Tinned Fish Club for May 2026: Ramirez Squid in Caldeirada Sauce, Cabo de Peñas Mackerel Filets, Old Riga Smoked Sprats Pâté
Ramirez Lulas de Caldeirada
For more than 170 years and five generations, this legendary Portuguese producer has preserved the flavors of the Atlantic through wars, monarchies, economic upheavals, and the changing tides of the seafood industry. While Ramirez owns and produces many export brands (including several we’ve featured before), this tin carries the family name front and center.
Squid has long been a staple of Iberian canning traditions, prized for its tender texture and ability to absorb bold flavors. These lulas (small squid) are packed in a caldeirada-style sauce, where tomato, olive oil, garlic, and spices come together in a deeply comforting preparation inspired by Portugal’s coastal cooking traditions.
Crispy Squid Flatbread
Place a naan or flatbread on a baking sheet and spoon the Ramirez lulas and caldeirada-style sauce evenly over the top. Bake at 400F for 8 to 10 minutes until warmed through and lightly crisp around the edges. Finish with thinly sliced red onion, chopped parsley, and a squeeze of lemon, then cut into wedges for an easy, shareable snack with peak Portuguese dockside pub energy.
Old Riga Smoked Sprats Pâté
In Latvia, smoked sprats are more than a snack. They’re a national tradition. Old Riga is produced by Gamma-A, a longtime Baltic seafood company known for naturally smoking sprats over alder wood, giving the fish their signature golden color and smoky flavor. Their process moves quickly: fish caught in the morning can be smoked and packed the very same day.
Popular throughout the Baltics for generations, smoked sprat pâtés are a staple of taverns, train rides, and late-night kitchen tables. With its vintage Riga skyline and old-world design, this tin feels like a little piece of Baltic seafood history. Creamy, savory, and deeply smoky, this pâté pairs perfectly with pretzels and dark beer.
Baltic Pretzel Bites
Spread your Old Riga smoked sprat pâté onto the included Pretzelized Stars for an easy salty, smoky snack with plenty of crunch. These star-shaped pretzels celebrate America's 250th anniversary and pair surprisingly well with the rich, smoky flavor. Top with sliced pickles, red onion, fresh dill, or cracked black pepper, and enjoy with a cold dark lager or Baltic porter for the full tavern experience.
Cabo de Peñas Filetes de Caballa del Sur
Founded in 1898 on Spain’s northern coast, Cabo de Peñas has spent more than a century preserving the seafood traditions of the Iberian Atlantic. Their seafood is processed close to harvest and packed using traditional methods that preserve freshness, texture, and flavor from sea to tin. These filetes de caballa del sur feature Atlantic chub mackerel, prized for its rich flavor and meaty texture.
Packed simply in olive oil, the fish develops a buttery, savory character that has made mackerel a favorite among conservas enthusiasts. While sardines often steal the spotlight, seasoned tinned fish fans know caballa is one of the true stars of the pantry.
Golden Mackerel Sushi Cups
Press cooked sushi rice into a lightly oiled muffin tin, forming small cups. Bake at 400F for about 25 minutes, until golden and crisp around the edges, then let rest for a few minutes before removing. Fill with flaked Cabo de Peñas mackerel, sliced cucumber, avocado, or pickled veggies. Finish with sesame seeds, green onion, and a drizzle of soy sauce, spicy mayo, or chili crisp for a crunchy, savory bite that disappears fast.
Pretzelized™ Sea Salt Pretzel Snackers
Celebrating America's 250th, these unique bite-sized snacks are the perfect complement to any tinned fish. Pretzelized™ takes traditional snacks like crackers and pita chips, soaks them in pretzel brine, then oven-bakes them for a unique, crispy salty crunch.
We love them with tinned fish dips topped them with tinned fish pâté. The star-shaped version shared here is a great addition to summer cookouts celebrating American Independence.
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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