Tinned Fish Club for November 2025: Wildfish Cannery Smoked Salmon, Bom Petisco Tuna, and Banga Smoked Mussels
Wildfish Cannery Smoked Coho Salmon
Wildfish Cannery is helping redefine what canned seafood can be. Based in the small town of Klawock on Prince of Wales Island, Alaska, this family-run cannery has been producing small-batch tins since 1987. Their smoked Coho salmon is hook-and-line caught, a selective method that supports healthy fish stocks and local communities.
The fish is brined, gently smoked over alder wood, and hand-packed to preserve its ruby-hued color, buttery texture, and deep, smoky flavor. Rich in Omega-3s and full of clean, oceanic character, it is a far cry from the salmon tins of the past and a delicious way to support Alaska’s community-based fisheries.
Alaskan Coho Salmon Melt
Flake the smoked Coho salmon and mix with a spoonful of mayo, a teaspoon of mustard, a bit of finely diced onion or pickle, and a dash of garlic powder. Butter the outsides of two slices of sourdough. Layer shredded cheddar, a scoop of the salmon mixture, and more cheese on top. Grill over medium heat until golden brown and melty.
Banga Smoked Mussels in Oil and chili
Banga, Ltd. is a Latvian canning house rooted in the coastal town of Roja, along the shores of the Gulf of Riga. They remain committed to sustainability as a member of the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC). These plump mussels are hand-packed, gently smoked over beech wood, and bathed in chili-infused oil for a spicy, smoky snack that’s big on flavor.
As filter feeders, mussels require no added feed or fertilizer and actually help clean the surrounding water as they grow. The Baltic’s cold, nutrient-rich waters are ideal for cultivating clean, tender shellfish.
Bean & Mussel Snack Bowl
In a bowl, combine ½ thinly sliced red onion, 1 drained can of mixed beans, and the full tin of Banga Mussels (oil included). Add a squeeze of lemon, season with salt and pepper, and toss gently to keep the mussels intact. Garnish with fresh parsley and enjoy chilled or at room temp.
Bom Petisco Tuna Fillets in Olive Oil
Bom Petisco has been a staple in Portuguese pantries since 1961. Produced in the Azores, these tuna fillets are made from skipjack caught in the cold, clean waters surrounding the islands using pole-and-line methods that support healthy oceans and reduce bycatch. Processing remains deeply rooted in artisanal tradition.
The fish is hand-packed using simple, time-honored recipes with just a few ingredients. No additives, just flaky, flavorful tuna preserved in olive oil. Frequently highlighted by gourmet publications, Bom Petisco is celebrated for elevating the humble tin into something truly special, with care, provenance, and taste in every bite.
Lemony Tuna Pasta
Cook your favorite pasta until al dente, then drain and return to the pot. Add the tuna along with its olive oil, the zest of half a lemon, a pinch of chili flakes, and chopped parsley. Toss gently, then finish with grated Parmesan and a squeeze of lemon juice.
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
