| Which ones to try and how to enjoy them No images? Click here  The Case for Conservas: A Guide to Iberian Canned Fish and Seafood The average American grocery store tends to be lacking in the canned seafood department. Besides shelves and shelves of tuna, one might find the odd can of clams, some salmon, maybe mackerel... and little else. But citizens of the Iberian peninsula—the region including Spain and Portugal—are practically swimming in canned seafood. Entire shops in Portugal and grocery aisles in Spain are dedicated to the stuff. In fact, though fish and shellfish are eaten fresh throughout the region, canning is an often preferred method for preparing and conserving the best of their plenteous waters. The resulting range of products, called “conservas,” are considered a delicacy. More ingredient guides 
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