Tinned Fish Club for July 2025: Big Sprats in Oil, Pinhais Spiced Sardines in Tomato Sauce, José Gourmet Tuna Paté
Spiced Sardines in Tomato Sauce
Founded in 1920 in Matosinhos, Portugal’s sardine capital, Pinhais is one of the last canneries in the world still doing everything by hand—from selecting fresh fish to cooking, packing, and wrapping. That care pays off: each tin delivers tender sardines in a bold, slow-simmered tomato sauce infused with chili, clove, and laurel.
This classic flavor combo is beloved in Portugal for a reason—it's comforting, rich, and just the right amount of spicy. Tomato sauce also helps preserve flavor and moisture, making these tins ideal for pantry storage and spontaneous snacking. Pair it with crusty bread and you're halfway to heaven. Or Lisbon. Same difference.
Stuffed Mini Bell Peppers
Slice a handful of mini sweet peppers in half lengthwise and remove the seeds. Flake the Pinhais sardines and mix with their rich, spiced tomato sauce, a spoonful of cream cheese, and chopped parsley. Season with salt and a pinch of smoked paprika. Spoon the mixture into each pepper half and serve chilled.
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Brivais Vilnis Big Sprats in Oil
Brivais Vilnis, based in Salacgrīva on Latvia’s northern coast, has been canning Baltic fish since 1949. Known for their classic smoked sprats, the company uses traditional smoking techniques and time-tested recipes passed down through generations.
These larger sprats are delicately wood-smoked and packed in oil, offering a rich, smokey flavor and melt-in-your-mouth texture. Popular across Eastern Europe, sprats are often served with rye bread and boiled eggs—but they’re just as delicious eaten straight from the tin with a fork in one hand and a Uzavas Tumsš (Latvian dark lager beer) in the other.
Sprats on Rye with Horseradish Cream
Toast slices of dense rye or pumpernickel bread until crisp. Mix 1 to 2 tablespoons of sour cream with a teaspoon of prepared horseradish. Spread the cream on the toast, then layer with sprats. Top with thin slices of red onion and chopped fresh dill. Serve open-faced with pickles or a cold beer on the side.
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José Gourmet Paté De Atum Picante
Some days one minute is enough to prepare an hour of pleasure! Founded in 2008, José Gourmet partners with small producers and showcases its tins in striking watercolored packaging overseen by artist Luís Mendonça.
Once created for long sea voyages, paté now shines at cafés, markets, and wine bars across Portugal. This spiced tuna paté is rich, savory, and just a touch fiery—an elevated take on a classic Portuguese staple.
Paté Crackers with Egg & Cornichon
Spread your tuna paté on one of the included crackers, top with a thin slice of boiled egg and a sliver of cornichon. Finish with a sprinkle of paprika or parsley. Creamy, briny, and spicy in one perfect bite.
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
