Tinned Fish Club for May: Jose Gourmet Stickleback in Pickle Sauce, Santa Catarina Tuna Filets with Herbs, Mina Skinless & Boneless Sardines in EVOO
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.
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.
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.
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.
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.
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.
Tinned Fish Club for August: La Rose Sardines with Pickles, Dedukas Cod Liver, Kersen Mackerel Fillets
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Tinned Fish Club for July: Big Sprats in Oil, Pinhais Spiced Sardines in Tomato Sauce, José Gourmet Tuna Paté
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