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!
.png)
.png)
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.
.png)
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.
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 July 2026: Kersen Kipper Fillets, Açôr Sardines in Olive Oil, Threeline Icelandic Cod Liver
Tinned Fish Club for June 2026: José Gourmet Tuna Pâté, Nuri Extra Spicy Sardines, Belevini Pacific Saury
