An ocean conservation organisation has started a campaign to bring easily replenished small fish like anchovies and herring to restaurant menus. Ferran Adrià, René Redzepi, and Grant Achatz are already on board.
At Tincan, there's no kitchen and no chef. Servers simply decant the contents of tins of seafood onto your plate. It might sound like a gimmick, but Portuguese conservas restaurants have been doing it for years.