“Hot Girl Food” or Not—Tinned Fish Is the Best Fish

Chef Chris McDade remembers the tinned fish of his youth. Growing up in Georgia, the go-to snack on family fishing trips was the simple, sublime trifecta of canned oysters, saltines, and hot sauce—the rich, briny oysters balanced by the sturdy, salty crunch of the crackers and a vinegary zing of heat. Lest this memory sound too precious, these were not top-shelf shooters.

“The ones we used were like 79 cents for a tin. But they were easy to pack in and easy to pack out. And delicious,” says McDade.

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