All the Briosa Gourmet

Big, fat, Portuguese chonkers. And shiny, too. In many ways these represent the Platonic ideal of the canned sardine.

120g tin

Coke or Pepsi? PC or Mac? Nuri or Briosa Gourmet? It’s up to you to decide.

120g tin

Grilled cheese with boneless skinless sardines (patted dry) in between. Drain first and use the tin oil the way you’d normally use butter or mayonnaise in the making of the grilled cheese. That’s some good eatin’.

120g tin

The fish of a thousand uses, mackerel fillets in olive oil are a pantry staple everyone should always have on hand in multiples. Can be used in all the ways you’d use sardines and all the ways you’d use tunas, making this, easily, the most versatile tinned fish.

120g tin

Just a little bit of zip from the piri piri pepper, we love to fork these onto crackers, or drain the oil and add a dab of mayo and a dab of mustard and mash it all together into a spread.

120g tin

Did you know you can substitute fork-mashed chickpeas for tuna in pretty much any tuna salad recipe? Works like a charm. But then you inevitably start to think, hmmm, what if I mixed tuna and chickpeas. That’s right, you just made two good things into one better thing. Beans and tuna…actually, beans and tinned fish in general, just go together beautifully.

You can also just eat this straight from the tin with crackers or bread.

120g tin

Three tines, fairly lightweight, not what we’d call fancy but a step up from the least expensive, with a shapely handle and a classic design.  Like you’d find in a diner, rather than a cafeteria or restaurant. Sardine tin for scale.