Tinned Fish Club for October 2025: La Barca Wild Cod, Cocagne Mackerel Filets, and Vigo Jumbo Squid
La Barca Wild Cod in Olive Oil
La Barca continues to embody the best of Galicia’s rich maritime tradition. Known for its pristine Atlantic waters and vibrant fishing culture, this region yields some of Spain’s most prized seafood. We've shipped La Barca before, including their sardines in piri piri and squid in ink, and we're always glad to send their products your way.
Each fillet is sustainably harvested from cold, nutrient-rich coastal waters, then hand-packed in velvety Spanish olive oil to preserve its delicate texture and naturally mild flavor. The result is a clean, buttery cod that feels both simple and elevated—rooted in Galician tradition, built for modern appetites.
Wild Cod & Olive Tapenade Bites
Slice a baguette into rounds and toast until crisp. Blend ⅓ cup pitted green olives, 1 tablespoon capers, 1 teaspoon lemon juice, and a splash of the tin's olive oil until coarse and spreadable. Flake the cod and gently fold it into the tapenade. Spoon onto the toasts and garnish with microgreens or lemon zest.
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Cocagne Mackerel Filets in Olive Oil
Created in 1906 by Portugal’s legendary Ramirez & Cª (Filhos), Cocagne was launched to appeal to international markets, especially in the Benelux region, where demand for premium Portuguese seafood was growing. The name "Cocagne" refers to the medieval French myth of "le pays de Cocagne," a legendary land of abundance, ease, and endless good food.
The brand’s logo, showing a man climbing a greasy pole, nods to the traditional "fête du mât de cocagne"—a folk festival where villagers attempt to scale a slippery pole to win a prize, often a food delicacy. It’s a symbol of joy, reward, and good food, hard-won.
That same spirit lives on in this tin: tender, hand-packed mackerel fillets in rich Portuguese olive oil—a simple pleasure worth the climb. Today, Cocagne continues to bring time-honored flavor to tables around the world.
Mackerel with Warm Potato & Herb Salad
Boil a few small Yukon gold or red potatoes until fork-tender, then slice while still warm. Whisk together 1 tbsp white wine vinegar, 1 tsp Dijon mustard, and 2 tbsp olive oil from the tin. Toss the potatoes, chopped parsley, and minced shallot in the dressing. Flake the mackerel over the top and finish with a squeeze of lemon.
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Vigo Calamar Colosal
Founded in 1947 by Italian-American entrepreneur Tony Alessio, Vigo Importing Company has spent over 75 years bringing Mediterranean flavors to American kitchens. Based in Tampa, Florida, this family-run business made its mark importing olive oil, pasta, and pantry staples from Spain and Italy, long before it was fashionable.
This tin of wild-caught jumbo squid is tender and mild. The sunflower oil helps preserve the squid’s delicate texture, while the olive oil adds just the right depth. The result is clean, balanced, and flavorful. It is ideal for tapas, salads, or simply served with crackers and a splash of lemon.
Warm Squid & Olive Tapa
Pour the contents of the tin into a small skillet over medium-low heat. Add a pinch of red pepper flakes, a crack of black pepper, and a squeeze of lemon. Warm gently for 2 to 3 minutes until fragrant, then transfer to a glass bowl. Toss in the olive medley and garnish with chopped parsley.
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
