Low Labor, Long Shelf-Life, and More Reasons to Serve Tinned Seafood

Liz Grossman

“I love serving seafood, but sourcing it and turning it over is costly,” says Executive Chef/Partner Brendan McCall of Detroit’s Supergeil. “If you don’t sell it, you end up eating it.” While he does sell whole branzino and fish and chips, the largest selection of seafood appears in the “tins” section of the menu. The starter is available for one or two, and offers mussels, sardines, or mackerel served with...