Tinned Fish Club for May 2025: 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.
SticklePickleback Texas Toast
Lightly toast a thick slice of Texas toast or country-style bread until golden. Spoon the stickleback and its tangy pickle sauce over the toast, then top with a few slices of your favorite pickles. Add a grind of black pepper or a pinch of chili flakes if you like a little heat.
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.
Moroccan Sardine Snack Plate
Brew your nana mint tea and let it steep while you prepare a small snack plate. Arrange Mina sardines on a dish with warm flatbread or seeded crackers, a few cucumber slices sprinkled with sea salt, and a spoonful of plain yogurt swirled with harissa. Add a handful of green olives and a lemon wedge.
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.
Grilled Eggplant Tuna Rolls
Slice eggplant lengthwise into thin strips and brush with the herb-infused olive oil from the tuna tin. Season with sea salt, black pepper, and garlic powder. Grill until tender and lightly charred, then let cool. Place a strip of fresh tomato, a piece of tuna filet, and a fresh basil leaf at one end of each eggplant slice, roll it up, and secure with a toothpick.
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
