Tinned Fish Club

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Tinned Fish Mussels in Teriyaki with Ramen Noodles

3 New Tinned Fish Recipes- Mussels in Teriyaki Sauce, Smoked Trout with Lemon and Cracked Pepper, Brisling Sardines in Olive Oil and Gourmet Spices

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. You can see a free version of the article at nytimes.tinnedfishclub.com. 


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! In a pot with 2 cups of boiling water, cook 1 packet of ramen noodles according to package instructions, adding in the seasoning packet at the end (or leave it out if watching your sodium). In a skillet, heat 1 tablespoon of vegetable oil over medium heat, sauté 2 minced garlic cloves for 30 seconds, then add a tin of mussels in teriyaki sauce, heating them for 2-3 minutes until the sauce is sizzling. Deglaze your pan with a tablespoon of broth from your noodles and drain the rest. Combine the cooked noodles with the teriyaki mussels in the skillet, toss together with sriracha chili sauce, transfer to a bowl and garnish with sliced scallions. Enjoy it 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.  Roughly chop two cups of  Savoy cabbage leaves (washed of course), add ¼ of thinly sliced red onion, 2 tbsp drained capers, the zest of 1 lemon, and freshly squeezed juice from half of a lemon. Open your tin of trout a quarter of the way and use the oil to dress your salad. Add more olive oil if desired, season with salt and pepper, and toss all the ingredients together until well combined. Finish with the trout on top as the star and enjoy. 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. Surround it by small slices of bread, thinly sliced radishes, red onions and cucumbers, and tiny bowls of chopped fresh dill and fancy seasoned finishing salt. Indulge in these finger sandwiches with a glass of chardonnay.

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. Surround it by small slices of bread, thinly sliced radishes, red onions and cucumbers, and tiny bowls of chopped fresh dill and fancy seasoned finishing salt. Indulge in these finger sandwiches with a glass of chardonnay.

 

 

 
Tinned Fish Club September Box

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