Tinned Fish Club for September: Siesta Co Sardines in Olive Oil, Tenorio Tuna with Piri Piri, Queen Harbour Salmon Pâté, and a Pickle!
Siesta Co Sardines in Olive Oil
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.
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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Queen Harbour Salmon Pâté with Dill
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.
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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Tenorio Tuna Fillet with Piri Piri
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.
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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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 July: Kersen Kipper Fillets, Açôr Sardines in Olive Oil, Threeline Icelandic Cod Liver
Tinned Fish Club for June: José Gourmet Tuna Pâté, Nuri Extra Spicy Sardines, Belevini Pacific Saury
