Tinned Fish Club for August 2025: La Rose Sardines with Pickles, Dedukas Cod Liver, Kersen Mackerel Fillets
La Rose Sardines with Pickles
‍
La Rose is part of the Ramirez & Ca. (Filhos) SA family, the oldest continually operating cannery in the world, with roots in Portugal dating back to 1853. Originally produced in Portimão by the Spanish cannery Feu Hermanos, La Rose disappeared from shelves in the late 1970s — until its revival in 2016, complete with faithfully recreated vintage packaging.
‍
Today, the brand blends tradition and innovation, pairing peak-season Portuguese sardines with a tangy mix of pickled vegetables in rich olive oil. Brimming with Omega-3s, protein, and zesty character, this tin is as vibrant in flavor as its storied history. We used it to make our Sardine Hot Dogs!
‍
The Sardine Dog
Warm a hot dog bun and, if desired, add a grilled sausage or bratwurst. Top with La Rose sardines, their pickled vegetables, and a drizzle of the sardine olive oil. Add extra tang with pickled red onions and a squiggle of yellow mustard.
‍
Dedukas Cod Liver in Own Oil
‍
Dedukas is a German brand offering simple, preservative-free tins with easy-open lids. This delicacy is sourced and canned in Iceland, where cold, pristine waters yield some of the world’s finest cod. Each tin is 99.3% pure cod liver and just a pinch of salt, with the silky oil coming naturally from the fish during cooking.
‍
Rich, buttery, and brimming with Omega-3s, vitamin D, and vitamin A, cod liver is often called “the foie gras of the sea.” Enjoy it folded into potato or egg salads, topped with sliced onion, or simply on crackers for indulgence and nutrition in perfect harmony. We used ours in cod liver potato salad!
‍
Cod Liver Egg Salad
Chop 3 hard-boiled eggs and place in a bowl. Mash in your cod liver along with 1 to 2 tsp of its oil, 1 tbsp mayonnaise, and 1 tsp stone ground mustard. Season with a pinch of salt, pepper, and chopped chives. Serve scoops of the salad in endive leaves, cucumber rounds, or alongside boiled potatoes.
‍
Kersen Mackerel Fillets
‍
From the fishing port of Yarmouth, Nova Scotia, Kersen has been preserving the Atlantic’s finest fish for over 60 years. Their cannery manufactures its own tins and has kept the same hands-on approach since the 1960s, powered by a close-knit crew — many with more than three decades at the company.
‍
Each wild-caught mackerel is carefully cleaned and trimmed by hand, then smoked over a real hardwood fire, fed log by log throughout the day. When the fish reaches its peak flavor and temperature, it’s gently hand-packed, topped with a light brine, and sealed to lock in that just-smoked freshness. The result is pure, rich, and deeply Maritime — simply fish, brine, and generations of know-how in every bite.
‍
Smoky Mackerel & Mustard Mini Pretzel Bites
Drain your tin and reserve 1 to 2 tsp of brine. Flake the fish into chunky pieces and mix with 1 to 2 tbsp of the stone ground mustard. Add the brine to bring it together. Spoon a small mound onto each mini pretzel. Top with chives, dill, or a sliver of pickle for brightness.
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
