Tinned Fish Recipes- Luças Stuffed Squids in Mediterranean Sauce, Hot Smoked Atlantic Salmon, Bom Petisco Sardines in Chili Oil
From the archive. This box shipped to Tinned Fish Club members in July 2023. We don't repeat tins, so these exact ones are long gone, but the recipes work with anything similar on your shelf.
As the tides of each passing month bring us together, we embark on a delightful journey of three delectable tins, each brimming with briny flavors and possibilities. Get ready to dive in and savor the exceptional tastes that await you with this month’s selection from the Tinned Fish Club!
Luças Stuffed Squids in Mediterranean Sauce
With over 120 years of experience, Luças sources the finest seafood from the ideal waters of Portugal, known for their optimal temperature, location, and diverse species mix. Like a fine port wine, these stuffed squids only get better with age, providing a truly extraordinary taste experience.
Stuffed Squid over Couscous
Ingredients
- 1 tin Luças Stuffed Squids in Mediterranean Sauce
- Cooked quinoa or couscous, to serve
Instructions
- Plate the squid. Tip the contents of the tin onto your favorite serving dish so the squid sits in a single layer.
- Serve with a grain. Add quinoa or couscous alongside to complement the dish.
- Eat. Use a fork and knife to cut into the tender stuffed squids, enjoying the flavorful filling and Mediterranean sauce with each bite.
Hot Smoked Atlantic Salmon
Hot smoked salmon has a rich and distinct flavor that is both savory and smoky, making it an easy flavor addition to almost any meal. For an Asian-inspired flavor profile, use this tin in a rice bowl.
Hot Smoked Salmon Rice Bowl
Ingredients
- 1 tin Hot Smoked Atlantic Salmon, drained
- 2 cups cooked white rice
- 1 cup carrots, shredded
- 1 cup cucumber, sliced
- 1 avocado, sliced
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- Grated ginger and minced garlic, to taste
- Furikake seasoning (included)
Instructions
- Make the dressing. Whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic. Set aside.
- Prep the vegetables. Shred the carrots and slice the cucumber, avocado, and green onions.
- Flake the salmon. Open and drain the tin, then flake the salmon with a fork, discarding the liquid.
- Assemble. Layer the cooked rice in serving bowls, then arrange the vegetables and salmon on top.
- Finish. Drizzle the dressing over the bowl and sprinkle with the included furikake seasoning.
Bom Petisco Sardines in Chili Oil
On the island of São Miguel, the production of Bom Petisco has a history which is over 50 years old. Every can contains a guarantee of Azorean tradition, unbeatable fish, prepared following the recipe passed through generations.
Sardine and Crouton Wrap
Ingredients
- 1 tin Bom Petisco Sardines in Chili Oil, drained
- 1 large tortilla
- 1 tablespoon mayonnaise
- Croutons (included packet)
- Lettuce
- Sliced tomatoes
- Cucumber
Instructions
- Prep the tortilla. Spread a tablespoon of mayonnaise on one side of a large tortilla.
- Add the sardines. Open the tin, drain any excess oil, and place the sardines evenly across the tortilla.
- Add crunch. Sprinkle the included packet of croutons over the sardines.
- Build and roll. Add lettuce, sliced tomatoes, and cucumber, then roll the tortilla up tightly to enclose the fillings.
- Serve. Slice the wrap in half for easier handling. A quick, protein-packed lunch.
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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