Tinned Fish Club for October: La Barca Wild Cod, Cocagne Mackerel Filets, and Vigo Jumbo Squid
La Barca Wild Cod in Olive Oil
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La Barca continues to embody the best of Galiciaâs rich maritime tradition. Known for its pristine Atlantic waters and vibrant fishing culture, this region yields some of Spainâs 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.
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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 elevatedârooted in Galician tradition, built for modern appetites.
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Cocagne Mackerel Filets in Olive Oil
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Created in 1906 by Portugalâs legendary Ramirez & CÂȘ (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.
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The brandâs logo, showing a man climbing a greasy pole, nods to the traditional "fĂȘte du mĂąt de cocagne"âa folk festival where villagers attempt to scale a slippery pole to win a prize, often a food delicacy. Itâs a symbol of joy, reward, and good food, hard-won.
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That same spirit lives on in this tin: tender, hand-packed mackerel fillets in rich Portuguese olive oilâa simple pleasure worth the climb. Today, Cocagne continues to bring time-honored flavor to tables around the world.
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Vigo Calamar Colosal
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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.
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This tin of wild-caught jumbo squid is tender and mild. The sunflower oil helps preserve the squidâs 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.
Tinned Fish Club for October: La Barca Wild Cod, Cocagne Mackerel Filets, and Vigo Jumbo Squid
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Tinned Fish Club for September: Siesta Co Sardines in Olive Oil, Tenorio Tuna with Piri Piri, Queen Harbour Salmon Pùté, and a Pickle!
