Rare Seafood — Curated Flights
Rare tinned seafood, picked as small flights. Your tins ship right to your door.
octopusChargrilled Octopus
sardinesHot Sardines 20/25
razor clamsRazor Shells in Brine 4/6
salmonSmoked King Salmon
tunaWhite Tuna Belly Fillets
sardinesSardines with Padron Pepper, Gold Line
sardinesSardines in Olive Oil Without Skin & Bones, Gold Line
sardinesSmall Sardines in Olive Oil 16/22
sardinesSardines in Extra Virgin Olive Oil
sardinesSmall Sardines in Tomato Sauce
sardinesChargrilled Sardine Tails in Escabeche
sardinesChargrilled Sardine Tails in Spicy EscabecheSome of the best seafood in the world is packed in a tin, close to the water where it was caught. We pick the rare ones and group them into flights, so you can taste them side by side.
Ready flights
Each flight is four rare tins we chose to taste well side by side. Shipping is included in the lower 48, and your tins ship right to your door.
$115.00
Four tins, chosen for you, and shipping included in the lower 48. They ship right to your door.
Warm bread, salted butter, and a few salted chips, and a brut sparkling wine. Chilled sparkling cider is lovely too.
$175.00
The four-tin Sommelier Flight plus Güeyu Mar chargrilled octopus, and shipping included in the lower 48. They ship right to your door.
Warm bread, boiled potato, and a little sweet paprika, and a mineral Assyrtiko. Tonic water with cucumber is lovely too.
$225.00
Royal Osetra Caviar 30gFour tins, 30g of royal osetra caviar, and a mother-of-pearl spoon, sent with chilled overnight shipping. Coming soon, once we can keep the caviar perfectly cold all the way to your door.
Toast points and a little crème fraîche, and a very cold glass of Champagne.
Build your own
Fill the bento yourself, or tell us a mood and we’ll choose a surprise flight.
Cantabrian octopus, cooked over hardwood coals and packed in extra virgin olive oil. Tender and smoky.
Great withSliced boiled potato, sweet smoked paprika, and the oil from the tin, and a crisp Albariño. Tonic water with cucumber is lovely too.
Ramon Peña Sardines in Hot Olive Oil 20/25 Gold Line are small Galician sardinillas preserved in olive oil with spicy guindilla chili pepper.
Great withSalted kettle chips and the chili oil from the tin, and a chilled, spritzy Txakoli. A cold ginger-lemon soda is lovely too.
Tinned seafood de Cambados razor shells in brine are wild-harvested razor clams from the coastal waters of Galicia, Spain. This tin contains 4 to 6 large razor clams preserved in natural brine.
Great withA squeeze of lemon on toast, with a little of the brine, and a bone-dry Picpoul. Tonic water with cucumber is lovely too.
Tender, rich, sweet, and smoky, Wildfish Cannery’s Smoked King Salmon is a premium way to experience one of the most coveted proteins on earth. As its name suggests, King salmon (also called Chinook), is regal in size, appearance and taste.
Great withRye crackers, salted butter, and fresh dill, and a glass of Champagne. Jasmine iced tea is lovely too.
Tinned seafood de Cambados white tuna belly fillets in olive oil feature delicate layers of Bonito del Norte tuna ventresca preserved in Spanish olive oil. This cut offers exceptional natural richness and tender structure.
Great withCrusty bread, cracked pepper, and the oil from the tin, and a young Godello. Tonic water with cucumber is lovely too.
Ramon Peña Sardines with Padrón Pepper Gold Line are Galician sardinillas packed in olive oil alongside a whole fried Padrón pepper.
Great withThe fried Padrón pepper from the tin, with warm bread, and a well-chilled Txakoli. Ginger ale is lovely too.
Ramon Peña Sardines in Olive Oil Without Skin & Bones Gold Line are hand-filleted Galician sardinillas packed in olive oil and sea salt.
Great withSoft white bread and a thin smear of salted butter, and a chilled Vinho Verde. Chilled sparkling cider is lovely too.
Tinned seafood de Cambados small sardines in olive oil are wild-caught in the coastal estuaries of Galicia, Spain. This tin contains 16 to 22 small sardines preserved in Spanish olive oil.
Great withWarm bread and a squeeze of lemon, and a glass of Muscadet. Chilled sparkling cider is lovely too.
Wild Atlantic sardines preserved in extra virgin olive oil. This 125g tin offers a clean, savory profile produced through traditional Iberian processing.
Great withCrusty country bread and a pinch of sea salt, and a chilled Vinho Verde.
Small Atlantic sardines preserved in tomato sauce. This 90g tin pairs tender petingas with a balanced savory base.
Great withWarm toast to catch the tomato sauce, and a pale, dry rosé. Hibiscus iced tea is lovely too.
Sardine tails grilled over hardwood embers and finished in bright, citrus-savory escabeche. Smoke, sweetness, and acidity in clean balance.
Great withCrusty bread and a spoon of the escabeche, and a chilled Manzanilla. Tonic water with a strip of orange peel is lovely too.
Chargrilled over live hardwood coals, these tender sardine tails rest in a spicy escabeche that layers bright acidity, gentle heat, and Abel Álvarez’s unmistakable brasa depth.
Great withWarm bread and a pickled pepper, and a very cold Manzanilla. Bitter lemon soda is lovely too.
Mackerel fillets in curry sauce pair wild Portuguese mackerel with a mild spice blend. This preserve offers a balanced, savory fish profile supported by aromatic spices.
Great withPlain rice or simple buttered toast, and an off-dry Riesling. Ginger ale is lovely too.
These tinned mackerel fillets in moqueca sauce represent a traditional Portuguese preparation inspired by Brazilian culinary heritage. Atlantic mackerel is preserved in a clear broth of coconut milk, peppers, and spices.
Great withWarm rice and a lime wedge, and a Grüner Veltliner. Coconut water over ice is lovely too.
Small Atlantic mackerel preserved in extra virgin olive oil. This 90g tin offers a tender, mild profile produced through traditional Portuguese methods.
Great withCrusty bread and a little of the olive oil, and a chilled Vinho Verde. Chilled sparkling cider is lovely too.
Small Atlantic mackerel preserved in spiced olive oil. This 120g tin combines tender young fish with an infusion of chili, red pepper, and spices.
Great withButtered toast and a few slices of cucumber, and a chilled Manzanilla. Tonic water with a slice of lime is lovely too.
Les Mouettes d’Arvor Mackerel in Muscadet Wine and Herbs features tender Atlantic mackerel fillets poached and packed in an aromatic white wine court-bouillon.
Great withWarm baguette and the herbed wine from the tin, and a glass of Muscadet.
Les Mouettes d’Arvor Mackerel in Mustard and Crème Fraîche features tender Atlantic mackerel fillets coated in a traditional French mustard cream sauce.
Great withA slice of dense rye and the mustard sauce, and a glass of Chablis. Cold-brew iced tea is lovely too.
Nassari Salted Anchovies are prime European anchovy fillets cured under sea salt following ancient Roman preserving traditions and hand-packed in olive oil.
Great withWarm bread and good salted butter, and a chilled Manzanilla. Soda water with a pinch of salt is lovely too.
Albacore tuna belly preserved in olive oil. This Premium Line selection provides exceptional tenderness and natural tuna richness.
Great withWarm toast and a few capers, and a Rueda Verdejo. Cold-brew iced tea is lovely too.
Albacore tuna belly preserved in olive oil. This Classic Line selection brings rich tuna flavor and tenderness at an accessible tier.
Great withThick-cut bread and a little of the oil, and a glass of Godello.
Ramon Pena ventresca yellowfin tuna belly features the rich belly loins of wild yellowfin tuna. The Silver Line provides tender ventresca fillets preserved in olive oil with refined ocean salinity.
Great withSoft bread and sliced ripe tomato, and a dry rosé. Hibiscus iced tea is lovely too.
Ramon Pena Bonito del Norte white tuna in olive oil features wild albacore loins preserved in olive oil. The Silver Line offers tender tuna loins with clean ocean salinity.
Great withCrusty bread and a twist of black pepper, and a lively Verdejo. Tonic water with a strip of lemon peel is lovely too.
Albacore tuna packed in pure olive oil. This Classic Line selection of Bonito del Norte in olive oil brings clean salinity and rich texture to preserved seafood.
Great withChickpeas, parsley, and a little of the oil, and a pale, dry rosé.
This tinned fish features Danish freshwater trout traditionally smoked over beech wood and accented with juniper and lemon thyme. Preserved simply in organic cold-pressed rapeseed oil, it highlights regional inland aquaculture.
Great withDark rye, crème fraîche, and a little lemon zest, and a Grüner Veltliner. Mint iced tea is lovely too.
Freshwater trout fillets preserved in extra virgin olive oil with lemon. This 90g tin pairs tender trout muscle with bright citrus and quality oil.
Great withBoiled new potatoes and the lemon oil from the tin, and a glass of Chablis. Tonic water with cucumber is lovely too.
Smoked wild Alaskan coho salmon preserved in pure sea salt, organic brown sugar, and alder wood smoke. This tin showcases silver salmon harvested at peak season in Southeast Alaska.
Great withCucumber slices and a little crème fraîche, and a dry Riesling. Cold-brew iced tea is lovely too.
Wild-caught Alaskan habanero smoked coho salmon packed in spicy kelp hot sauce. This tin combines traditional alder-smoked silver salmon with bright regional heat.
Great withPlain crackers and a cooling slice of cucumber, and an off-dry Riesling. A cold ginger-lemon soda is lovely too.
Smoked wild Alaskan sockeye salmon preserved in sea salt, organic brown sugar, and natural alder smoke. This tin showcases red salmon valued for its firm muscle structure and deep natural color.
Great withDark bread, butter, and a few capers, and a brut sparkling wine. Jasmine iced tea is lovely too.
This tinned salmon features Faroe Islands Atlantic salmon flash-grilled to preserve its natural structure. Prepared simply, it represents a clean expression of Nordic aquaculture and traditional preservation.
Great withSimple toast and a squeeze of lemon, and a glass of Chablis. Unsweetened iced green tea is lovely too.
This tinned salmon features Faroe Islands Atlantic catch accented with sea buckthorn and lemon verbena. Preserved in organic cold-pressed rapeseed oil, it provides a distinctively Nordic interpretation of preserved fish.
Great withButtered toast and a little lemon zest, and a Grüner Veltliner. Mint iced tea is lovely too.
This tinned salmon features Faroe Islands catch traditionally smoked over beech wood. Preserved simply in organic cold-pressed rapeseed oil, it offers a highly accurate expression of Nordic seafood preservation.
Great withRye crackers and a spoon of crème fraîche, and a dry Riesling. Jasmine iced tea is lovely too.
Greenland halibut gently cooked and finished with wild Arctic thyme. This tin reflects the everyday food culture of Greenland, where fishing is central to life and halibut is among the most valued local catch.
Great withWarm toast and a little salted butter, and a Grüner Veltliner. Mint iced tea is lovely too.
Known for the distinct and flavorful oil they release when cooked, these large and lengthy clams have a texture and taste that is arguably unmatched in tinned cuisine. Hand-plucked by divers at the perfect moment from the subtidal sands of Galicia, Espinaler’s classic trimmed razor clams are an excellent and.
Great withWarm bread to catch the juices, and a glass of Muscadet.
Known for the distinct and flavorful oil they release when cooked, these large and lengthy clams have a texture and taste that is arguably unmatched in tinned cuisine. Hand-plucked by divers at the perfect moment from the subtidal sands of Galicia, Espinaler’s classic razor clams come whole and thus are meatier,.
Great withParsley, lemon, and a little olive oil, and a chilled Picpoul. Sparkling water with a grapefruit twist is lovely too.
Firm, clammy, rich, and sweet, Ati Manel’s razor clams in brine are a classic tin done beautifully right. Hand-harvested from the silty sands of Galicia Spain, the clams come slightly trimmed, making them an excellent choice for cooking, but whole enough to gorgeously showcase on your next board of pintxos.
Great withCrusty bread and a lemon wedge, and a glass of Muscadet. Tonic water with cucumber is lovely too.
Navajas, Spain’s prized razor clams, chargrilled over hardwood coals and preserved in Castillo de Canena EVOO for a sweet, smoky, impeccably tender conserva.
Great withThe smoky oil from the tin, with grilled lemon, and a bone-dry Picpoul.
Ramon Peña Small Scallops in Sauce Gold Line features Galician zamburiñas preserved in a traditional regional sauce of tomato and onion.
Great withWarm bread to catch the tomato-onion sauce, and a young Godello. Tonic water with a strip of orange peel is lovely too.
Tinned seafood de Cambados small scallops in Galician sauce are wild-harvested scallops preserved in a traditional sauce of olive oil, tomato, onion, and spices. This tin offers authentic Galician seafood character with traditional coastal preparation.
Great withCrusty bread and a spoon of the Galician sauce, and a crisp Albariño.
A true taste of Spain, these variegated scallops come bathed in a sauce of sweet onion, tomato, and spices, with a dash of red wine. Inspired by traditional Galician street food, where fresh seafood is quickly tossed in a simple, flavorful sauce, cracking this tin at home (especially if you’ve gently heated it up).
Great withWarm bread and the onion-tomato sauce, and a dry rosé. Hibiscus iced tea is lovely too.
Original smoked oysters grown and tinned in Washington State. Long-line farming and precise maple smoking create a clean bivalve with distinct regional character.
Great withSaltine crackers and a squeeze of lemon, and a brut sparkling wine. Tonic water with cucumber is lovely too.
Spicy habanero smoked oysters grown and tinned in Washington State. Long-line farming and a dual-sauce habanero brine create a clean, fiery bivalve with distinct regional integrity.
Great withA plain cracker and a cooling slice of cucumber, and a well-chilled Txakoli. Bitter lemon soda is lovely too.
Lemon pepper smoked oysters grown and tinned in Washington State. Long-line farming and a lemon pepper cure create a clean bivalve with clear regional character.
Great withA plain cracker and an extra twist of lemon, and a glass of Chablis. Sparkling water with a grapefruit twist is lovely too.
Tinned seafood de Cambados stuffed squids in ink feature whole small squid stuffed with their own tentacles and preserved in a rich squid ink sauce. This tin contains 6 to 8 small squids.
Great withCrusty bread to soak up the ink sauce, and a mineral Assyrtiko. Cold-brew iced tea is lovely too.
Wild-caught Pacific Giant Octopus harvested from the cold waters of Alaska. Hand-packed with only a touch of salt, this tin showcases the natural profile and clean structure of the cephalopod.
Great withWarm toast and a squeeze of lemon, and a mineral Assyrtiko. Tonic water with cucumber is lovely too.
Ramon Pena sea urchin roe features wild Galician sea urchin roe packed in natural juices. The Gold Line provides intact roe with intense ocean brine and umami depth.
Great withWarm toast and almost nothing else, and a glass of Champagne.
Mystery flight
Smoky, bright, or a little spicy. Tell us, and we'll choose four tins for you.
A few tins we love right now. Add one to a flight, or open the full store.
Ships chilled.
Our promise
