The Seven Tins
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Don Bocarte Cantabrian Anchovy in EVOO 48 gr.
6-7 delicate, melt-in-your-mouth fillets with a meaty texture, and complex rich creamy flavors of the sea.
Caught at the height of the season, off the bay of Biscay then cured for at least 8 months. -
Conservas de Cambados Small Sardines in Olive Oil 115 gr.
20-25 hand-selected and beautifully presented small sardines.
Firm, flaky and succulent with a light kiss of sea salt salt in Olive Oil.
Sustainably caught at the peak of the season off the Galician coast. -
Ramón Peña Cockles in Brine 113 gr.
Show-stopping presentation of 30-35 perfectly hand-packed cockles in a round tin.
Lightly briny with the esssence of the ocean. -
Santa Catarina Tuna Fillets with Ginger and Olive Oil 120gr.
Beautifully presented Skipjack fillets.
Deeply flavored in tin with slices of fresh ginger and olive oil.
Line-and-pole caught and canned in the Azores. -
Ekone Oyster Co Original Smoked Oysters 85 gr.
Lightly maple smoked Pacific oysters grown off the Washington State Coast.
Crafted by a fifth-generation, family-run shellfish cannery that's an American canning gem, operating on the Pacific Northwest since 1890. -
José Gourmet Small Mackerel in Olive Oil, 90gr.
Peel back the lid and get transported to the Portuguese Seaside of Matosinhos
A mild and meaty bite, and glistening silver blue skin. -
Portomar Mussels in Pickled Sauce 111 gr.
A classic, lightly fried and pickled in a paprika and vinegar marinade.
A deep flavor and a unique plump bite.
Hand-harvested at the Galician Rías Baixas estuaries.
The Seven Recipes
The Tins x
Christiane Büssgen.
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