Tinned Fish Club for March 2026: Conservas Santos Sardines, Ati Mañel Scallops, and Diplomats Sardines
Conservas Santos Sardines in Lemon Sauce
Conservas Santos was born in Albufeira, in Portugal’s Algarve, a region known for its golden beaches, dramatic cliffs, and sun-soaked coastline along the Atlantic. It’s a place where life moves between land and sea, shaped by long fishing traditions, Moorish influences, and an abundance of fresh ingredients.
Founded by a family with decades of experience in the food world, the brand was created to share the flavors of southern Portugal through products that balance tradition and modern craft. Working with local producers, Conservas Santos draws from both the ocean and the inland pantry, creating tins that feel distinctly Portuguese and rooted in place.
Mediterranean Mackerel & Chickpea Salad
In a bowl, combine chickpeas with chopped Kalamata olives, a drizzle of olive oil, and a squeeze of lemon. Add a small handful of thinly sliced red onion and let it soften for a few minutes. Gently fold in the fish and its sauce, breaking into large pieces. Spoon onto a plate or shallow bowl and top with fresh herbs like parsley or oregano and a crack of black pepper. Finish with crumbled feta for a salty, creamy contrast. Bright, briny, and satisfying with just the right amount of richness.
Ati Manel Scallops in Caldeirada Sauce
Ati Manel traces its roots to 1922. After decades of dormancy, the founder’s great-grandson restored the brand using original family recipes and methods, preserving a legacy of careful, traditional preparation.
Caldeirada is a classic Iberian fisherman’s stew, born aboard boats, docks, and seaside villages. The name means “cauldron,” where the day’s catch was simmered with onions, tomatoes, garlic, peppers, olive oil, and wine. That rich, aromatic sauce pairs beautifully with tender scallops.
If you notice, the illustrated packaging echoes this heritage, capturing a fisherman, a catch, and a shared meal by the sea. This tin is a celebration of the sea, the season, and the catch of the day.
Caldeirada Scallops over Creamy Garlic Mashed Potatoes
Prepare mashed potatoes using your favorite method, making sure to simmer a peeled garlic clove with the potatoes, then mash everything together for a smooth, mellow flavor. Warm the scallops and caldeirada sauce gently in a small pan over low heat. Spoon the mashed potatoes into a bowl and ladle the scallops and sauce over the top. Finish with a drizzle of olive oil, a squeeze of lemon, and a sprinkle of chopped parsley. Simple, comforting, and full of slow-simmered flavor.
Diplomats Sardines with Tikka Masala and Green Chili
Hailing from Latvia, Diplomats brings together over a century of Baltic canning tradition. Their roots trace back to 1907 in the seaside village of Engure, where fish preservation has been shaped by cold waters and short seasons. Today, Diplomats operates one of Latvia’s most advanced and best-equipped canning facilities.
They embrace variety, with a wide range of creative flavors that go far beyond the classics. From bright and tangy to rich and savory, each tin showcases a different side of the brisling sardine. With two distinct flavors in this box, it’s a chance to explore just how versatile tinned fish can be.
Simple Serving Ideas to Explore
Spoon over warm rice or grains, pile onto toasted bread with a squeeze of lemon, or serve alongside crisp cucumbers to balance the heat. From spicy and tangy to bright and aromatic, each flavor brings something a little different, so mix, match, and find your favorite.
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.
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