A number of additives are permitted in canned
fish, particularly tuna, to improve flavor and
appearance. These include monosodium
glutamate and various forms of hydrolyzed
protein, which are proteins broken down into
savory amino acids (including glutamate).
Premium canned fish is cooked only once, in
the container, retaining its juices, and needs
no improvement by additives.
Ancient Escabeche
To make fried fish keep longer. The
moment that they are fried and lifted from
the pan, pour hot vinegar over them.
— Apicius, first few centuries CEFish Eggs
Of all foods from the waters, the most
expensive and luxurious are fish eggs. Caviar,
the salted roe of the sturgeon, is the animal
kingdom’s truffle: a remarkable food that has