I just liked this bit:

For nearly two centuries, canned seafood has been viewed as a delicacy in Southern Europe. Rather than processing low-quality fish parts (i.e., some of the canned tuna you’d find in a U.S. grocery store), artisan producers use their highest-quality yields, carefully clean the product, cook them to perfection, and preserve them at peak freshness. In these regions, conservas are often seen as a gourmet preparation that is of even higher quality than fresh seafood. It’s similar to cured meats like jamón ibérico; because of the preservation process, the end product is very different and much more valuable than fresh Iberian pork. Canned seafood is oceanic charcuterie.

That's very interesting... I kind of want to try conservas now