Tinned Fish Recipes- Peruvian Harvest Mackerel in Purple Olive Sauce, Pinhais Spiced Sardines in Olive Oil, Icelandic Cod Liver in Own Oil
From the archive. This box shipped to Tinned Fish Club members in December 2023. We don't repeat tins, so these exact ones are long gone, but the recipes work with anything similar on your shelf.
Peruvian Harvest Mackerel in Purple Olive Sauce
Peruvian Harvest is dedicated to social justice and sustainable development in Peru, supporting Fair Trade and environmental conservation while preserving traditional skills. Known for its innovative, effective products with minimal environmental impact, the company has earned recognition for its commitment to community development. These mackerel fillets with Botija Purple Olives, extra virgin olive oil, Maras Pink Salt and other spices make for an incredibly unique tin which will easily upgrade any cracker or crostini. Get creating and don’t forget to share.
Pinhais Spiced Sardines in Olive Oil
Conservas Pinhais, a family-owned company with a long-standing tradition, specializes in high-quality canned seafood. They are known for their meticulous approach to canning, using traditional methods passed down through generations. Their focus on using only the best national ingredients guarantees freshness and authenticity in their products. This dedication to quality and tradition has established Conservas Pinhais as a trusted and esteemed name in the gourmet seafood industry.
Quick Sardine Onigiri
Ingredients
- 1 tin Pinhais Spiced Sardines in Olive Oil
- 1 cup sushi rice
- A couple of tablespoons furikake seasoning (optional but delicious)
- 1 cup water mixed with a little sea salt, for damp hands
- Seaweed sheets, for wrapping
- Spicy mayo, to serve
Instructions
- Cook the rice. Rinse the sushi rice under cold water and cook according to the package instructions.
- Season it. Transfer the rice to a bowl to cool and mix in the furikake seasoning.
- Set up. Line a ramekin with plastic wrap and keep the bowl of salted water nearby to dampen your hands so the rice doesn't stick.
- Shape. Scoop about 2 tablespoons of rice into the ramekin. Add a sardine, halved depending on size, then cover with an equal layer of rice and press down gently to compact it.
- Release and wrap. Carefully flip the ramekin to release the onigiri, then wrap each one with a sheet of seaweed like a taco.
- Serve. Enjoy with a spicy mayo sauce.
Icelandic Cod Liver in Own Oil
Pâtés come to mind first when thinking about a liver-based dish, but if you'd like to take a different route with this tin, try an Eastern European-style egg salad often enjoyed around the holidays.
Cod Liver Egg Salad
Ingredients
- 1 tin Icelandic Cod Liver in Own Oil, oil poured off
- 1 to 2 tablespoons fresh white onion, chopped
- Equal parts vinegar and water, for marinating the onion
- 1 to 2 hard-boiled eggs, cubed
- Salt and pepper, to taste
- Fresh parsley, to garnish
Instructions
- Marinate the onion. Cover the chopped onion with a mixture of equal parts vinegar and water. Let sit for 15 minutes to take some of the bite out, then strain.
- Combine. Pour the oil off the cod liver and combine it with the cubed hard-boiled eggs in a medium bowl.
- Mix. Add the strained onions and mix with a fork to a chunky consistency.
- Season and serve. Season with salt and pepper to taste and dress with fresh parsley. Smachnoho, which is bon appétit in Ukrainian.
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.
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