Tinned Fish Club for April 2025: Ati Manel Sardines, Conservas de Cambados Scallops, Classico Piteu Tuna
Conservas de Cambados Zamburiñas en Salsa Gallega
From the tidal estuaries of Galicia’s Rías Baixas—one of Spain’s most prized shellfish regions—comes this delicacy from Conservas de Cambados. Specializing in the traditional preserves of the Galician coast, the company sources zamburiñas (small scallops) from local fishermen who harvest sustainably in these nutrient-rich Atlantic waters.
The scallops are gently cooked and packed by hand in salsa gallega, a savory sauce of olive oil, tomato, onion, white wine, and smoked paprika. Each tin is a warm, briny embrace from northern Spain, best enjoyed heated gently and served with bread, rice, or a chilled Albariño.
Scallop Toast with Garlic Oil & Herbs
Lightly toast slices of crusty bread. In a small pan, warm a tablespoon of olive oil with one thinly sliced garlic clove over low heat until just golden. Gently warm the scallops and sauce from the tin. Spoon the scallops and their rich sauce over the toasted bread, drizzle with the garlic oil, and finish with chopped fresh parsley or chervil.
Clássico Pitéu Atum em óleo vegetal
From the Azores archipelago, Pitéu has long been a staple of Portuguese pantries. This tin features firm, flavorful tuna fillets packed in vegetable oil—nothing more, nothing less. It's a simple preparation that honors the quality of the fish, sustainably caught in the clear Atlantic waters surrounding the islands.
Pitéu, meaning “delicacy” in Portuguese, lives up to its name with this satisfying conserva. Ideal for salads, sandwiches, or straight off the fork, this is a pantry classic made with care.
Tuna, Egg & Potato Salad
Boil a handful of baby potatoes until tender, then halve or quarter them. In a large bowl, combine the warm potatoes with a drizzle of olive oil, a splash of red wine vinegar, and a pinch of salt. Add flaked Pitéu tuna, a chopped hard-boiled egg, thin slices of red onion, and a handful of parsley or arugula. Toss gently.
Ati manel Sardinhas em Azeite com limāo
Founded in 1922 near Figueira da Foz, Ati Manel is steeped in family legacy. After decades of dormancy, the brand was revived by the great-grandson of the original founder, using the family’s original notes and recipes to preserve the soul of traditional Portuguese canning while updating it for modern tastes.
In this tin, the sardine reigns supreme. As the family story goes: the sardine is queen of the sea—and only the lemon is worthy to keep her company. A bright, balanced pairing that honors heritage and lets the fish shine.
Grilled Polenta with Sardines & Crème Fraîche
Slice a tube of pre-cooked polenta into ½-inch rounds and brush lightly with olive oil. Grill or pan-sear over medium heat until golden and crisp on both sides. Spread a small dollop of crème fraîche onto each round, then top with a sardine, a few drops of lemony oil from the tin, and a sprinkle of finely chopped green onion or chives.
The world's best tinned fish, on your table every month.
Three curated tins from small canneries in Portugal, Spain, Denmark and beyond, with the recipes and maker stories that go with them.
Tinned Fish Club for August 2026: Bom Petisco Tuna in Brine, Ati Manel Garfish in Spiced Olive Oil, Fangst Brisling No. 4
Tinned Fish Club for July 2026: Kersen Kipper Fillets, Açôr Sardines in Olive Oil, Threeline Icelandic Cod Liver
