3 New Tinned Fish Recipes- Mussels in Teriyaki Sauce, Smoked Trout with Lemon and Cracked Pepper, Brisling Sardines in Olive Oil and Gourmet Spices
From the archive. This box shipped to Tinned Fish Club members in September 2023. We don't repeat tins, so these exact ones are long gone, but the recipes work with anything similar on your shelf.
Did you see us in the New York Times? We sat for an interview about the increased popularity of Tinned Fish. We could talk about it forever, but we like to think of tinned fish as a food that bonds those of us who appreciate this delicious, high-quality, fishy, oily, portable, quirky food. We love the growing numbers of people raising their hand, proclaiming their love for tinned fish and all the variety of flavors, protein, sizes, artwork, and recipe potential it brings.
Mussels in Teriyaki Sauce
We were so excited to get our hands on two types of mussel tins that we are sending them back to back. This time, try making spicy teriyaki noodles with mussels.
Spicy Teriyaki Mussel Noodles
Ingredients
- 1 tin Mussels in Teriyaki Sauce
- 1 packet ramen noodles, seasoning packet optional
- 2 cups water, for boiling
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- Sriracha chili sauce, to taste
- Scallions, sliced, to garnish
Instructions
- Cook the noodles. Boil 2 cups of water and cook the ramen according to the package instructions, adding the seasoning packet at the end, or leaving it out if you are watching your sodium.
- Start the sauce. Heat the vegetable oil in a skillet over medium heat and sauté the minced garlic for 30 seconds.
- Warm the mussels. Add the tin of mussels in teriyaki sauce and heat for 2 to 3 minutes, until the sauce is sizzling.
- Deglaze. Add a tablespoon of broth from the noodles to the pan, then drain the rest of the noodles.
- Combine and serve. Toss the noodles with the mussels and sriracha to taste. Transfer to a bowl, garnish with sliced scallions, and enjoy hot.
Smoked Trout with Lemon and Cracked Pepper
We recently picked up savoy cabbage at the local farmers market and tried it in a salad. It goes so well with lemon flavor that using this specific Cole's trout as the protein was a no-brainer.
Savoy Cabbage and Smoked Trout Salad
Ingredients
- 1 tin Smoked Trout with Lemon and Cracked Pepper
- 2 cups savoy cabbage leaves, washed and roughly chopped
- ¼ red onion, thinly sliced
- 2 tablespoons capers, drained
- Zest of 1 lemon
- Juice of ½ lemon, freshly squeezed
- Olive oil, as needed
- Salt and pepper, to taste
Instructions
- Build the salad. Combine the chopped cabbage, red onion, capers, lemon zest, and lemon juice in a large bowl.
- Dress it. Open the tin of trout a quarter of the way and use the oil to dress the salad. Add more olive oil if desired.
- Toss. Season with salt and pepper and toss until well combined.
- Serve. Finish with the trout on top as the star.
Brisling Sardines in Olive Oil and Gourmet Spices
Can we admire this packaging? Yes we do want to see inside and watch the bubbles in the oil make their way through the brisling sardines like a lava lamp as we slowly rotate this tin. Yes, we do want to show our friends. This tin is the center of a grazing board.
Brisling Sardine Grazing Board
Ingredients
- 1 tin Brisling Sardines in Olive Oil and Gourmet Spices
- Small slices of bread
- Radishes, thinly sliced
- Red onion, thinly sliced
- Cucumber, thinly sliced
- Fresh dill, chopped
- Fancy seasoned finishing salt
- A glass of chardonnay
Instructions
- Set the centerpiece. Open the tin and place it in the middle of a board.
- Surround it. Arrange the bread and the sliced radishes, red onion, and cucumber around the tin.
- Add the finishing touches. Set out tiny bowls of chopped fresh dill and seasoned finishing salt.
- Serve. Build finger sandwiches to taste and indulge with a glass of chardonnay.
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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