Opening a can seems simple.

And it is.

But between open a can of food and really enjoy it There are some small details that can make quite a difference.

We're not talking about turning appetizers into a ceremony or pulling out the instruction manual every time a can appears on the table. Quite the opposite.

The philosophy is much simpler: When the product is good, the less we complicate it, the better.

These are some of the things we take into account at LaLatilla.

1. Not all preserves are enjoyed cold

One of the most common mistakes is thinking that any preserve has to go straight from the refrigerator to the table.

And that's not always the case.

When a product is too cold, we perceive its aromas and flavors less. That's why anchovies, tuna, sardines, mussels, or many preserves in oil can benefit from being taken out of the refrigerator for a few minutes before serving.

That said: we're talking about temper, not leaving them out for hours.

If it is a semi-preserved product that needs refrigeration, such as certain anchovies, always keep it properly stored and only take it out a little while before consuming it.

2. Before adding anything, test

Lemon.

Vinegar.

Pepper.

Hot sauce.

We all have our little vices when it comes to snacks. But with a good preserve, we recommend doing something beforehand:

Try it as is.

The manufacturer has already sought a certain balance between product, oil, pickling, salt and spices.

Good sardines may not need anything at all. A pickled mussel already has enough acidity. And a quality anchovy deserves to have its flavor appreciated before adding other ingredients.

Then, of course, do whatever you want.

Culinary rules are meant to be enjoyed, not suffered through.

3. Don't throw away the oil so quickly

This might be one of the best parts of the can.

When we talk about a quality preserve made with a good olive oil, that oil has spent time in contact with the fish and has absorbed some of its flavor.

So before you throw it down the sink, try it out.

A piece of good bread might be all you need.

You can also use it to dress a salad, finish boiled potatoes, or prepare toast.

The can doesn't always end when the last piece of fish disappears.

4. And something similar happens with pickled vegetables.

The escabeche is not there solely for preservation.

It's part of the dish.

In good mussels, sardines or anchovies, that mixture of oil, vinegar and spices can be almost as interesting as the main product.

Our recommendation is simple: Don't hide it.

Serve some of the pickled vegetables alongside the preserves and leave some bread nearby.

Then you tell us what disappeared first.

5. Don't fill the plate with ingredients

Sometimes we want to improve a preserve so much that we end up doing just the opposite.

Onion, tomato, olives, sauce, pickles, spices, herbs…

And underneath it all was a magnificent anchovy that no one can find anymore.

When the raw material is good, try to keep it as the main focus.

A premium preserve can work perfectly with:

• good bread;
• some french fries;
• a pickle;
• seasonal tomato;
• or simply a fork.

Not everything needs to become a recipe.

6. Changing the container also changes the experience

Eating straight from the can has its charm.

We love it.

But there are times when transferring a preserve to a pretty plate makes you enjoy it in a different way.

Especially when you're going to share it.

There's no need to create a still life. Simply arrange the product well, use its oil or sauce, and leave some space.

That small gesture can change:

“Let’s open a can”

in

“Look at the appetizer we've put together.”.

And the work has been practically the same.

7. Bread matters. A lot.

There are canned goods that practically require it.

Bonito in oil, pickled mussels, scallops, sardines, mackerel…

If you're going to open a good can, try to pair it with a bread that's up to par.

It doesn't have to be sophisticated. Just a good loaf of bread, with a crust and a crumb capable of doing something very important:

pick up what's left on the plate.

Because leaving a good oil or a pickled vegetable unused should be, at the very least, frowned upon.

8. And what do we drink?

There's no need to overcomplicate things here either.

As a starting point:

anchovies
Try fresh but structured white wines, like a Godello de Conde del Pazo.

Pickled mussels
The acidity of the escabeche works very well with fresh white wines like Verdejo or even with a sparkling.

Bonito del Norte
A white wine aged on its lees can complement its texture very well and give it a more gastronomic touch.

Sardines
We love them with sparkling wines, white wines with good acidity, and even with some light red wines served chilled.

Does this mean there are rules?

No.

This means that some combinations work particularly well. But the best pairing is still the one you enjoy the most.

One last thing: don't always keep the best cans.

This might be our favorite piece of advice.

Sometimes we buy a special preserve and think:

“We’ll keep this one for when someone comes over.”

And weeks go by.

O months.

At LaLatilla we are more in favor of a different philosophy:

Open up good things.

You don't have to wait for Christmas, a birthday, or to have guests.

On any given Thursday, good bread, a glass of wine and a great can of beer can be more than enough of an occasion.

Because in the end, what's special isn't always on the day.

Sometimes it's inside the can.

LaLatilla's advice 💛

Before adding, try it. Before complicating, enjoy it.

And if after reading this you feel like opening one…

You know where we have a few waiting for you.