Tinned Fish Club

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Nuri Spiced Sardines in Tomato Sauce, Cole’s Smoked Salmon, Matiz Smoked Sardines!

This Thanksgiving, we hosted and went all out with a 5 course feast! It took a long time to prepare but the joy we felt by sharing our cooking with our family was truly worth it. We get the same feelings sending our TFC boxes out, knowing that our love of tinned fish and cooking will bring you some joy. We are incredibly blessed to have our health, each other, our family, friends, and YOU! 


Nuri Spiced Sardines in Tomato Sauce – Test your culinary skills by incorporating this tin in homemade Spanish rice. In a medium saucepan, melt together ½ tbsp of olive oil and ½ tbsp butter. Add ½ cup of rice. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted. Stir in ½ cup of chicken broth, ½ cup of tomato sauce, a pinch each of chili powder, cumin, garlic salt, and oregano. Bring to a boil. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes or until rice is tender. Remove from heat, distribute the contents of your spiced sardine tin over the top of your rice, and leave covered for a few minutes before serving. 

Cole’s Smoked Salmon in Olive Oil – This tin is perfect for a quick sushi roll. Make approximately 7 ounces of sushi rice, coating with a mixture of 2 tsp or sugar and 1 ½ tbsp of rice vinegar. Allow the rice to cool and spread a handful out on the seaweed sheet in an even layer, leaving the top third of the sheet uncovered. Layer a thin strip of your smoked salmon across the center of the rice, then layer avocado strips on top of the smoked salmon. Brush some water along the top edge of the seaweed. Starting from the long edge nearest to you, carefully roll up the sushi into a tight log. Wrap the sushi rolls tightly in plastic wrap and chill in the fridge for at least 1 hour to firm up. Unwrap the sushi rolls. Brush a sharp knife with rice vinegar (this will stop it sticking to the sushi) and slice each roll into even sushi rounds, approximately ½-inch thick. Enjoy with soy sauce.

Matiz Lightly Smoked Sardines in Spanish Olive Oil – Deviled eggs are one of the most beloved finger foods. Top with a sardine for a delicious conversation starter at your next gathering! Halve six hard boiled eggs and remove the yolks into a medium mixing bowl. Empty the mayo and mustard packets into your bowl with yolks, add salt and pepper to taste, and mix well with a fork. Carefully transfer your yolk mixture back into the boiled egg whites. Layer about half of a smoked sardine on each egg and finish with a sprinkle of paprika.

 

   

 

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