Tinned Fish Recipes- Kersen Smoked Mackerel Fillets, Bom Petisco Boneless & Skinless Sardines, and a Minerva Pate
From the archive. This box shipped to Tinned Fish Club members in January 2024. We don't repeat tins, so these exact ones are long gone, but the recipes work with anything similar on your shelf.
Kersen Smoked Mackerel Fillets
This boneless mackerel is wild-caught in the Bay of Fundy in Canada, naturally smoked, and hand-packed in a remote location in Yarmouth, Nova Scotia.
Smoked Mackerel Dip
Ingredients
- 1 tin Kersen Smoked Mackerel Fillets, drained
- ¼ cup cream cheese, softened
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 1 teaspoon horseradish (optional)
- 1 tablespoon fresh dill, chopped, or 1 teaspoon dried
- Salt and pepper, to taste
- Chives or green onions, to garnish
- Crackers or vegetables, to serve
Instructions
- Flake the fish. Drain the mackerel fillets and flake the fish into a bowl.
- Make it creamy. Blend in the softened cream cheese and sour cream until smooth.
- Season. Add the lemon juice, horseradish if using, and dill. Season with salt and pepper and mix well.
- Chill. Refrigerate for 30 minutes to let the flavors come together.
- Serve. Garnish with chives or green onions and serve with crackers or vegetables.
Bom Petisco Boneless & Skinless Sardines in Extra Virgin Olive Oil
Bom Petisco has been an iconic market leader for over 30 years. It has become an exponent of Portuguese gastronomy and the traditional art of fish conservation. It strikes the perfect balance between taste and tradition, preserved in a modern and appealing can.
Sardine Bucatini
Ingredients
- 1 tin Bom Petisco Sardines, drained and roughly diced
- 8 oz bucatini, half of a standard package
- ¼ cup extra virgin olive oil
- 1 to 2 garlic cloves, thinly sliced
- ½ small red onion, finely chopped
- ¼ teaspoon red pepper flakes
- Zest and juice of ½ lemon
- ¼ cup fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Cook the pasta. Boil the bucatini in salted water until al dente, then drain, reserving about ½ cup of the pasta water.
- Build the base. Heat the olive oil in a skillet over medium heat and sauté the garlic, red onion, and red pepper flakes until the onion is translucent.
- Add the sardines. Stir in the diced sardines and cook for 2 to 3 minutes.
- Toss. Add the drained bucatini to the skillet, loosening the sauce with reserved pasta water as needed.
- Finish. Stir in the lemon zest and juice and the parsley. Season with salt and pepper and serve hot.
Minerva Pate
Minerva Conservas has been a renowned Portuguese brand since 1942. Its name stems from Greco-Roman mythology and symbolizes excellence and wisdom. Minerva’s tinned fish is sourced from fresh, hand-selected Portuguese catches, using traditional methods to uphold its commitment to quality and excellence.
What could be better than a delicious, pre-made pate? Great option to take on the go or quickly put on the table for company. It’s beautifully spiced and ready to be enjoyed right from the tin.
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