Tinned Fish Recipes- Wild Cannery Octopus in Bullwhip Kelp Hot Sauce, Berthe Mackerel in Mustard Sauce, La Barca Sardines in Lemon
From the archive. This box shipped to Tinned Fish Club members in March 2024. We don't repeat tins, so these exact ones are long gone, but the recipes work with anything similar on your shelf.
Wild Cannery Octopus in Bullwhip Kelp Hot Sauce
Wildfish Cannery and Barnacle Foods from Southeast Alaska released a limited batch of Pacific Ocean Octopus in Bullwhip Kelp Hot Sauce. For over 30 years, Wildfish Cannery has honed their craft in the small seaside town of Klawock, home to Alaska's very first salmon cannery more than a century ago. They only use wild-caught, sustainable seafood harvested by the fishermen and divers from Alaska's responsibly-managed, community-based fisheries.
Octopus Seafood Salad
Ingredients
- 1 tin Wildfish Cannery Octopus in Bullwhip Kelp Hot Sauce
- ½ cup English cucumber, thinly sliced into rounds
- ½ tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon toasted white sesame seeds, plus more to garnish
- Chopped scallion
- A couple of seaweed sheets, crumbled
Instructions
- Slice the cucumber. Cut the English cucumber into thin rounds.
- Make the dressing. In a medium bowl, mix the rice vinegar, soy sauce, and toasted sesame seeds.
- Combine. Mix in the cucumber slices and the tinned octopus, cut into ¼ inch chunks. Add some of the kelp hot sauce for a kick.
- Garnish and rest. Top with additional sesame seeds, chopped scallion, and crumbled seaweed. Let sit for 15 minutes to marinate, then enjoy.
Berthe Mackerel in Mustard Sauce
Berthe Mackerel Fillets in Mustard Sauce has roots in European royal feasts. This ready-to-eat delicacy combines centuries-old craftsmanship with modern flair. As the world's oldest operating fish cannery, Berthe offers a perfect mix of tradition and innovation in every bite.
Mackerel Sandwich
Ingredients
- 1 tin Berthe Mackerel Fillets in Mustard Sauce
- 1 potato roll, halved
- 1 tomato, finely chopped
- ½ bell pepper, finely chopped
- A dash of olive oil
- Salt and pepper, to taste
- Red onion, thinly sliced
- Lettuce
Instructions
- Toast the roll. Toast the halved potato roll.
- Dress the vegetables. Mix the chopped tomato and bell pepper in a small bowl. Dress with a dash of olive oil and season with salt and pepper to taste.
- Build the sandwich. Pile the vegetable mixture onto one bun, add the mackerel, and drizzle any leftover mustard sauce over the top.
- Finish. Top with thinly sliced red onion and a piece of lettuce.
La Barca Sardines in Lemon
La Barca is a new brand with deep roots in the rich cultural and natural heritage in the beautiful coastal region of Galicia, Spain. The brand takes pride in its process of sustainable fishing, preparing and hand-packing seafood almost immediately after catch, and ensuring the freshness and quality of their products are preserved.
Zesty Sardine Spread
Ingredients
- 1 tin La Barca Sardines in Lemon
- A bit of mayonnaise
- Paprika
- A dash of black pepper
- Mango chile salt (optional)
- Kettle chips or seaweed snacks, to serve
Instructions
- Mash the sardines. Combine the sardines with a bit of mayonnaise in a small bowl.
- Season. Add paprika and a dash of black pepper.
- Optional boost. Add something fun like mango chile salt for a bonus flavor boost.
- Serve. Spoon onto kettle chips or seaweed snacks. Alternatively, plate the sardines whole, garnish, and share with friends. Whatever you decide, save your fingers and use your tongs.
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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