Tinned Fish Club

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Nazarena Sardines in Olive Oil, Santa Catarina Tuna Filets with Azorean Pepper, Sprats in Tomato Juice

Fun fact: Napoleon Bonaparte was known to be a big fan of tinned fish, particularly sardines. Legend has it that during his military campaigns, Napoleon always carried a stock of canned sardines with him, which he would eat on bread or crackers as a quick and easy meal. He reportedly believed that the high protein content of sardines made them an ideal food for soldiers, as it would give them energy and keep them feeling full for longer. 


Nazarena Sardines in Olive Oil –  Faropeixe, situated close to the fishing port of Olhao in Portugal, ensures that their fish is consistently fresh. The company values the preservation of traditional production methods and frequently conducts laboratory tests to guarantee that the production of canned fish does not compromise the sustainability of their local fish stock.

These sardines make a delectable French Pâté! Drain the sardines of their oil and mix with 1T dijon mustard, 2T cream cheese, 1t lemon juice, 1t herbs de provence or parsley and salt & pepper to taste. Let chill in the fridge for 30 min and serve with toasted baguette slices!

Santa Catarina Tuna Filets with Azorean Pepper – This gourmet tuna is caught using the artisanal Pole & Line method, a sustainable fishing method that allows the fishermen to be selective with their catch vs. the commercial trawling method. We think this tin is just fantastic as is, right out of the tin with a fork. You can easily toss it on a salad or mix it with light mayo for an incredible tuna sandwich.

Sprats in Tomato Juice – Sprats are a popular dish in eastern Europe and are a good source of omega-3 fatty acids and protein, making it a nutritious addition to a balanced diet. We made Fish burgers with this tin. Drain the tin of excess liquid and combine the sprats and tomato juice with ½-1 C panko bread crumbs, 1 medium egg, some optional chopped onions, the included red pepper flakes, and salt & pepper to taste. Add more breadcrumbs if the mixture is too wet to hold together. Form the mixture into 4 burger-shaped patties. Chill in the fridge for 30 minutes then fry the patties for 3-4 minutes per side until crisp and golden brown. 

 

 

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