelle and cook the pasta in the sauce. I add grated manchego cheese. Takes only about 20 minutes and is very tasty. And you can have the ingredients in your pantry at all times.
My favorite ways to eat canned fish is the Thai lao laap style and pasta like the breadcrumb one in the video
My mom used to do the toasted breadcrumb thing. I wonder if certain regions of Italy do it, while others don't?
If you use a knife and put it under the lid to create an air pocket, it makes opening jars easier
How do you make your tuna without eggs? I’ve only known tuna with eggs.
Maybe the sweetness in the first recipe is akin to adding raisins to tuna salad or chopped apples
lmao the role play in the beginning was amazing
Love to see more Quebecois representation <3 I'm an Anglo Quebecker, and my dad used to do toast with tinned sardines (usually in water or in oil) smushed into the bread, then topped with ketchup. It wasn't fancy, but it was good <3
Strange that Pissaladiere didn't come in the list as a french recipe, but I'm totally trying the sardine tarte tatin! yumm
That might be one of the most beautiful tattoos I’ve even seen
I have a feeling you cut yourself just by merely assembling the chopper because I did the same exact thing in thanksgiving 😭
Hi Beryl Rajat doggie and friends, so you tossed out the soy and put fish sauce instead….for me these are interchangeable ingredients (I know our asian friends are forming a lynch mob to come and get me hehehe) if you didn't want to use it in the Quebec recipe you could have saved it for any other recipe with soy)
just tasting anchovies out of the can is like eating a boullion cube…it's MEANT to be cooked and stretched out…I've never understood just tossing canned anchovy fillets on pizza. Anything canned needs around 10 or 15 minutes of cooking to get rid ot the 'canned' taste.
Here in mexico we take tinned sardines (usually with tomato sauce) mix them with onion herbs (epazote is classic but whatever you want) and oatmeal (same amt as the sardines) taste for salt balance. Roll them in soft tortillas (tubes) fry in oil or ghee salt outside when hot.. Serve with your fav hot sauce…this could be made Thai or Indian with the right adjustmants…you could also change the fish (or chicken or ham etc etc) Well I hope that was thoroughly confusing. If anyone wants a formal recipe just comment here and I'll be happy to supply it. Jim Oaxaca ….
beryl i'm begging you to move the poor pothos away from the stove its stressing me out😭
Comment #2 – I am thrilled to see other ladies of my generation here! Shout out to all the aunties, moms, Mums, older sisters, Nanas, Grandmas, Crones, and all variations of us ladies who help neighborhoods run.
Okay mine looks like teeny artist's palette. The newer ones look like an enormous tongue depressor.
Arroz con calamares is common here in Costa Rica but I've never seen it prepared like that! I need to try it
наделась что шпроты будут 🙁
I always thought clam juice was just clam stock! 😂
2 oz of dried pasta is one serving.
I watched this and heard you say you were having trouble figuring out pasta portions. There is an item on the market that measures how much pasta it takes to make one, two, three portions, etc.
It looks like a teeny artist palette with steadily-larger holes in it. However many people you need to feed you just push as much pasta as you can through the appropriate hole and problem solved.
Yeah, the famous « pêches au thon » !!! 🇧🇪💖
"Sacre bleu! Non!" Scowls and aggressively sips wine. 🤣
Someone in another comment mentioned making the first recipe with pears instead of peach – I think I'll give that a try, or wait until summer for fresh peaches. Peaches are my absolute favorite fruit and canned peaches take everything I love about them and remove it. Too sweet, too syrupy, no bite from the skin just mush. A true crime against such a beautiful fuit 😂
But I honestly feel that way about all canned fruit, it's just incredibly sweet and….wet. But I use canned fish and veg pretty often, so this video was right up my alley!
Where can I submit recipes? And where do u post future video ideas for submissions? Please help