Tinned Fish Club for August: 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!
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 liveregg salad!
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.
Tinned Fish Club for August: La Rose Sardines with Pickles, Dedukas Cod Liver, Kersen Mackerel Fillets
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Tinned Fish Club for July: Big Sprats in Oil, Pinhais Spiced Sardines in Tomato Sauce, José Gourmet Tuna Paté
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