Tinned Fish Club for February: Sanma Kabayaki Saury, King Oscar Mackerel, and Berthe Sardines in Spiced Olive Oil
J Basket Sanma Kabayaki Saury
Sanma (Pacific saury) is a beloved Japanese fish traditionally prepared kabayaki style. The fish is broiled and glazed in a sweet soy-based sauce that caramelizes into a rich, savory finish.
Japan has been canning seafood since the late nineteenth century, and tins like this reflect a distinct tradition. Rather than simple preservation, this is a fully composed dish in one small pull-tab tin.
Tender, umami-rich, and deeply satisfying, it is excellent over warm rice but just as good straight from the can. Fun fact: this is the tin that first sparked the idea for Tinned Fish Club. We found it at a Japanese market in Boston while looking for a quick snack and had barely explored tinned fish before. One bite and we knew more people needed to experience flavors like this.
King Oscar Mackerel with Jalapeño Peppers
Founded in 1902 and named with royal permission from Norway’s King Oscar II, King Oscar has earned a global reputation for premium tinned seafood. The brand has focused on responsibly sourced fish, careful trimming, and consistent quality for more than a century. While King Oscar may be familiar, this jalapeño variation is less commonly found on everyday shelves and has quietly built a loyal following with consistently strong reviews.
Their wild caught mackerel is firm and naturally rich, with a buttery texture and high levels of omega-3s. The sliced jalapeños add a bright, grassy heat that cuts through the richness without overpowering the fish. It’s a heritage brand with a bold, modern edge. A reminder that even the classics can still surprise you.
Berthe Sardines in Spiced Olive Oil with Pickles
Rooted in the rich sardine-canning tradition of coastal France, Berthe reflects a heritage that dates back to the 19th century, when Brittany became a center of artisanal seafood preservation. Over time, French sardines evolved from humble coastal fare into prized delicacies, valued for their richness and ability to develop deeper flavor in the tin.
These sardines are hand-packed in olive oil and layered with warm spices and bright cornichon pickles. The acidity of the pickles cuts through the natural richness of the fish, creating a classic French balance of brine, oil, and gentle heat. This is the kind of tin that belongs on a board with good bread and good company.
Tinned Fish Club for February: Sanma Kabayaki Saury, King Oscar Mackerel, and Berthe Sardines in Spiced Olive Oil
Tinned Fish Club for January: La Barca Squid in Ink, Jose Gourmet Sardines, and Queen of the Coast Tuna
