Tinned Fish Club for December: Fanst Nordic Brislings, Santa Catarina Tuna Filets, and Cabo de Penas Sardines
Fangst Nordic Brislings
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Fangst (meaning “catch” in Danish) honors old-world Nordic fishing traditions. Nordic sardines are among the smallest in the world, and these tender brislings are sourced from frigid Scandinavian waters and delicately smoked over beechwood for a smoky, wintry flavor.
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Fangst is known for blending time-honored techniques with clean, modern Nordic flavors. Historically, brisling sardines were fished during the long summer days of the north, when near-endless Arctic light made it possible to work through the night. These so-called “midnight sun voyages” helped sustain coastal life for centuries.
Santa Catarina Tuna Filets
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From the volcanic island of São Jorge in the Azores, Santa Catarina preserves the art of “Salto e Vara”, a traditional and highly skillful pole-and-line fishing method. Fishermen locate tuna using binoculars, then cut their engines and use showers to mimic fleeing baitfish and mask their presence before casting lines.
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This method targets only mature fish, protecting other species and ensuring clean, high-quality catches. The whole tuna is manually processed, and the fillets are hand-packed with Azorean red pepper for a subtle heat. All ingredients come from the island and are prepared by hand. Even the paper wrapping is folded by hand. It’s craft, care, and tradition at its finest.
Cabo de Penas Sardines with Pepper
Named after the rugged “Cape of the Cliffs” in Asturias, Cabo de Peñas is a longtime fixture in Spanish pantries. Since the 1960s, they have been producing traditional conservas using time-tested methods and regional ingredients. This tin, from their Gran Selección line, features hand packed sardinillas, small, tender wild caught sardines preserved in olive oil with strips of roasted piquillo pepper, a variety known for its deep red color and sweet smoky flavor.
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Based in the fishing town of Candás, the company reflects the everyday cooking traditions of Spain’s northern coast, with a focus on natural ingredients and careful preparation.
Tinned Fish Club for December: Fanst Nordic Brislings, Santa Catarina Tuna Filets, and Cabo de Penas Sardines
Meet the Makers: Cocagne Sardines and Ramirez Conservas
