Tinned Fish Club for June 2025: Antarctic Krill Meat, La Barca Sardines with Piri-Piri Peppers, Captain Jim’s Smoked Salmon
Antarctic Krill Meat
Tiny but mighty, Arctic krill are the foundation of the ocean food chain—fueling whales, penguins, seabirds, and now, you! Sustainably harvested under CCAMLR guidelines, these crustaceans are rich in EPA and DHA, the most bioavailable omega-3s, bound to phospholipids for better absorption than typical fish oil.
With just 67 calories per tin, you’re getting 15g+ of lean protein plus essential nutrients like B12, iodine, calcium, and zinc. Brain-boosting, heart-happy, and downright delicious!
Krill Dip
Drain a tin of krill meat and mix with a spoonful of mayo, a squeeze of lemon, and a pinch of salt. Fold in ¼ cup finely diced cucumber, ½ diced avocado, 1 chopped hard-boiled egg, and 1 stalk finely chopped celery. Stir in fresh dill and chives, season to taste, and serve with crackers or toast.
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La Barca Sardines with Piri-Piri Peppers
From Galicia’s wild Atlantic coast, La Barca delivers bold flavor rooted in Spanish seafaring tradition. These wild-caught sardines are packed just hours after harvest and canned by hand. They’re preserved in a bold piri piri oil that brings just the right amount of heat.
The chili itself traveled to Iberia centuries ago via Portuguese trade routes and has since become a favorite in coastal kitchens across Spain. The result is a tin full of smoky, citrusy heat and rich texture.
Fried Sardine Snacks
Dry the sardines on a paper towel. Whisk one egg with chopped parsley, sea salt, and black pepper. In another bowl, mix a few tablespoons of flour with the Seafood Bay Spice. Dredge each sardine in the seasoned flour, then dip into the egg. Heat a mix of olive oil and some of the piri piri oil from the tin and fry about two minutes per side. Serve hot with lemon wedges.
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Captain Jim’s Wild Alaska Smoked Salmon
Each spring, as the ice melts and the rivers open, the Binkley family readies their historic steamboat, the Discovery III, for a journey from Fairbanks to the sockeye-rich waters near Wrangell, Alaska.
Before summer brings visitors to their Gold Dredge 8 mining tour and legendary riverboat cruises, they are out on the water doing what they have done for generations– fishing for wild Alaskan salmon. Every fish is hand-filleted and brined with salt and brown sugar, then smoked low and slow over seasoned alder wood for up to 16 hours.
The salmon is never frozen, and each can is hand-packed with care. Made with just four ingredients–wild-caught sockeye, salt, brown sugar, and smoke–the result is rich, flaky, and deeply flavorful. This is a true taste of the Last Frontier, prepared by the people who know it best.
Salmon Tacos
Warm a few soft tortillas until toasty and pliant. Toss shredded green cabbage with a good squeeze of lime and a pinch of salt. Layer each tortilla with cabbage slaw, generous flakes of smoked salmon, and slices of ripe avocado. Then get creative: corn salsa, pickled red onions, fresh cilantro, maybe even a spoonful of sour cream.
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
