Tinned Fish Club for March 2025: La Barca Mussels, ICC Saury, and Tenorio Tuna!
La Barca Mussels in Escabeche Sauce
La Barca is dedicated to high-quality, sustainably sourced seafood from the pristine waters of Rías Gallegas, a region in northwest Spain famous for producing some of the world's finest mussels.
This tin features their Mussels in Escabeche, a traditional Galician preparation where plump mussels are marinated in a tangy, spiced vinegar sauce. Once used to preserve seafood for long voyages, escabeche is now beloved for its bright, bold flavors.
Learn more about La Barca in our recent "Meet the Makers" feature: La Barca: The Home of Traditional Galician Seafood
Brie & Tinned Mussel Melt Bites
Thinly slice a medium onion and slowly caramelize it in olive oil with a pinch of salt until deep golden brown. Butter slices of sourdough, then spread a thin layer of Dijon mustard on half. Add a generous heap of caramelized onions, top with La Barca's mussels and a slice of Brie, then place the remaining bread slice on top. Grill in a skillet until golden.
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ICC Sanma Kabayaki and Nagatanien Ochazuke
We first featured this retro-style tin last summer, and it quickly became a fan favorite! When we had the rare chance to get more, we knew we had to share it. Japan's first canning factory opened in Hokkaido in 1877, marking the start of a seafood tradition that still thrives today.
While Japan's canning industry produces a wide range of high-quality seafood, this Pacific Saury stands out. Prepared in kabayaki style—grilled over white oak coals and glazed in a rich soy-based sauce—this tin delivers deep umami flavor with just the right touch of caramelized sweetness.
Sanma Kabayaki & Ochazuke
For a comforting Japanese meal, pair it with Nagatanien Ochazuke. Place a serving of cooked rice in a bowl, sprinkle the seasoning packet over the top, and pour in 150ml (⅔ cup) of hot water or green tea. Let it sit for a moment, then gently stir with chopsticks. Top with Sanma Kabayaki and enjoy.
Tenorio Filete de Atum Em Azeite - Grande Premio de Honra
For over 60 years, Tenorio has been canning some of the finest tuna from the nutrient-rich waters surrounding the Azores, a volcanic archipelago in the middle of the Atlantic. This region has a long tradition of pole-and-line fishing, a sustainable method that reduces bycatch and supports healthy tuna populations. Tenorio's commitment to quality is evident in every tine, preserving the firm texture and naturally rich flavor of their tuna—just high-quality fish, oil, and a pinch of salt. A true taste of the Atlantic!
Azorean Tuna & Artichoke Salad
Flake the tuna into a bowl and gently fold in chopped artichoke hearts. Drizzle with a bright dressing of olive oil, lemon juice, and Dijon mustard, then toss in capers for an optional briny kick. A sprinkle of black pepper and fresh parsley brings it all together. Serve over greens or spooned onto crusty bread or grains.
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
