Tinned Fish Club

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Eastern European Cod Liver, Mina Sardines in EVOO, and Japanese Baked and Seasoned Saury

The weather outside is frightful, but the gift of tinned fish is so delightful. We love putting these boxes together around the holidays and seeing all the well-wishes. We hope that this season is full of connection, joy, and rest, and spending quality time with the people you love. If you need a guaranteed ice-breaker, try making a pun about your uncanny love of shelf-stable seafood and tell someone about TFC.

Eastern European Cod Liver – Pates come to mind first when thinking about a liver-based dish, but if you’d like to take a different route with this tin, try making an Eastern European-style egg salad. Chop 1-2 tablespoons of fresh white onion and cover with a mixture of equal parts vinegar and water. Let the onions marinate for 15 minutes to take some of the bite out, then strain. Pour out the oil from your cod liver and combine with 1-2 cubed, hard boiled eggs (depending on size) in a medium bowl. Add in your strained onions and mix using a fork to get a chunky consistency. Season with salt and pepper to taste and a dash or two of tabasco. Spread over toast and dress with fresh parsley. Smachnoho! (Bon appetit in Ukrainian.) 

Mina Sardines in EVOO- Mina is a small company that specializes in Moroccan pantry staples.  Make a protein-packed mediterranean chickpea and carrot salad for lunch. Start by straining the olive oil from your tin in a small bowl. Whisk your olive oil with the packet of lemon juice, 1 clove of finely chopped garlic, 1t cumin, ¼t salt, and a pinch of black pepper together in a bowl until dressing is smooth. Add 2C of shredded carrots, 1 14-oz can of chickpeas, 2T of fresh parsley, and 2T of chopped white onion, add a dash of tabasco for a little kick; toss to coat. Top with the sardines to add a nutritionally significant 22 grams of protein, 0 carbs, lots of Vitamin D, Calcium, Omega-2, and Iron.  

Japanese Baked and Seasoned Saury– This tin is our guilty pleasure. We use a small rubber spatula to scrape out every drop of sauce and mix it with freshly cooked warm rice. If you’re inspired to do the same, top your rice and saury dish with the included packet of Furikake season for an added burst of flavor and texture. 



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