Tinned Fish Club for May: Jose Gourmet Stickleback in Pickle Sauce, Santa Catarina Tuna Filets with Herbs, Mina Skinless & Boneless Sardines in EVOO

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Jose Gourmet Stickleback in Pickle Sauce

Say hello to a new fish friend! This is our first time featuring José Gourmet, a beloved Portuguese producer known for its eye-catching illustrated tins and uncompromising quality. They partner with small fisheries and traditional canneries to spotlight lesser-known species and support sustainable practices.

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This tin features stickleback, a small schooling fish that’s mild, tender, and full of flavor. It’s not widely known outside certain European markets, but trust us: it’s a delicious discovery waiting to happen.

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Conservas de Cambados Zamburiñas en Salsa Gallega
Clåssico Pitéu ATUm em óleo vegetal

‍Skinless & Boneless Sardines in EVOO

Morocco may be famous for its spices and couscous, but it’s also home to some of the freshest sardines in the world. Wild-caught off the African Atlantic coast, Mina sardines are hand-packed in EVOO with a touch of sea salt, delivering a tender, mild fish that’s rich in nutrients and flavor.

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This month, we pair it with another Moroccan treasure: nana mint tea from Marrakesh, a beloved tradition enjoyed from morning to night. It’s often poured from high above the glass for extra flair and aeration.

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Santa Catarina Tuna Filets with Herbs

Santa Catarina’s tuna is line-caught in the waters around São Jorge Island, then cooked and packed by hand in extra virgin olive oil infused with fragrant herbs. In the Azores, pole-and-line tuna fishing has been practiced for generations. Fishers use live bait and traditional wooden boats, often with just a handful of crew—a centuries-old method that preserves both the ocean and local livelihoods.

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Because line-caught tuna are landed quickly and handled with care, they retain more natural oils and moisture, resulting in richer flavor and a firmer, more satisfying bite. It’s a more sustainable way to fish—and a more delicious way to eat.

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