Tinned Fish Club

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Jupiter Horse Mackerel fish tacos, Pinhais Spiced sardines in tomato sauce, Skin & Bone Sardine “ceviche”

Tinned fish is for lovers, so this month the recipes are extra spicy. Share a tinned fish meal with someone you love to tell them “of all the fish in the sea, I’m so glad you swam to me.” We can never get enough of fish jokes, poems, recipes, or tins and hope you feel the same!


Jupiter Horse Mackerel fish tacos – This tin of Jupiter horse mackerels in organic olive oil was a new and delicious discovery for us. Alternatively, try them in fish tacos! Serve a mackerel or two over grilled tortillas with corn slaw and avocado. Top with a homemade spicy mayo sauce by combining mayo and the included Cholula sauce.

Pinhais Spiced sardines in tomato sauce – A high quality tin by Pinhais – a traditional Portuguese brand sought after by many tinned fish connoisseurs. While they are absolutely delicious right from the tin, try making a pasta alla puttanesca with them as a substitute for anchovies. In a large skillet or pot, heat a tablespoon of oil over medium heat. Add garlic and cook until fragrant. Add the tin of sardines, including the sauce and cook completely heated through. Add 1 large, diced tomato, half a cup of sliced olives, a tablespoon of capers, and the included packet of red pepper flakes. Bring to a simmer and then reduce heat to cook for another 10 minutes. Pour over fresh penne pasta and enjoy!

Skin & Bone Sardine “ceviche” We came across a really cool new tinned fish brand, Skin & Bone, founded by entrepreneurs passionate about conservas and high quality ingredients. When they contacted us, we loved their story so much that we could not wait to share this tin with you. To make a faux ceviche, drain most of the olive oil from your sardines and prepare them by cutting each filet into 3 or 4 chunky pieces and set aside. In a large bowl, combine a quarter of a finely chopped small red onion, 1 diced jalapeno pepper, 1 diced tomato, 1 diced de-seeded cucumber, a tablespoon of finely chopped fresh cilantro. Top with a generous squeeze of  lime juice, salt and pepper to taste and mix well. Add your sardine pieces and the very end and mix them in gently to avoid breaking them up too much. Refrigerate your ceviche until ready to eat. Before serving, add a cubed avocado and sprinkle with the included Tajin seasoning. 

 

 

1 thought on “Jupiter Horse Mackerel fish tacos, Pinhais Spiced sardines in tomato sauce, Skin & Bone Sardine “ceviche””

  1. We have tried every recipe in every box we have received over the past 10 months. All have been wonderful, delicious, inspired, creative, and fun. Thank you so much, Tinned Fish Club!

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