Why Tin Fish Papi?
Tinned fish has always been more than just pantry food, it’s a tradition, a craft, and in many parts of the world, a delicacy. I started sharing videos about tinned seafood simply because I loved it. The quality, the history, the unexpected luxury packed into each can. What I didn’t expect was how many people would connect with it. Over time, those videos gained millions of views, and the name Tin Fish Papi just stuck. Today, I continue to explore and celebrate the world of preserved seafood, one tin at a time.
Tin Fish Summer
I spent three months in Spain with nothing but a kitchen, a camera, and a growing obsession with tins. From the coast of Galicia to the tapas bars of Barcelona, I lived what became known as Tin Fish Summer, a season dedicated entirely to cooking with conserva. As the Tin Fish Papi, I leaned into the beauty of simple, preserved ingredients and let them guide every recipe.
Each day brought a new discovery. One tin might turn into a five-minute pasta, another into chilled razor clam toast with citrus and olive oil. I wasn’t just opening cans — I was uncovering stories, flavors, and regional traditions packed inside each one.
It was a summer of slowing down, cooking simply, and reconnecting with the kind of flavor that only time, salt, and heritage can create. Tin Fish Summer wasn’t planned. It just happened. But it became one of the most meaningful seasons of my life.
