Tuna Upgrade to the Basic Beginner Box by daywithmei

The secret ingredient: The Cantabrian Sea.  Olasagasti has spent the past 125 years devoted to making traditionally-prepared canned fish.

Ranked #40 on the worldbestfish.com Overall list.

120g tin

The secret ingredient: The Cantabrian Sea.  Olasagasti has spent the past 125 years devoted to making traditionally-prepared canned fish.

In Hawaii, “ahi” (ahi tuna is redundant) refers to two species, the yellowfin tuna and the bigeye tuna. To the best of our knowledge, no one is doing bigeye conservas, but there are many tinned versions of yellowfin.

120g tin

The secret ingredient: The Cantabrian Sea.  Olasagasti has spent the past 125 years devoted to making traditionally-prepared canned fish.

120g (4.23 oz) tin

Pictured with dijon mustard and toasted baguette.

In the world of sprats and sardines, the smaller and more delicate the fish, the higher the premium is placed on it. The Cross-Pack offers 22-38 fish per tin. The other King Oscar 2-Layer varieties contain up to 22 fish. These small fish are rare. And delicious.

22-38 fish

106g tin

Pictured in an olive and pimento tapenade on crackers with parsley.

When you hear people talk about how you need to try Portuguese sardines, chances are these 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

Meaty and delicious and sustainable, Americans are just coming around to tinned mackerel. The Italians and Spanish and Portuguese got there long before us. Delicious straight from the can, or dressed up in all the ways you might treat tuna and all the ways you might treat sardines. It’s the fish that bridges both worlds.

125g tin (4.4 oz)

Pictured on wheat toast with herb pesto and greens.

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.