Tinned Fish Club for September 2025: Siesta Co Sardines in Olive Oil, Tenorio Tuna with Piri Piri, Queen Harbour Salmon Pâté, and a Pickle!

Post Type:

In the Box

Time to read:

3 minutes

Siesta Co Sardines in Olive Oil

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Founded in Los Angeles, Siesta Co. blends California cool with the deep culinary heritage of Galicia, Spain—home to the centuries-old canneries that prepare their tins. The company partners directly with artisanal producers along Spain’s northwestern coast, where Atlantic sardines are sustainably caught and hand-packed in organic extra virgin olive oil.

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Their beautiful packaging and commitment to clean, traceable ingredients make them a standout in the new wave of tinned fish. Whether you’re seaside or city-bound, these tins are a reminder to slow down, savor, and siesta.

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Roasted Radishes & Plump Sardines over Greens

Halve one small bunch of radishes and toss with olive oil, salt, and pepper. Roast at 425°F for about 20 minutes. Sauté 2 cups of collard greens or kale with 2 minced garlic cloves. Layer the garlicky greens, add the roasted radishes, then nestle the sardines on top. Drizzle the tin's organic olive oil over everything and finish with a squeeze of lemon.

Queen Harbour Pâté with Dill

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According to legend, Viking king Harald Fairhair—who unified Norway after the Battle of Hafrsfjord in 872—served smoked salmon at royal feasts, prepared using secret recipes passed down through generations. Queen Harbour carries on that legacy with this refined pâté, made from fresh, never-frozen Atlantic salmon, dry-salted and manually prepared with no preservatives.

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Blended with dill for a clean, briny finish, it’s a nod to old-world Nordic luxury, and ready for your next adventure. We recommend pairing it with your pickle-a-pouch on your next adventure for a snack that's not only delicious, but packed with protein and electrolytes.

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Peak Pickle Picnic

Tuck this tin and your pickle-in-a-pouch into your daypack and head to the highest peak around. Once at the summit, crack open the pâté and enjoy it alongside your briny pouch pickle while taking in the view.

Tenorio Tuna Fillet with Piri Piri

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In 1880, Francisco Rodriguez Tenório founded his São Francisco factory in Vila Real de Santo António—a southern Portuguese town where fishing was abundant and preserving was essential. His early tins set a new standard, using only fine cuts of tuna prepared by hand.

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Today, production continues in the Azores, where fish are still pole-and-line caught and packed within hours. This vibrant tin adds a zesty twist to Tenório’s time-honored formula, pairing tender fillets with the bright citrus of Azorean lemon and just the right touch of chili. A bold bite of Atlantic history.

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Azorean Tuna Wild Rice Bowl

Start with a base of cooked wild rice. Add chopped cucumber, shredded carrot, halved cherry tomatoes, and a few spoonfuls of cooked chickpeas. Flake in the Tenório tuna and drizzle the lemony, chili-infused olive oil from the tin right over the top. Finish with chopped parsley or cilantro, a squeeze of lemon, and a pinch of flaky salt.

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See the full recipe →