The 52 canned goods (from cockles to corn) chefs keep in their pantries via strategist
). “They’re a great option for both your health and the health of our planet,” she says. “Sustainable and packed with Omega 3’s, these little fish are a great upgrade for simple salads or enjoyed on some grilled bread with roasted cherry tomatoes and fresh herbs.”Andy Xu, Executive Chef at
, told us that Bela is his preferred sardine brand: “They’re lightly smoked, so there’s an added depth of flavor,” he says.Sometimes you just want good old-fashioned canned tuna. Van Olphen suggests trying this tin, which is from a brand founded by one of the families behind the American Albacore Association. “Their West Coast fishery was the first in the world to obtain a certification for seafood sustainability from the Marine Stewardship Council,” says Van Olphen.“I’m honestly just eating a lot of canned tuna, like Jessica Simpson,” says Bowien of his quarantine meals. “In Korea, canned tuna is such a thing, and you can get it at 711, open it up, and just eat it — especially the kimchi-flavored ones.” Bowien says this tuna from Dongwon is one of his favorites.
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