The TInned Fish Files
Rainbow Tomatoes Garden is Now rtg.fish
We’ve been affectionately known as RTG for sometime now. We made it official with a new domain name, a new logo, and a new storefront design. Read about the change in this blog post.
Write for The Tinned Fish Files
The Tinned Fish Files is always on the lookout for writers with many perspectives, from all areas of the world, to share their experiences and insights in all aspects of the field, from manufacturing to consumption.
How I Learned to Stop Worrying and Love the Anchovy
“The first bite didn’t catch me. Neither did the second….” Lee Reitelman shares his experience of learning to love the anchovy.
Brisling – the Nordic sardine
Martin Bregnballe, co-founder of Fangst, shares a bit of his company’s story while profiling the Nordic Sardine, brisling.
Cole’s Smoked Rainbow Trout
“My passion for preserved fish doesn’t end at its incredible taste: Eating canned, jarred, and tinned foods makes me feel connected to my Jewishness. ” — Katelyn Greller, in her profile of Cole’s Smoked Rainbow Trout
Sardine Recipe: Iwashi & Herb
Kristen McQuillin shares a sardine recipe she found in a half-burned cookbook, inspired the culinary traditions in her adopted country of Japan.