conservas

Tag Archives

Books are for (Food) Nerds

by Yelena Caputo on May 19, 2023

Here at Caputo’s, we’re proudly self-proclaimed food nerds. We care about the food on our shelves and want to share every detail of where it comes from, why it’s special, and how you can best put it to use. Our education program provides opportunities for you to dive deep, this blog has troves of treasure for you to explore, and our mongers are always eager to chat the day away sharing their personal tips and tricks. Despite this wealth of ways to learn, we’re always hungry for more. Luckily our library is growing, and we hope yours can too. Check out some of our favorite titles below, and find them on our website or in market whenever you’re ready to read.

Tin to Table
By Anna Hezel

Fresh off the press!

In her new cookbook, Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados, food journalist and Epicurious senior editor Anna Hezel shares a whole ocean’s worth of ideas for cooking and entertaining with tinned seafood. Anna has written about food, drinks, and culture for The New York Times, The Wall Street Journal, Bon Appétit, Rolling Stone, GQ, Eater, and more. We’re excited and honored to collaborate with her in celebration of her latest book release. Also available as a bundle with some our favorite tins (pictured above).

Bean to Bar Chocolate
By Megan Giller

This delectable tour of America’s craft chocolate movement is the ultimate fulfillment for your chocolate obsession. Author Megan Giller traces the journey from harvesting cacao pods to transforming them into finished bars with distinctive and complex flavors – including fruity, floral, nutty, and smoky. You’ll then go behind the scenes to learn why artisanal chocolate from America’s hottest makers is so special.

Giller teaches the nuanced art of pairing chocolate with beer, spirits, bread, cheese and more, while master chefs highlight those irresistible combinations with recipes for decadent treats such as Ceylon Tea Fudge Sauce and Pop Rocks Chocolate Bark.

Bitters: A Spirited History of a Classic Cure-All
By Brad Thomas Parsons

Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. Whether you’re a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends. Part recipe book, park project guide, part barman’s Manifesto, Bitters is a celebration of cocktail history and of the once-forgotten but blessedly rediscovered virtues of bitters.

Mastering Cheese: Lessons for Connoisseurship from a Maitre Fromager
By Max McCalman

After years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean of Curriculum, Max McCalman has developed a compelling set of classes for understanding and experiencing cheese. A full master’s course in a book, Mastering Cheese covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics. Learn about the issues facing real raw-milk cheese and then go out and taste the differences between these cheeses and those made with pasteurized milk.

For the first time in any of his books, McCalman includes extensive information of the modern artisanal cheese revolution in the United States and prominently features these artisans and their products alongside the famous cheese of Italy, France, Spain and the United Kingdom. Complete with helpful charts and an invaluable index of more than 300 cheeses, Mastering Cheese is the definitive course that you can use in your own home to pursue your passion for cheese.

Essentials of Classic Italian Cooking
By Marcella Hazan

An essential collection of timeless classics.

Marcella Hazan, one of the most respected names in Italian cooking, has earned trust and fame for The Classic Italian Cook Book and More Classic Italian Cooking. These two collections are widely regarded as the most important, acclaimed, consulted, and enjoyed cookbooks in their field. Essentials of Classic Italian Cooking finally brings the two together in one incomparable column. An essential tool for our deli and many of our favorite local chefs, this is a title that deserves a well worn place on your shelf.

Introducing a Tuna Guide Infographic by Caputo’s

by Matt Caputo on November 18, 2022

In our tinned seafood classes, something that really excites our students is the common types of tuna and how to distinguish them.

As I tried to educate myself on the many types of tuna that are represented in the nice brands of conservas from Spain, Portugal, France, Italy, etc, it was a lot harder than I thought. Unfortunately, there is more conflicting and incorrect information out there than you can shake a stick at! After months of comparing notes with industry experts, we were able to create an accurate way of conveying the information visually. We even made it a poster!

For those who are visual learners, check out the poster or Tuna Types page on our website. For those who prefer to simply read words, below are all the types of tuna commonly found in tins, some stats, and other tidbits on everything from history to quality differences. We hope you find them as interesting in this format as our students do in our fishy classes!

Bonito Del Norte = Albacore
Thunnus alalunga
Max Length: 4 ft 7 in
Max Weight: 88 lb

Atún Claro = Yellowfin
Thunnus albacares
Max Length: 7 ft 10 in
Max Weight: 445 lb

Atún Rojo = Atlantic Bluefin
Thunnus thynnus
Max Length: 15 ft
Max Weight: 2010 lb

Atún Listado = Skipjack
Katsuwonus pelamis
Max Length: 3 ft 7 in
Max Weight: 76 lb

Bonito (Not Tuna) = Atlantic Bonito
Sarda sarda
Max Length: 3 ft
Max Weight: 18.25 lb

Ventresca (Not a fish)
Ventresca is a cut from the belly of the tuna. Think Toro vs. Maguro sushi. Toro is fattier and delish! Ventresca is the Toro.

REASONS FOR CONFUSION

TUNA vs BONITO

HISTORY
Bonito (Sarda sarda) is a smaller fish found in the Mediterranean. When a similar looking but much larger fish Thunnus alalunga was discovered in more northern waters, it was named Bonito del Norte, or Bonito “of the North”.

Bonito del Norte weighs in at a whopping 88 lbs whereas Bonito’s maximum weight is 18.25 lbs.

CONFUSION?
While “Bonito del Norte” and “Bonito” are often used interchangeably, they are entirely distinct species. Bonito is more closely related to mackerel than tuna

QUALITY
In the wine world, where the grape is grown is indicative of quality. Similarly, the best tuna is caught in the Cantabrian Sea. Only Albacore Thunnus alalung caught in these waters should be called “Bonito del Norte.”

PRESERVING INTEGRITY
Because the term “Bonito del Norte” comes with notoriety and inherent quality, inaccurate claims to it are often made…

…even when the fish is not from the Cantabrian Sea.

…even when it is an entirely wrong species! Bonito and Skipjack often referred to even by fisherman as Bonito del Norte.

Some of this confusion is inadvertent and some is not. Caputo’s asks all our suppliers the hard questions so you don’t have to

See our Tuna Guide page or download the PDF