Description
Tom Mato is the field reporter for RTG, who waxes poetic and wanes mundane. You may know him from reading his seasonal briefs or watching his reports on YouTube.
- Ramon Pena Sardines in Spicy Olive Oil 20/25 Gold Line Tiny, handpacked beauties that impress the socks off of guests, but you can treat yourself and enjoy their mild spice on your own. Tender, tiny, and elegant. If I didn’t feel guilty about it, I’d raid them out of inventory, but I’m here to report, not burgle.
- Minerva Mackerel Fillets in Spiced Olive Oil with Pickles The oil and pickles make a great salad dressing with bits of carrot, cuke, and piri-piri pepper.The toothsome mackerel makes a good contrast to tender salad greens, so I almost always eat it on a salad.
- King Oscar Mediterranean Salmon A sizeable chunk of salmon with black and green olives, and red bell pepper in olive oil. It’s a go-to lunch favorite because of its clean flavor and versatility. Top a salad, some crackers, or leftover rice with this salmon and you’ll be the envy of the lunchroom. People will ask you to swap for their egg salad. Don’t fall for it.
- Fangst Sprat No. 1 If you are a worrier about “noticing the bones,” this is for you. This was my first taste of sardines, and I was hooked after my first bite. I was pleasantly surprised by the tenderness – like a little love note from the sea. This Baltic sea sprat has a light smoked flavor, paired with heather and chamomile. It’s elegant, beautifully packed, and delicious.
- Ferrigno Sardines Au Citron Confit This was a pleasant surprise tin for me at lunch one day. The flavor is an umami bomb of richness with little bits of onion, olive, and the lemon is faint but present. These are delicious mixed in with some warmed rice.
- Cole’s Smoked Trout with Lemon and Pepper “Trout in a can?” I thought. This smoky, lemony, peppery chunk of trout is totally worth getting over your weird biases about containers. I’d eat it out of a paper bag if that’s how they wanted to present it. The texture is tender. You can dress it up for evening by adding it to pasta, or keep it light for lunch.
- Fangst Danish Freshwater Trout Smoked, with Juniper and Lemon Thyme This is a tin of poetry. A sense memory for one of the co-founders at Fangst, who recalls visiting trout farms with his father. Lucky for us he wants to share that happy memory. This tin of trout is lightly smoked with juniper and thyme. It is out of this world and there is nothing like it in my memory. Another delicate and dreamy culinary experience.
- King Oscar Mackerel Fillets in Olive Oil I save this tin for days I need a meaty slab of mack for a salad topper – the oil from the tin becomes part of the dressing! Lunch is “sorted,” as I say.
- Fangst Færøsk Laks No. 1 (Faroe Islands Salmon) Flash Grilled in Cold Pressed Rapeseed (Canola) Oil You don’t hear the word “fjord” often, but when I eat this salmon I think of the glacial inlets that the fish swim in, and it makes me feel connected to nature. The fish is flash grilled, and the rapeseed oil doesn’t compete with the fish. It’s glorious every single time, as if it leapt right out of the water, onto the grill just for a second, and then onto my plate.
- POW! 5 Pepper Stuffed Olives (Pimento, Piri Piri, Jalapeno, Chipotle, Habanero) The “choose your own adventure” of olive selections. Hot, hotter, hottest, still more hot, and blazing hot. The Pimento, Piri Piri, Jalapeno, Chipotle, and Habanero peppers stuffed into sweet and tangy olives are sure to surprise and entertain your tastebuds. An added bonus is the piri piri stick out of the olives like little horns, giving them a trickster character vibe. Yes, I said vibe.
Order this complete set and receive a free sardine pin designed by Tom Mato.
Reviews
There are no reviews yet.