Matt Caputo: Conservas at Caputo's and the Future of the Tasty Treat

Peep the Tin Returns

Jeanine Racht and Jacob Moses return with Peep the Tin: A monthly podcast with tinned fish advocates from around the world who ramp up our tinnd fish knowledge, share stories from across the tinned fish supply chain, and boost our never-ending love for tinned fish.

Liz Pettigrew: What's Going Down at Sardine Head?

Liz Pettigrew—co-owner at Sardine Head in Portland, Oregon—shares the inspiration behind the natural wine dive bar, its challenges throughout the pandemic, and the role small businesses play in the prosperity of their neighborhoods—both economically and socially.

Mathew Scaletta: The Past, Present, and Future at Wildfish Cannery

Mathew Scaletta—Director of Facilities and Operations at Wildfish Cannery in Klawock, Alaska—has been in the tinned fish game for a bit. Flashback to the late 80s when his grandmother started Wildfish Cannery and you’d likely find a young Mathew working the slime line, prepping the day’s catch for smoking and canning. Today, following several productive years as a chef in Portland, Oregon, Mathew has returned to his hometown of Klawock to reimagine the Wildfish Cannery brand while staying true to its hyper-local, neighborly roots. In this episode, Mathew shares the history of Wildfish Cannery and how he hopes to complement the groundwork created by his grandmother—enhancing the tinned fish experience both new and old.

Matt Caputo: Conservas at Caputo's and the Future of the Tasty Treat

Caputo’s gets tinned fish. Or, as Caputo’s calls them, conservas. Visit their online store at caputos dot com and you’ll find over three hundred variations of tinned fish products—ranging from the sardines in extra virgin olive oil to razor shells in brine—a favorite of Matt’s, as you’ll learn in this episode.  Caputo’s has offered tinned fish to its tight-knit, Salt Lake City community since it opened in 1997 and, today, inspires customers near and far to explore the beauty of tinned fish.  In this episode, Matt gives us an inside look into the conservas culture at Caputo’s and how interest in the tasty treat will continue to evolve across the United States and beyond.  And the best part: stick around to the end and, you’ll discover a deal exclusive to Peep the Tin listeners that you won’t want to miss.