Tinned Fish Club

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Good Boy Sardine Fillets in Tomato Sauce, Campos Santos Whole Mackerel in Olive Oil with Lemon, Matiz Sardinillas with Piquillo

Fun fact: tinned fish was created in 1810 by a British merchant named Peter Durand. Durand received a patent by the British government for his invention, which involved sealing food in airtight containers made of tinplate. The first canned foods were actually intended for use by the British Navy, as a way to provide sailors with a supply of food that wouldn’t spoil on long voyages. We may not be sailors braving the seas, but it might be fun to imagine as you enjoy your tins.

Good Boy Sardine Fillets in Tomato Sauce:  This brand first started in 1950 and was recently brought back by the son of the founder. In spirit, each package contains an image of a toy or game. Notice the marbles? Every good boy deserves a grilled cheese sandwich and tomato soup. Start by mashing your sardines in the tin with a fork, incorporating the tomato sauce. Butter two slices of bread, add some grated cheddar cheese on top of one slice, spread the sardines on top of the cheese, add a second layer of grated cheddar cheese and cook the sandwich until the cheese starts to melt and each slice of bread is golden brown. This sandwich is a tangy and flavorful twist to the classic grilled cheese sandwich and pairs beautifully with tomato soup. Enjoy!

Campos Santos Whole Mackerel in Olive Oil with Lemon:  These tins are handmade and prepared daily from fresh fish off the Portuguese coast.  Try a quinoa bowl for a healthy and flavorful meal that is perfect for lunch or dinner. Flake your mackerel filets into bite-sized pieces and set aside, saving the lemony olive oil. In a large bowl, add 1-2 cups of cooled, cooked quinoa, sliced avocado, sliced cucumber, and thinly sliced red onion. Add the flaked tinned mackerel on top of the quinoa bowl. Dress with the remaining olive oil in your tin, a squeeze of lemon, and salt and pepper to taste.  Garnish with cilantro!

Matiz Sardinillas with Piquillo: New from our Spanish favorite! These small sardines are hand packed in Galicia northern Spain and rich in flavor. This month we’re making Creole fish cakes. Empty the contents of your tin, piquillos included, in a mixing bowl. Add ¼ C of Panko breadcrumbs, fresh thyme, the included Creole seasoning, and 1 small egg to the bowl. Gently mix all the ingredients together with a fork, just until everything is incorporated. Using a small scoop, form the fish cake mix into small balls. Roll the balls in your hands and then flatten into small patties. Set patties on a rimmed baking sheet or large cast iron pan and refrigerate for about 30 minutes. Broil patties for 3-5 minutes, flip, and broil for 3-5 minutes more until fish cakes are dark and golden. Remove any residual oil from the fish cakes and serve hot. Try dipping in a Louisiana spicy mayo by combining the included hot sauce and mayo packet.



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