The Lake House Bagel with Whitefish
A toasted everything bagel with Great Lakes smoked whitefish, lemon-dill oil, cream cheese, and capers. Ready in 10 minutes.
From American Waters
The best tinned fish has always come from places with a deep relationship with the sea. Spain. Portugal. The Basque coast. What's easy to miss is that America has those places too. Alaska's Southeast waters. Washington's Willapa Bay. The Great Lakes.
The producers in this collection have built their businesses around those waters, smoking and hand-packing in small batches the same way the great European canneries do, just closer to home. You'll find wild Alaskan coho salmon and giant Pacific octopus from Wildfish Cannery, maple-smoked oysters and mussels from Ekone, and cold-smoked Great Lakes whitefish from one of the only freshwater tinned fish producers in the country. Every tin in this collection was caught in American waters and packed on American soil.
The FishNook Guide to Tinned Fish
Squid Ink Rice Bowl Recipe
One tin of Luliña Baby Squids in Ink Sauce over white rice with spring onions and lemon. Rich, briny, and ready in 15 minutes.
5 Things To Do With Your Tins This Week
Five practical ideas for working tinned seafood into your week — from grain bowls to 10-minute pasta. Quick, simple, and actually delicious.
Conservas Güeyu Mar: The Grill Master Behind the Tin
Meet Chef Abel Alvarez, the Spanish asador who chargrill every piece of seafood over holm oak before it goes in a tin. The story behind Güeyu Mar.
Sardines: Tinned Fish with Real Benefits for Skin and Health
Tinned sardines are more than a pantry staple. Here’s how their omega-3 fats, vitamin D, and high-quality protein support the skin barrier, help reduce inflammation, and fit easily into a balanced approach to eating well.