Tinned Fish Club

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Fried Brisling Sardines in Red Chermoula Sauce, Mackerel Fillets in Olive Oil from Fides, Petinga in Spicy Olive Oil from Pescarias do Algarve

Brunch is a time for indulgence and culinary exploration, where you can elevate your dishes to new heights. Enter tinned fish—a surprising secret weapon that can transform your brunch game. With its convenience, versatility, and endless creative possibilities, tinned fish is the champion of brunch. No lengthy prep or cooking required—just pop open a tin and turn a simple dish into something extraordinary. 


Fried Brisling Sardines in Red Chermoula Sauce – Chermoula sauce is made from fresh herbs such as parsley and cilantro, with garlic, citrus and warm spices. For a warm, substantial brunch dish, try this shakshuka recipe. Heat olive oil in a large sauté pan on medium heat. Add a chopped bell pepper and chopped onion and cook for 5 minutes or until the onion becomes translucent. Add garlic (measure with your heart), the included spice packet, a pinch of salt and pepper, and cook for an additional minute. Pour a medium can of tomatoes into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer. Distribute the contents of your fried sardines and the chermoula sauce evenly on top. Using a large spoon, make 3 or 4 small wells in the sauce between your sardines and crack one egg into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking. Garnish with chopped cilantro and parsley. Enjoy warm, with bread for dipping.

Mackerel Fillets in Olive Oil from Fides – Who says tinned mackerel can’t be fancy? Make delicious Mackerel Tea Sandwiches! First, drain your can of tinned mackerel and grab four slices of white of wheat bread, tartar sauce, salt, and pepper. Start by flaking the mackerel in a bowl and seasoning it with salt and pepper. Spread a thin layer of tartar sauce or mayo on one side of two bread slices. Next, divide the flaked mackerel evenly and spread it onto the bread. Add cucumber and/or radish slices for freshness. Top with the remaining bread slices, trim the crusts and cut the sandwiches into bite-sized tea sandwiches. Enjoy immediately or refrigerate until serving time.

Petinga in Spicy Olive Oil from Pescarias do Algarve – Petingas are small sardines and can be used in a variety of ways. The most unique one we’ve ever tried is using them to make a spicy sardine butter. Mash the sardines in a bowl with a fork until very smooth. Next, combine them with a ¼ lb of softened butter. Add a dash of lemon juice and mash with the fork until the butter and sardines are fully incorporated. Mold into a butter and wrap in plastic or transfer to an airtight container to refrigerate and harden. Once ready to use, spread on a baguette slice and top with himalayan salt.

 

 

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