Conservas, Caviar, Roe

From the pristine freshwater lakes of Denmark, Fangst's Regnbue Ørred — Rainbow Trout — is cold-smoked to perfection and delicately seasoned with wild juniper and lemon thyme. The result is a tin of extraordinary depth: smoky, herbaceous, and bright, with the clean, sweet character of sustainably caught freshwater fish.

Fangst (Danish for "catch") is on a mission to celebrate the rich Nordic fishing tradition through beautifully crafted, responsibly sourced conservas. Each tin is a love letter to Scandinavian waters and the artisans who know them best.

Serving suggestions: Flake over rye crispbread with crème fraîche and dill, fold into a warm potato salad, or enjoy straight from the tin with a glass of crisp white wine or natural pét-nat.

• Cold-smoked freshwater rainbow trout
• Seasoned with juniper & lemon thyme
• Sustainably sourced from Denmark
• No artificial additives or preservatives
• 110g | Ready to serve

Regalis Spanish Trout Roe — 80g

Packed in Spain especially for Regalis, this lightly cured and salted roe comes from Rainbow Trout raised in the pristine waters of the Iberian Peninsula. Bright, tangy, and bursting with a satisfyingly clean pop, it delivers the luxury of fine roe at an approachable price point — and with the quality and sourcing integrity that Regalis is known for.

Trout roe is one of the most versatile and crowd-pleasing roes available: less briny than salmon roe, more vibrant than tobiko, and endlessly adaptable at the table.

Serving Suggestions

Exceptional spooned over crispy baked potatoes or kettle chips with crème fraîche. Also beautiful on blinis, deviled eggs, oysters, scrambled eggs, pasta, or as a finishing touch on sushi and tartare. A natural companion for Champagne, Cava, or a crisp dry white wine.

Product Details

• Producer: Regalis Foods
• Origin: Spain
• Species: Rainbow Trout (Oncorhynchus mykiss)
• Cure: Lightly cured and salted
• Format: 80g
• Storage: Keep refrigerated

Positively scrumptious, these smoked oysters will brighten any setting whether consumed as a snack, or in lentils, pasta or even over mixed salad greens with marinated tomatoes.

Martin Johnson, Cheesemonger

Whether as a hostess/host gift or merely as a self reward for whatever deserves rewarding at the time, these baskets are perfect for chilling on lazy days.

Indeed, cheers!  This Companion offers everything you need to make any hour a happy one: Luxardo Cherries. bitters, olives and olive brine plus artisan sardines and smoked oysters.  

Selection by Martin Johnson, Cheesemonger | 67Gourmet

Faroe Island Salmon is renowned for its rich intense flavor and creamy, supple texture.  This presentation is flash grilled.

Hand grilled over specially selected Spanish hardwoods, which impart a complex, smoky flavor, these squid are then packed in their own ink by Master Chef Abel Alvarez at his restaurant Gueyu Mar on the north coast of Spain. Bon Appetit magazine called them "intoxicating."

-Martin Johnson, Cheesemonger | 67 Gourmet

About Gueyu Mar:

Abel Alvarez is not a chef. He is an artist, an innovator, and above all an asador (grill master). His restaurant of the same name sits on Playa de Vega where the stars of each dish are caught and transformed. Simplicity is king at Güeyu Mar, where the ingredients are minimal, local, and intentional. Woods selected for their aromatic qualities create fire for the brasa (grill) on which each fish is kissed. Some go to lunch service at the restaurant, while others are preserved in a can for you to savor whenever the moment strikes.

Chargrilled by Master Chef Abel Alvarez, whose restaurant Gueyu Mar is on the north coast of Spain, this incredibly delectable Albacore tuna is packed in extra virgin olive oil and close to perfection. It takes tinned fish to the next level. Bon Appetit magazine called his creations "intoxicating." -Martin Johnson, Cheesemonger | 67 Gourmet< About Gueyu Mar:

Abel Alvarez is not a chef. He is an artist, an innovator, and above all an asador (grill master). His restaurant of the same name sits on Playa de Vega where the stars of each dish are caught and transformed. Simplicity is king at Güeyu Mar, where the ingredients are minimal, local, and intentional. Woods selected for their aromatic qualities create fire for the brasa (grill) on which each fish is kissed. Some go to lunch service at the restaurant, while others are preserved in a can for you to savor whenever the moment strikes.

Branzino (also known as Mediterranean sea bass)—long prized by people through Europe and a central part of the Mediterranean diet—is known for its pristine white fillets and delicate, slightly sweet flavor.

To make this delicacy, the folks at IASA—producer of some of our favorite Italian anchovy products—start with sustainably farmed branzino fished from waters off the coast of Campania. The fish is cleaned, gently grilled and hand-packed in tins with mild olive oil, which allows the subtle smokiness and nuanced flavor of the fish to come through. IASA’s recipe is homage to the tradition of fisherman grilling fresh-caught branzino and drenching the fillets with olive oil.

Awards

• 2018 Specialty Food Association sofi™ Award: Best New Product, and Silver Award winner

Petit Sardines, also known as Sardinillas, are tiny morsels of silver umami. Wild harvested in the Bay of Biscay off the coast of Galicia, each sardine is gently steamed, then deboned by hand and submerged in grassy olive oil.

Baby Sardines are unique in that they are extremely mild flavored. This process produces an especially tender texture with zero fishiness.

An excellent example of what a high quality tinned fish can be! Eat them on toast, in salads, or as a standalone snack

Eat it straight, on potatoes, or channel your inner Hemingway with a lager in hand - breakfast just got interesting.

Our Smoked herring delivers a robust, savory flavor with a rich dose of umami and smoke. 

While early American food culture once celebrated the herring, with dishes like the Skully Jo Fish Bake originating from seafood ports such as Gloucester, we recommend any throwback recipes drawing flavor inspiration from other herring-worshipping countries.

In the UK, smoked herring (or kippers) are often enjoyed for breakfast. As is the custom in northern Europe, smoked herring is delicious when paired with potatoes or with a nice lager or pale ale at the start of the day, à la Ernest Hemingway.

Plump Mediterranean mussels chargrilled over hardwood coals and preserved in bright escabeche, offering balanced smoke, brine, and acidity.

Plump and tender with smoky sweetness, briny depth, firm structure, and bright acidity.

These 14–16 count mussels showcase one of Güeyu Mar’s most expressive uses of brasa. Each mussel is grilled over glowing hardwood embers until the exterior caramelizes and the flesh absorbs gentle sweetness and smoke.

They are then preserved in Abel Álvarez’s house escabeche made with Arbequina olive oil, vinegar, and aromatics.  The bright acidity frames the fire-kissed flavor, creating a conserva that is sea-driven, smoky, and lifted.

The larger 14–16 size gives a fuller, meatier bite that stands up beautifully to both the grill and the marinade.

Serve with crusty bread, warm potatoes, or white beans, or spoon over simple rice or farro. Use the escabeche as a ready-made dressing for vegetables or grains.

Technical Details

• Species: Mytilus galloprovincialis
• Size: 14–16 count
• Cooking Method: Chargrilled over hardwood coals
• Packed In: Arbequina olive oil and escabeche
• Origin: Asturias, Spain
• Texture: Plump, smoky-sweet, lightly acidic
• Use: Bread, potatoes, beans, rice

Fresh caught and chargrilled over holm oak coals, combined with Nori seaweed and olive oil of exceptional quality from Torre de Canena

A phenomenal addition to Jowl Bacon B.L.T. or serve as an appetizer with Potter's Caramelized Onion Crackers

2.8 oz tin

Ingredients: razor clam, extra virgin olive oi, water, nori seaweed, cyclodextrin and salt

Contains: Shellfish

Succulent and savory pate made from sardines fished from Asturias or Rías Baixas, depending on the season, and roasted over oak wood before being crushed with nori seaweed and lovely Arbequina extra virgin olive oil from Castillo de Canena

Pair with locally made Capriole Fresh Goat Cheese and Fennel & Onion Nordic Crisps.

2.4 oz tin. Refrigerate after opening

Ingredients: sardines, extra-virgin olive oil, water, nori seaweed, cyclodextrin, salt.

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From the rugged coastlines of Spain, Patagonia Provisions' Smoked Mussels are a pantry essential for the conscious gourmet. Plump, tender mussels are smoked over bay wood and packed in extra-virgin olive oil with mussel broth — delivering a deeply savory, oceanic flavor that's as versatile as it is satisfying.

Whether you're snacking on the trail, tossing them into a quick pasta, or building a charcuterie spread, these mussels bring coastal Spain to your table in minutes.

Beyond flavor, these mussels are a nutritional powerhouse — rich in protein, iron, and vitamin B-12. And as filter feeders, mussels actively improve water quality and aquatic ecosystems as they grow, making them one of the most sustainable seafood choices available.

• Smoked over bay wood & packed in extra-virgin olive oil
• Rich in protein, iron & vitamin B-12
• Sustainably farmed — restorative ocean farming
• Fully cooked & shelf stable until opened
• 4.2 oz (120g) | 2 servings per can | Product of Spain

Unlike the salty, fishy anchovy filets of pizza fame, our Spanish White Anchovies are prized for their mild flavor and delicate texture, and are hand-packed in extra-virgin olive oil.Anchovies are small, schooling fish, allowing us to enjoy seafood with the health and environmental benefits of eating lower on the food chain.

Don Bocarte is widely regarded as the gold standard of Cantabrian anchovies, and one taste makes it immediately clear why. Hand-selected from the Bay of Biscay during the brief spring fishing season, each anchovy fillet is hand-cleaned, salt-cured for a minimum of 12 months, and packed in premium olive oil — a process that yields an extraordinarily silky texture and a deep, complex umami flavor that is rich without being overpowering. These are not a condiment; they are the main event. Drape over crusty bread with good butter, layer onto a simple pizza, or serve straight from the tin alongside a glass of something cold and crisp.

Pairing: A classic match with a chilled fino Sherry or a crisp Txakoli — the saline, mineral character of both wines mirrors the briny depth of these exceptional anchovies beautifully.

Fangst is redefining Scandinavian conservas, and their Hellefisk Greenland Halibut with Arctic Thyme is a masterclass in Nordic simplicity. Sourced from the cold, pristine waters of Greenland, this sustainably caught halibut is delicately preserved in cold-pressed rapeseed oil and finished with wild Arctic thyme — lending a subtle herbal fragrance that perfectly complements the fish’s clean, mild richness. Serve on rye crispbread with crème fraîche, fold into a warm potato salad, or enjoy straight from the tin as a refined snack.

Regalis sources only the finest ingredients from the world’s most celebrated producers, and these Smoked Petit Razor Clams from Galicia are no exception. Harvested from the pristine Atlantic waters of northwestern Spain, each tender clam is delicately smoked and packed in premium olive oil, delivering an intensely savory, briny depth with a whisper of smoke. Serve straight from the tin on crusty bread, alongside pickled peppers, or as the centerpiece of an elevated conservas spread.