In this installment
Holiday Ortiz Tuna
Christmas Sardines
Smoked Trout
Holiday Ortiz Tuna
At fourth-generation family firm Ortiz, the fish are all line caught—not netted—hand cleaned and tinned in good olive oil. The olive oil is key. It adds flavor and makes the texture silky over time.
Just for the holidays, the same classic bonito tuna we’ve loved for decades has gotten a dressed up for the season in a Christmas-themed box.
Christmas Sardines
In Portugal, during the summer when fresh sardines are at their fattest and best, folks love to get fresh sardines and grill them up. But even at the height of sardine season, the Portuguese still love to buy and eat tinned sardines. It’s a bit like the difference between a fresh ham and a cured one: they’re different, but they’re both delicious.
Here, we’ve got a tin of four to five plump, silver Portuguese sardines, packed in good olive oil. But what’s really special is the box, decorated with an adorable Santa sardine drawn by longtime Zingerman’s artist Ryan Stiner.
Smoked Trout with Juniper & Lemon Thyme
Tinned trout is milder and more delicate in flavor than other tinned fish like sardines and mackerel, and it’s more tender and less meaty than salmon or tuna. This tin from Fangst takes that light, luxurious quality even further by gently smoking the trout and adding juniper and lemon thyme, then tinning the fish in cold pressed rapeseed oil. Instead of covering up the trout, the herbs and smoke bring a fresh, herby pop that lets the buttery fish shine.