***Surprise Me $400***

Dan’s Tasting Notes: “Superb. When I cracked open the lid the aroma was pure that knowing half laugh Judi Dench delivers in Chocolat the first time she experiences the drinking chocolate. The level of red pepper (1) and garlic (1 clove) and oil and salt and fishness was impeccably balanced. I saved the oil for later use. These are ‘in the Basque style’, which for anchovies means they’re not tightly packed as we usually see with tinned fishies. They’re loose, to give the olive oil the ability to fully saturate every bit. The larger tin also allows for longer pieces of anchovy. The pleasures abound and compound.  I can now, from experience and without reservation, unequivocally recommend Olasagasti Anchovies a la Basque. Save the oil. For salad dressing, for croutons, home fries, for fried onions, for to cure all that ails you.”

Olasagasti, located in the Basque region of Spain, has been in business since 1929 and produce their products using traditional Spanish methods. Unlike the vinegar-marinated white “boquerone” style of anchovies, these anchovies are fried in olive oil “a la Donostiarra” with garlic and cayenne pepper.

One unique aspect of these anchovies is that the tins are not packed tightly to the brim with fish. This is a trademark of Olasagasti, who feel that using a larger tin gives the anchovies space to move and become covered in the marinade of olive oil, garlic, cayenne, wine vinegar and salt. The leftover oil is a flavorful bonus you can use for sauteing vegetables or shellfish.

190g tin

Pictured with potato pancakes and chive sour cream.

Garfish, also known as needle fish, are more tubular and less tapered than sardines. They also have a distinctly different taste, but can be used in all the same ways you would use a high quality sardine. Many people, after tasting both, switch to garfish and never look back.

Conservas Ramón Peña is a premier producer of fine canned seafood. Hand cleaned, prepared, and packed treasures from the Galician Rias, Atlantic Ocean, and Mediterranean Sea are aged in can to perfection. Eat these delicacies straight from the can or use to explore traditional Spanish seafood recipes.

130 g (4.5 oz) tin

Pictured baked and breaded in herbed panko with lemon.

When you want a little bit of everything, this is the perfect tin. It’s got three different seafoods in one tin: mussels, squid, and sardines. Gently spiced with onion, garlic, bell pepper, and our favorite spice Piment d’Espelette.

Yes, you read that right, three different seafoods in one tin. Irresistible.

100g (3.52 oz) tin

This tinned octopus is excellent straight from the tin with a squeeze of citrus or a vinegary sauce of some kind, or fry them in a saute pan until they just start to golden up and serve with patatas bravas or toss with pasta.

One really great thing about the canning process is that squid and octopus and clams, often tricky for a home cook to get just right when cooked from raw, are always perfectly cooked and only need to be brought up to eating temperature.

110g tin

Cole’s (Coles) salmon is sustainably farm raised in Chile and carefully hand packed and processed in pure olive oil with a touch of sea salt.

Product of Chile.

3.2 oz (91g) tin

Small scallops in a sauce of tomato, onion and paprika, a perennial favorite in the conserva culture of Northern Spain.

115g tin

Pictured with fettuccini, scallions, and crostini fried in fish oil.

These are true sardines (Sardinus pilchardus) caught off the coast of Portugal, with the addition of a spicy red pepper.

120g tin

This tin of Angelo Parodi Spicy sardines are pictured here, pan fried and topped with herb pesto.

Sardines in Galicia are known as “sardinas”, “parrochas”, and “xoubas”, depending on the size. Xoubas, or xoubiñas are the smallest ones.

“Guisadas” means cooked, and implies cooked with a blend of homemade tomato sauce, green or red peppers, and onion.

Sardines stewed in tomato sauce. We love all of those words. Great straight from the tin, but also a great way to turn leftover rice or pasta into something fabulous. Also pretty incredible on toasted slices of a rustic bread.

115g (4.05 oz) tin

We call our mackerel “white, white” because in our production we use essentially mackerel from the Scomber japonicus species, the species that abounds in the Portuguese continental shore.

Ranked #75 on the worldbestfish.com Overall list, and #4 on the Mackerel list.

120g (85g drained) tin

Since 1942 Minerva has been recognized for superior quality conservas. Tuna fillets in olive oil represent the purest form of expression for the conserverie. Hand-packed in the finest Portuguese tradition.

120g (78g drained) tin.

These are not the salt-cured anchovies you may be used to, these are the same type of fish but processed more like the way sardines are typically processed, tinned in olive oil.

• Sourced from thriving, well-managed populations in the Bay of Biscay, off Northern Spain
• Small-scale purse seines reduce bycatch and prevent overharvest
• Anchovies reproduce fast, making them a more renewable resource than many larger fish
• Our fishermen belong to centuries-old cofradias, or guilds, which share profits and encourage cooperation
• Processed, seasoned and canned by a family-owned certified B Corp, also in northern Spain, that employs mostly women

120g (4.2 oz) tin

Pictured with whole grain toast with caramelized onion butter.

Ranked #25 on the worldbestfish.com Overall list.

Limfjord blue mussels marinated with dill and fennel seeds.

In the cold water of the Danish inlet Limfjorden, ‘blåmuslinger’ (blue mussels) grow slow to acquire a particularly fine taste and texture. Most are then shipped off to foreign kitchens but some they keep. With a marinade of cold pressed rapeseed (canola) oil, apple vinegar, dill and fennel seeds, Fangst brings you their version of the blue mussel.

110g tin

Pictured on fettuccini with scallions.

In his childhood, Martin, co-founder of FANGST, enjoyed his many visits on trout farms with his father, a biologist dedicated to developing world-class farming of trout in Danish freshwater.

In this can, we have preserved a bit of that memory — and some delicious tinned smoked trout with juniper and lemon thyme.

110g tin

Tinned smoked trout pictured with buttered marble rye.

Garfish, aka needlefish, are a small fish similar to, but distinct from, sardines and anchovies. In cross-section they are more like a pencil, whereas we see sardines as being more like an inverted teardrop. The chew is different, as well, but not so different as to be off-putting. I think the best way to appreciate garfish is to taste them side-by-side with sardines. Many people who do this find they prefer the garfish to sardines. We like them both equally.

115g tin

When you hear people talk about how you need to try Portuguese sardines, chances are Nuri Spiced Sardines are the ones they mean.

Often referred to as a “cult classic” brand, Nuri’s recent showing at the worldbestfish.com rankings (this style was ranked #23 overall) is proof that their devoted followers are right.

“Not with machines, hands.”

120g (4.3 oz) tin of Nuri Spiced Sardines in olive oil.

Incredibly rich, we highly recommend serving along with something acidic such as cornichon, or other pickles. Pickled onions. Mustard. Adult beverages.

121g (4.27 oz) tin

The earthy funk of truffle pairs perfectly with the scent of the sea.

120g (4.2 oz) tin

Imagine the trout’s /habitat/, the purity of the crystalline water, its richness in oxygen. Imagine the best smokehouse, sharpened by handcraft tradition and guaranteed by technological means. Imagine the delicious olive oil coming into play to complete a spectacular combination. Imagine and keep on imagining, until the you have the opportunity to try it out!

The rain and the sun challenged each other eternally. She prepared her nest of clouds and covered his solar rays. He warmed up the water mirrors, sometimes making them evaporate till the last drop. Tired of all the competition that filled him up and drained it without even asking his opinion, the river tried to get them to reconcile. He declared a tie and gave them an award: the rainbow trout.

Illustration Yuri Corrêa

Text Eugénio Roda

90g (3.2 oz) tin

At this point there’s no official copy from the company, we added this based on some photos we saw of open tins on Instagram. Sure enough, they’re tremendous and one of our favorite mussel products.

Net Weight: 110g (3.9 )

Pictured with it’s escabeche sauce emulsified and parsley.

Limited Edition means get them while you can. This is the first time we’ve seen this product in three years.

125 (4.4 oz) tin

Dan’s tasting notes:  Best tinned tuna product I’ve ever eaten, period. Pristine clean flavor and impeccable texture.

“Know your farmer” they say, and most of our customers subscribe to that philosophy. Now, thanks to Keper Connell, we can say, “Know your fisherman.” Every Atlantic Bluefin from Gulf of Maine Conservas is caught by Keper with a rod and a reel, and then carefully preserved in olive oil. In conversation he tells me, “To the best of my knowledge, the domestic or American conservas is a mere seedling in the zeitgeist in the food world, let alone the American palate. I am very eager to see where you take my product. I am also very interested in your tomatoes, when the time is right.”

Small batch and sustainable is the future we advocate for. And not just because it tastes better, but, it does taste better.

One single can of Wild Bluefin Tuna hand-packed in olive oil. Line caught in the Gulf of Maine.

Gulf of Maine Conservas Serving Suggestions (pdf)

Each can is 6 oz, and carries a sticker with a QR code that will show you an industry-leading amount of detail about the catch.

We really don’t have anything to compare these to, they are unique in the sardine world. Typically lobster oil is something used in small amounts because a little goes a long way. It’s a finishing oil to dress up roasted potatoes, scrambled eggs, rice, you name it. Here it is used to preserve sardines, and the effect is transformational. Not only is the flavor affected in a richly delicious way, but the texture of the fish is different than other sardines in a way that’s difficult to articulate. At first I thought the sardines were dry, but it isn’t a dryness at all. The closest I can come to describing the texture is how sardines get when you fry them in butter until they just start to show some golden coloration. It’s as if all of the water-based moisture has been pushed out and all that remains is the oil-based moisture where umami lives. And using lobster oil just adds to the effect. A singular product. If you love the oil (and you will), we offer it as a standalone product, as well.

115g (4 oz) tin

Pictured with roasted potatoes, carrots, leeks, and wilted greens.

A clever mixture of lemon confit and chili pepper that can be enjoyed all year round. Pretty much all of the sardines out there use the piri-piri pepper for their heat, and it just isn’t that hot. But there’s something about this particular tin that makes it seem like the hottest of the not very hots.

115g tin

Vintage sardines from the 2022 season. The science is in agreement that sardines aged a year or more are better than just-canned sardines. The “use by” dates on these are 10 years from manufacture. The jury is still out on whether they continue to improve for that long. More research required.

The Vintage sardines from Les Mouettes d’Arvor Ranked #72 on the worldbestfish.com Overall list.

115g tin

The Selección 1920 line relaxes the standards (as far as we can tell, it’s just on how strictly things are sized) just a little bit in order to reduce the cost. But when your standards are as high as they are at Real Conservera, even your next best is world class. Sort of like the Serie Oro anchovies from Codesa.

The hint of lemon and bay really makes these shine.

120g (4.23 oz) tin

Small sardines “guindilla roja” or red pepper or as we like to call it, hot peper, from the company whose big sardines were ranked #1 on the sardine list at worldbestfish.com.

We recommend eating it on toasted bread spread with fresh tomato or salted butter and with thin slices of onion.

112g tin

Where the Chinese eel is dry, this eel is soft and luscious. And a bit more expensive.

Where the Gulf of Maine eel is impeccable and perfect, this eel is cut into smaller pieces which shift around a bit in the tin.  And a lot less expensive.

160g (5.6 oz) tin

Conservas Ramon Pena is a premier producer of fine canned seafood. Hand cleaned, prepared, and packed treasures from the Galician Rias, Atlantic Ocean, and Mediterranean Sea are aged in can to perfection. Eat this delicacy straight from the can or use to explore traditional Spanish seafood recipes.

110g tin

Tomato and olive oil are two of the main characters of the best culinary tales. The selection and careful preparation of these ingredients guarantee the success of a good seasoning. Now add the leading actress, the sardine! Originating in the North East Atlantic and the Mediterranean sea, the sardine is caught at its best.

Once upon a time, there was a sardine that wanted to become a tomato. Although she succeeded, she lost her aroma, and didn’t like her smooth red body. Having changed her mind, she decided she would rather have the tomato as a friend …

Recipes

CHILDREN IN THE KITCHEN

Club sandwich with sardines in Tomato 2 people – 2 cans
Toast 3 slices of crust less bread. Cut 4 leaves of lettuce in julienne and mix with 2 to 3 tablespoons of mayo. Spread this mixture on 2 slices of toasted bread.
2 hardboiled eggs, pan-fry 4 slices of bacon slowly in a non-stick frying pan. Remove all fat. Cut 6 slices of tomato.
To assemble, place a slice of bread with the lettuce julienne, on top 3 slices of tomato, one sliced hardboiled egg, the sardines in tomato from one of the cans and half the bacon
Above put the second slice of bread with the same ingredients as the first layer. Cover everything with the last slice of bread.
Cut the slices into four triangles; place them on a plate with straw potatoes in the centre.

ADULTS GOURMET

Penne putanesca, tomato, anchovies, olives, capers & Sardines in Tomato
4 persons – 3 cans
Heat 60 ml of olive oil in a medium casserole over medium heat. Add 4 cloves of chopped garlic and sauté, about 1 minute. Add 40 gr tomato puree mixed with the preserves, 100 gr olives, 3 fillets of anchovy, 20 gr of capers and oregano. Boil the sauce on medium-low heat until it thickens, about 8 minutes. Season with salt and pepper.
Bake 350 g of penne in a large saucepan with boiling water and salt until it is in the right place, but still firm. Drain the dough; return to the same pan. Add the sauce and chopped parsley. Stir in low heat until the sauce wraps around the batter, about 3 minutes. Serve with grated Parmesan.

Illustration Marta Madureira
Text Eugénio Roda
Recipes Luís Baena

125g tin

Pictured with fettuccine and curried with sourdough bread and cucumbers.

After creating the serving suggestions for the photos of the tins throughout the site, Helen put together a wicked good ‘zine that’ll give you boatloads of tinned fish ideas and empower you to come up with your own riffs. 30 page stapled ‘zine

Small sardines (but true pilchards) in olive oil. For when you’re feeling dainty. Or your guest just isn’t into that spine action, yet.

115g (4 oz) tin