Tinned Fish Recipes: Polish Herring Soup, Briosa Sardines and Santa Caterina Tuna
From the archive. This box shipped to Tinned Fish Club members in October 2023. We don't repeat tins, so these exact ones are long gone, but the recipes work with anything similar on your shelf.
Unearthing our original TFC logo stencils, once hand-colored with metallic sharpies on our boxes, was a nostalgic reminder of our very humble beginnings. Coloring in three-letter stencils on hundreds of boxes sounds archaic now but it holds many dear memories: our first customer, first recipes, fumbling around with shipping logistics. Nostalgia is often intertwined with tinned fish. The familiar metallic tin resonates with many people as a tangible link to the past. A reminder of simpler times, traditions, childhood memories, and the enduring comfort of age-old culinary delights. We’re proud to champion this legacy and share it with our wonderful community.
Polish Herring in Tomato Sauce
Feeling adventurous? Make soup!
Herring and Lemongrass Tomato Soup
Ingredients
- 1 tin Polish Herring in Tomato Sauce
- 1 tablespoon vegetable oil
- 1 small shallot, chopped
- 2 garlic cloves, chopped
- 1 lemongrass stalk, finely chopped
- 1 Thai or serrano chili, chopped
- 1 tomato, chopped
- 2 cups warm water
- 1 vegetable bouillon packet
- 1 tablespoon lime juice
- ½ tablespoon fish sauce
- 1 packet lime salt (included)
- Dill, cilantro, or basil, to garnish
Instructions
- Build the aromatics. Heat the vegetable oil in a medium pot over medium heat. Sauté the shallot, garlic, lemongrass, and chili for 5 minutes.
- Add the tomato. Cook until softened.
- Make the broth. Mix the warm water with the vegetable bouillon packet, add to the vegetables, and bring to a boil.
- Add the herring. Reduce the heat, add the contents of the tin, and simmer for 2 to 3 minutes.
- Finish off the heat. Remove from heat and stir in the lime juice, fish sauce, and lime salt. Adjust seasoning to taste.
- Serve. Garnish with chopped dill, cilantro, or basil and serve hot.
Briosa Skinless and Boneless Sardines in Olive Oil
These sardines are delicate and decadent. We suggest enjoying them whole, on a piece of your favorite bread with a seasoned cream cheese.
Sardines on Toast with Seasoned Cream Cheese
Ingredients
- 1 tin Briosa Skinless and Boneless Sardines in Olive Oil
- 4 ounces cream cheese, or premade chive cream cheese
- Diced jalapeños, garlic, and spices, to taste
- 1 to 2 teaspoons olive oil from the tin
- Your favorite bread
Instructions
- Season the cream cheese. Use premade chive cream cheese, or make your own by mixing diced jalapeños, garlic, spices, and anything else you like into 4 ounces of cream cheese.
- Loosen it. Add a teaspoon or two of the olive oil from your tin to make the mixture extra creamy.
- Assemble. Spread onto your bread and top with a whole sardine. Bon appétit.
Santa Caterina Tuna Filets in Ginger and Olive Oil
This is Santa Catarina's gourmet line of tuna. Delicious and sustainably fished by pole and line, skipjack tuna filet from São Jorge, Açores is hand-packed with ginger, olive oil and lightly salted.
Tuna Lettuce Wraps
Ingredients
- 1 tin Santa Caterina Tuna Filets in Ginger and Olive Oil
- ¼ bell pepper, sliced
- 1 tablespoon green onions, chopped
- A pinch of fresh cilantro
- 1 packet hoisin sauce (included)
- Seasoned oil from the tin
- Salt and pepper, to taste
- Lettuce leaves, for serving
Instructions
- Break up the tuna. Remove the tuna from the tin and roughly break it apart.
- Prep the vegetables. Slice the bell pepper and chop the green onions and cilantro.
- Mix. Combine everything in a medium bowl with the packet of hoisin sauce.
- Adjust. Add a bit of the seasoned oil from the tin for extra moisture and season with salt and pepper to taste.
- Serve. Spoon the mixture into lettuce leaves and enjoy.
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.
Explore More Delicious Tinned Fish and Canned Seafood Recipes
Basque Fried Anchovy Deviled Eggs
Mediterranean Chickpea & Sardine Salad
