Fall Introductory
Ahoy! This assortment is meant to take you around the globe, along the water column, and remind you just how wild our oceans really are. We’ll explore some traditional style conservas in addition to some new wave, western hemisphere goodness. There was a great deal of intention in working with producers that sustainably source some of the world’s highest quality ingredients. Enjoy!
Olasagasti Bonito Del Norte in Extra Virgin Olive Oil
Biscay, Spain
Sicilian Salvatore Orlando first set foot on the Basque coast of Spain in the late 1800s and pioneered long-standing Italian salting techniques along the Cantabrian Coast, where he also fell in love and married a Basque woman, Simona Olasagasti. Oh and he paved the way for amazing canned tuna. This ain’t for tuna melts!
Serving recommendations: great served with a side of grilled summer vegetables, in a crisp salad or niçoise, and perhaps best yet, on a crispy baguette dredged and fried in the tin’s extra-virgin olive oil.
Beverage pairing: sparkling wine, chenin blanc, chardonnay, sparkling water
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Scout PEI Mussels in Smoked Paprika & Fennel Tomato Sauce
Prince Edward Island, Canada
Let’s send it up to Canada!
Prince Edward Island has a long history of harvesting mussels and this tin certainly pays homage to just that. With a Mediterranean-Canadian fusion of a flavor profile, these mussels coated in the warm, smokey, flavorful sauce gives this tin the ability to really lead a dish on its own—it has a nice little bite of spice too.
Serving recommendations: slice a baguette and top with some crème fraîche or cream cheese, a couple of mussels, and some of that sauce. These mussels also do very well heated up!
We also topped a pizza with these last night, and it was very good! If doing that, drain the sauce and mix with whatever pizza sauce you decide to use, and then add the mussels after the pizza comes out of the oven.
Beverage pairing: lager, Belgian-style beer, pinot noir, gamay, cava
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Fangst Brisling No. 1 Baltic Sea Sprat Smoked w/ Heather & Chamomile
Latvia
Latvians eat a lot of sprats, also known as brislings. This has become a big part of the cuisine because they are very abundant along the Scandinavian and Baltic coastlines, and they are delicious!
Within this tin, you’ll find a bounty of Scandinavia. A bounty enhanced with fennel seeds, chamomile, dill seed, and other flowers and herbs for your culinary enjoyment. These fish are tinned in golden, cold-pressed rapeseed oil that imparts its unique flavor into the product.
Serving recommendations: straight from the tin, with a neutral-flavored cracker for some texture
Beverage pairing: beer, sparkling wine, seltzer