But frozen raw tuna steaks are much better than canned tuna fish. Not cooked though - have never seen it cooked and frozen.
To me they are so different as to be separate categories of food.
The same is true of jarred artichoke hearts and fresh artichokes. I used to live in the place most of US artichokes were grown, and grew up on steamed artichokes with hollandaise sauce. Whole different experience.
Back to the original premise of the OP, peas. I like both frozen and canned. Frozen are better if they’re for a freshly prepared dish like chicken Vesuvio or pot pie filling.
But I also like canned peas as a comfort food of it’s own. A few weeks ago at work, I wasn’t too hungry but could use a break as well as a little something to eat. I had a can of sweet peas in my desk drawer so I heated up half a can with plenty of cayenne-style hot sauce (Aldi Frank’s knock off, if you must know) and it was just what the doctor ordered.
I also keep a few cans of Boyardee ravioli and lasagna around at home for when I’m not feeling well and stirring in half a can of peas helps bolster the too-sweet, too-salty canned pasta sauce to edible levels.
Asparagus?!
I beg to differ.
And if by beans you mean green/snap beans, I differ with you about those, too. If you mean kidney beans, pintos, and the like: those are fine canned.
Eggs freeze just fine. You have to scramble them first, though.
Restaurants and bakeries use frozen eggs all the time. But they have to be beaten smooth first. You can also freeze egg whites by themselves.
The obligatory sushi isn’t just raw tuna post. Raw anything served as is, is sashimi.
In the U.S., it’s recommended though not required that fish to be eaten raw is frozen. Some of the best and most expensive tuna in Japan is flash frozen on the ship.
I was shocked to see my sister flake a tuna steak I had cooked the night before and mix it mayonnaise. I practically shouted asking her what she was doing and she said it was better than the canned stuff. I’ve never done this myself, but do eat my tuna steak with mayonnaise and soy sauce, and realize it does taste better than the canned version.
BTW, I never eat tuna cooked rare. It has to be at least medium so it flakes. If I want sashimi, it has to be completely raw. Can’t stand it partially cooked. Blech!
Pears
Canned corn is just fine, in fact I prefer it just for ease over fresh cob corn and I live in corn country. Frozen corn is terrible.
I would never serve canned corn straight up, but it’s fine thrown into a stew. Some brands are better than others. I’ve never had frozen corn that I know of.
For Thanksgiving I made a baked corn recipe that called for fresh or frozen corn, but neither was available when I shopped (dunno if it is Covid supply chain disruptions or what). So with some trepidation I used the (okay, not great) canned corn I had on hand. The result was awesome.
Perhaps they are different in the USA. Have you ever tried those or those, just as they come, with mayonnaise? Heaven. The China or Peru stuff, on the other hand, is just meh. Never had US asparagus, maybe we are talking about different things.
No, I meant the white/black/red/pinto beans. The green ones had not even crossed my mind, I would have been more clear otherwise.
Canning liquid often gives certain foods an acid taste. I usually like it a lot in cold/uncooked foods and not at all in warm/cooked dishes. Hot and vinagery has never appealed to me.
Canned white asparagus are pretty darn good. High-quality product. Like leeks, the white part grows underground.
I’m fond of canned artichoke hearts, too, as long as I’m not cooking with them. The canning liquid is particularly vinegary. Once it’s squeezed out (they hold a lot), they’re wonderful in sandwiches, salads, hors d’oeuvres, etc.
Canned peas are sometimes better than frozen in potato salad.
Canned cooked beans are a great convenience. The only disadvantage, and it’s a big one IMO, is that a lot of flavor is lost if you rinse them to remove the canning liquid, which is my preference. Pre-soaked frozen (still uncooked) beans work a treat, though.
I do all the cooking and the shopping. There are few times in the year when local supermarkets don’t have a wide range of fresh veg, so the only things that we only eat in season are strawberries and asparagus.
I buy fresh and tinned (chopped) tomatoes. Fresh for salads and sandwiches and tinned for pasta sauces (along with those handy tubes of concentrated tomato paste). I always keep a supply of mixed peas and corn in the freezer as emergency veg and for fish pies, and some frozen scampi in case we run short.
In the store cupboard, you would find some tinned pilchards (yummy on toast) and baked beans.
Nope. Never tried or even seen those.
I like my asparagus al dente; cooked just long enough to get it hot through. Canned stuff is not al dente.
– US asparagus is generally not blanched in the field, but eaten green. The photo of your canned version looks white. I don’t know what the blanching process does to texture.
Ah. I agree that the beans you’re talking about are fine canned – they need long cooking anyway.
I grow snap beans (green, yellow, purple, and yellow with purple streaks); so if I just see “beans” that’s where my mind tends to go.
– Fresh artichokes and canned artichoke hearts are IME two entirely different products; in that the canned version I see around here is marinated in an oil-and-vinegar sauce. I like those, and often use the liquid as salad dressing, while adding the artichokes to the salad.
Supermarkets here generally have everything at any time of year – but just about all of it is tasteless, and sometimes weird textured. There are quite a few things that I only eat when in local season, or else out of the freezers, which I fill up with my own and some other’s local produce as each kind comes into prime quality.
There are green asparagus here too, but they are seldom canned or jarred. The white sort (they are white because they grow underground and are cut just before they breach the soil, preferably before sunrise) canned are indeed blanched: they retain some bite but I would not call that al dente. I still recommend you try them if you ever come across quality Spanish asparagus from Navarra (DOP: protected geographical indication). But not the expensive sort of my second link: 100 Euro for two cans is crazy, even if they have a shop in New York.
Will try if I get the chance, I’m now curious – but there is no way I can afford 100 Euro for two cans!
mine, green, sold fresh, direct market, certified organic, goes for $5 to $6 USD / lb.
I used to drive fork lift in a canning factory. One of my favorite things to do was grab a can of peas right off the continuous cooker line. I’d cram it into a can-sized gap in the counterweight on my lift truck where the exhaust air from the lift truck engine kept the can nice and warm. At break time I’d open the can and throw a big gob of butter in it to melt over the peas. Delicious! Even tho the peas were fully cooked they still tasted fresh.
I hated that job but for some reason a can of peas with a big pat of butter on top is still comforting to me.
I agree canned tomatoes are great. But I have never actually seen frozen tomatoes for sale in a store in the US. Are they a thing?
That just goes to show how much better canned tomatoes are, that not even the dumbest food processor has considered freezing tomatoes a viable business model 
Aren’t tomatoes about 99.9% water? You’d just have a ball of red ice.
Some of the TV chefs have no problem using canned tomatoes, and say so. Says a lot about the quality of the packing industry, IMHO.
Says a good deal about the quality of the fresh tomatoes that are mostly available, IMO.