Canned Seafood

A tin of tuna in olive oil was the quick coastal lunch, opened straight onto bread with nothing else needed. Adriatic Queen makes these Tuna Fillet...

Slovenia's everyday tuna pâté. Smooth and spreadable, built on cooked light tuna with a clean, mild profile — no preservatives, gluten-free. Spread...

Santa Bremor Maties — Belarusian lightly-salted herring, Dutch tradition. Young-herring fillets cured in light salt and oil — the matjes-style Dutc...

Riga Gold Délicatesse Grilled Brisling Sardines in Olive Oil — premium Latvian tin. Brisling sardines (the small premium-grade sprat) grilled befor...

Adriatic Queen Sardines in Spring Water — Croatian Dalmatian clean cure. Whole Adriatic sardines packed in spring water — the lean cure for the dia...

Pure Alaska Salmon Co. Redhead Wild Sockeye — Zuanich-family Alaskan tin. Wild-caught Alaskan sockeye salmon canned within hours of the catch by th...

Herring in a rich tomato cream is a German lunch-break classic, opened with a hunk of dark bread. Appel Heringsfilets in Tomaten-Creme are herring ...

Latvia's Baltic coast has smoked sprats for generations, and a tin on rye bread is a party table must. Riga Gold Smoked Sprats in olive oil with sp...

Smoked Baltic sprats in oil are a fixture of Latvian and wider Baltic tables, where the golden, wood-smoked little fish turn up on dark rye bread a...

German canneries have long sold herring fillets 'Balkan Art', a nod to the pepper-and-tomato relishes of southeastern Europe, and the tin is a fami...

Tinned herring fillets in a flavoured cream are a staple of German supermarket shelves and the quick cold supper of Abendbrot, and Appel's newer fl...

In northern Germany a tin of herring fillets in tomato sauce, forked straight onto buttered rye bread, is a fixture of the evening Abendbrot table....

On the German and Baltic coast, jarred herring in a creamy mustard sauce is classic cold-table fare, spooned onto dark rye at breakfast or a cold b...

Baltic tinned fish has fed Latvian pantries for generations, and Riga Gold's mackerel carries that tradition to grocery shelves far from home. This...

Smoked sprats are a Baltic pantry staple, the kind of tin fishermen's families kept stocked through the long northern winters. Made by Gamma-A in L...

Premium Bonito del Norte white tuna from Conservas Ortiz of the Basque coast, hand-packed in olive oil with a touch of Basque Espelette pepper. The...

Ortiz White Tuna in Water is a can of premium bonito del Norte (white tuna) in water from Ortiz — the Basque canning company from Ondarroa — provid...

Slovenia's premium salmon pâté. Cooked Atlantic salmon whipped with milk proteins and smoked paprika into a clean, spreadable finish — no preservat...

Tinned sardines like these were the fast dinner after a long day, straight from the tin with bread. Eva packs these Adriatic sardines in vegetable ...

Herring on dark bread was the after-school snack in half the households across the old country, straight from a tin kept in the fridge door. This i...

A jar of caviar cream on the table meant the holiday spread was complete back home. Veladis blends capelin caviar with shrimp into this cream, 180g...

Wild Pacific salmon roe, lightly salted in the Russian tradition. Medium-sized eggs with a soft shell and a clean, subtle brine — spoon over blini ...

Lightly salted herring roe — a classic Belarusian zakuska. Belvneshrybtorg packs small, tender roe pearls in light brine — spreadable straight from...

A tin of sardines and a loaf of bread was lunch on the Adriatic coast more days than not. Eva packs these sardines with vegetables in tomato sauce,...