All the Mariscadora

The main reason you rarely see sardines in vinegar based sauces is because it so fully tenderizes the flesh that they have a tendency to fall apart. They’re delicious with the piquant tang built right in, just be extra careful lifting them out of the tin.

115g tin

With the chonkers, there’s not a lot of tomato sauce in a tin, but there’s just enough to shush up right a pan con tomate.

115g tin

Garfish are similar to sardines and anchovies and sprats, but are their own thing. Hard to describe, but once you experience them, you’ll never confuse the two. Sort of like a head of iceberg lettuce and a head of cabbage. All the text, and all the photos and drawings in the world aren’t really going to provide foolproof differentiation. But if you hold one in your left hand and one in your right, you’ll always know which is which.

110g tin

This is not a sauce like you might imagine from the name…there’s no tomato in it. We’ve asked where the term comes from, but no one seems to know. The “sauce” is sunflower oil and spices, mostly paprika as far as we can tell. Delicious straight from the tin, or also makes a great dunking garnish for a bloody mary at brunch.

110g tin

Did you know that all tinned octopus is bycatch? Nobody goes out to catch octopus, but they do process any that are accidentally caught while out catching other things. That’s why the price can seem to fluctuate without much rhyme or reason.

110g tin

Squid stuffed with its own tentacles in a sauce made from its ink and tomato. Toss with pasta. Wouldn’t hurt to add some garlic. And a bit of toasted fennel seed.

110g tin

Don’t get too excited over there, the photo on the box makes these look a lot bigger than they are. They’re delicious, though. The secret is frying them before canning.

110g tin

Don’t get too excited over there, the photo on the box makes these look a lot bigger than they are. Spice level on this is very mild. Just a bit of piri piri pepper.

110g tin

Briny, just a bit of chew, a million uses. Ever had linguini in clam sauce? Try cockles instead. Or just eat them straight from the tin with a squeeze of lemon and some prosecco.

110g tin

Sure, they look like aliens. But the important thing is that they’re delicious aliens. Chop and use like clams, if you want to be wasteful. Or use them whole and weird out your friends when they see some sticking out the side of a sandwich.

110g tin

Boneless and skinless mackerel fillets are the most versatile of all the tinned fishes. Fight me.

But first make any tuna, salmon, or sardine recipe and substitute mackerel fillets. 

120g tin

Try this: get some nice crusty bread, hot it up in the oven for a few minutes, tear off some hunks and use them as the delivery vehicle for chunks of this cod and the sauce it’s in. See you when you re-order!

110g tin

Garfish aka needlefish aka agujas make a great break from all those sardines you’ve been inhaling. They’re the same, only different. Exactly what you were craving.

120g tin

Some like the chonkers, some like the little guys, some like the ones in between. We like them all, when they’re this good. These are little guys, but not sprats.

115g tin

Tiny queen scallops, complete with the delicious frill and coral, stewed in a tomato and onion sauce. Great straight from the tin, or our favorite way, mixed gently but thoroughly through a bowl of hot rice (need a rice cooker recommendation from someone who earns nothing from it? Zojirushi makes the best ones we’ve used).

110g tin