Tinned Fish Club for December 2024: Peruvian Harvest Mackerel with Quinoa, Maria Organic Sardines with Tomato, A Poveira Minerva Sardine Pate
Peruvian Harvest Mackerel with Sprouted Quinoa
Peruvian Harvest combines the bold flavors of the Pacific ocean with the agricultural treasures of Peru, offering mackerel fillets with sprouted white quinoa—an ancient superfood native to the Andes. Sustainably caught and carefully prepared, this tin reflects Peru’s rich culinary heritage. Recent shifts caused by El Niño may have led mackerel to migrate further north, making this a rare and special treat that may not be available next year. Enjoy this taste of Peru while you can!
A Taste of Adventure
This tin is a meal on its own, but it's also perfect for creating a light and refreshing salad. Simply add the contents to a bowl of lettuce, tomato, cucumber, and red onion, then dress with a mixture of olive oil, lemon juice, salt, and pepper. Or, take this tin on an adventure, perhaps even a hike to Machu Picchu.
Maria Organic Sardines with Tomato in EVOO
Maria Organic combines the best of nature and tradition, offering wild fish from the waters off the Iberian Peninsula paired with 100% organic ingredients from local farms. Using sustainable fishing methods, their fish are caught in their natural habitat and each tin is prepared using traditional pre-cooking methods for superior quality and taste. By blending heritage with sustainability, Maria Organic delivers a genuine and environmentally conscious culinary experience.
Sardine Stuffed Mushrooms
Remove and chop stems from about 12 cremini, bella, or button mushrooms. Sauté stems with 1T olive oil and 2 cloves minced garlic until softened. Turn off heat and mix in Maria Organic sardines, ¼ cup breadcrumbs, ¼ cup Parmesan, and a pinch of salt and pepper. Fill mushroom caps with the mixture, drizzle with olive oil, and bake at 375°F for 15 minutes until golden.
A Poviera Minerva Sardine Paté
The Minerva brand, founded in 1942, is the pride of A Poveira, one of Portugal’s oldest canneries. Located on the Atlantic coast in Póvoa de Varzim, Minerva continues a 75-year tradition of hand-preparing the freshest daily catch using time-honored methods. Minerva’s logo honors the Roman goddess of excellence and craftsmanship, a fitting symbol for their commitment to quality and taste. Their sardine pâté is made according to an exclusive and secret recipe.
Sardine Pâté Canapés
Make a simple dill mayo by mixing ¼ cup mayo, 1T lemon juice, 1t fresh dill, ½t Dijon mustard, and a pinch of salt and pepper. Spread Minerva Sardine Pâté onto small slices of toasted bread or crackers, top each with a thin slice of dill pickle, and finish with a dollop of dill mayo. Serve chilled.
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
