Tinned Fish Club

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Eastern European Cod Liver, Nuri Sardines and Lucas Tuna Paté!

We could not be happier with the warm weather and all it brings. For us, the best things about summer are: a bountiful urban garden bed, weeding (like, a lot of weeding), blooming flowers, meals outdoors, long walks with our dog, a good beach day, and picnics (where we, of course, try new tinned fish). While not all may be right in the world, we can still be grateful. We are certainly grateful for summer, and YOU! Please enjoy these tins, condiments, and recipes, as well as this uplifting tongue twister:  “Whether the weather be fine, or whether the weather be not, Whether the weather be cold, or whether the weather be hot, we’ll weather the weather, whether we like it or not.”

Cod Liver -Cod liver salad recipe: pour off the oil from canned cod liver and combine with 1-2 cubed, hard boiled eggs (depending on size). Add the included packet of chopped onions and combine with cod liver and eggs using a fork to get a chunky consistency. Add a generous lemon squeeze to the paste, spread over toast and dress with fresh parsley. Smachnoho! (Bon appetit in Ukrainian.)


Tuna Pate – This tuna pate is ready to enjoy as is. As a serving suggestion, spread a bit of the included horseradish or mustard to your favorite cracker, add a thin cucumber slice, and top with a rounded tablespoon of tuna pate. Sprinkle with a pinch of fresh or dried dill to finish. 


Sardines in Olive Oil – a ranch sardine salad makes for a delicious and easy lunch. Place your sardines into a medium mixing bowl. Add in the included packet of ranch dressing and salt free seasoning, chopped celery and diced green onions. Mix together with a fork and spread onto your favorite sandwich bread. If making ahead of time, place a piece of lettuce on between the bread and your salad to avoid a soggy salad.


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