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! In a medium pot, heat 1 Tbsp. vegetable oil over medium heat. Sauté 1 small chopped shallot, 2 chopped garlic cloves, 1 finely chopped lemongrass stalk, and 1 chopped Thai or serrano chili for 5 minutes. Add 1 chopped tomato, cooking until softened. Mix two cups of warm water with your vegetable bouillon packet, add to your veggies, and bring to a boil. Reduce heat and add the contents of your herring in tomato sauce tin, simmering for 2-3 minutes. Remove from heat, stir in 1 Tbsp. lime juice, ½ Tbsp. fish sauce, and a packet of the included lime salt. Adjust seasoning to taste. Garnish with chopped dill, cilantro, or basil. 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. Use premade chive cream cheese or make your own by adding diced jalapenos, garlic, spices, and anything else you like to 4 ounces of cream cheese. Add a teaspoon or two of the olive oil from your tin to make the mixture extra creamy. Spread onto your bread, top with a sardine. Bon appetite!
Santa Caterina Tuna Filets in Ginger and Olive Oil
This is Santa Catarina’s gourmet line of tuna. Delicious and sustainably fished by “Pole & Line”, skipjack tuna filet from São Jorge, Açores is hand-packed with ginger, olive oil and lightly salted. Try it in a lettuce wrap! Remove your tuna from the tin and roughly break it up. Slice ¼ of a bell pepper, chop a tablespoon of green onions and a pinch of some fresh cilantro. Mix everything together in a medium bowl, adding your packet of hoisin sauce. Add a bit of the seasoned oil from the tin for a bit of extra moisture, season with salt and pepper to taste. Spoon the mixture into lettuce leaves, serve and enjoy!