Deep Dives: Looking to Branch Out

Boneless and skinless mackerel fillets are the most versatile of all the tinned fishes. Fight me.

But first make any tuna, salmon, or sardine recipe and substitute mackerel fillets. 

120g tin

Galician (pronounced Galithian) sauce is onion and paprika. These are delicious straight from the tin, gently warmed, or in myriad other ways. One of our favorites is to serve them over/with roasted potatoes.

111g (4 oz) tin

Pictured in its own sauce with scallions.

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 buttered sourdough bread.

Smoked over Spanish bay wood and packed in organic olive oil and mussel broth, our plump Smoked Mussels offer a savory taste of the sea. They’re also an excellent source of protein, vitamin B-12 and iron, and meet strict EU Organic standards. Fully cooked and shelf stable until opened.

120g tin

Pictured with a white wine curry.

An amazing product, rich beyond compare, and packed with only a mere hint of salt and the oil that naturally expresses from the liver. Exquisite, and impossible to believe it comes from a tin. Very faintly smoked.

120 g (4 oz) tin

Shaped more like a pencil in cross-section than the inverted teardrop of sardines, we find the flesh to be uniquely flavored, and while challenging to describe, we're confident we could tell garfish from sardines, or anchovies , or sprats even blindfolded. Not better, not worse, just different.

120g (4.2oz) tin

Pictured dressed with carrots, cucumbers, and scallions in a vinaigrette.

We find these best when gently warmed and served over rice or risotto. But, no one will judge you if you eat them straight from the tin like a heathen.

110g (3.9oz) tin

Pacific Oysters are grown on our farms in Willapa Bay located on the coast of Washington State. They are grown using the long-line method to promote the highest quality oyster, and ensure they are always free of sand and grit. They are harvested fresh then brought to our Ekone cannery in Bay Center, WA, where the oysters are steamed and opened, then brined in small batches. The brined oysters are then placed meticulously on stainless steel racks and smoked using maple chips. We added a subtle lemon pepper spice blend to the original flavor. Perfect for those who like a little tang!

Each 3 ounce can is made with fresh ingredients. They are also shelf stable for up to four years!

Net Weight: 3 oz (85g)

Pictured breaded and baked on a caesar salad.

There are three types of smoked herring: "buckling" is hot-smoked whole; "bloaters" are cold-smoked whole; "kippers" are split and gutted, and then cold-smoked. Cold-smoked fish that have not been salted for preservation must be cooked before being eaten safely (they can be boiled, fried, grilled, jugged or roasted, for instance). "Kipper snacks", like these, are precooked fillets and may be eaten without further preparation.

Kippers and eggs is a delicious breakfast. Kippers and beer go together like rock and roll. King Oscar kippered herring snacks may be one of the most widely consumed non-tuna tinned fish products of all time.

100g tin

Scallops are among the most appreciated mollusks of the Galician Rías. They're cleaned individually by hand, with Galician sauce added in the final stages. Prepared with great care and slow fire, this product is a true delicacy to be enjoyed on its own or with any of a variety of dishes.

Net Weight 4 oz (111g)

Pictured on vermicelli pasta with parsley.