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

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

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.

IASA Filetto di Branzino Grigliato — Grilled Sea Bass in Olive Oil, Campania, Italy (5.11 oz)

IASA is one of Campania’s most celebrated artisan producers, best known for their exceptional Italian anchovy products — and their Filetto di Branzino Grigliato brings that same philosophy of quality and tradition to Mediterranean sea bass. Branzino — long prized across Europe and a cornerstone of the Mediterranean diet — is celebrated for its pristine white fillets and delicate, slightly sweet flavor. IASA sources sustainably farmed branzino from the waters off the coast of Campania, cleans and gently grills each fillet by hand, then packs them in tins with mild olive oil — a recipe that is a direct homage to the tradition of fishermen grilling fresh-caught branzino and drenching the fillets in olive oil straight from the fire. The result won the 2018 Specialty Food Association sofi™ Award for Best New Product — one of the food industry’s most prestigious honors.

The fillets are tender and delicate with a subtle smokiness from the grilling, a clean, slightly sweet sea bass flavor, and a richness from the olive oil that ties everything together. Serve straight from the tin over crostini, flaked into pasta, alongside a simple green salad, or as the centerpiece of an antipasto spread. It is the kind of pantry staple that elevates every occasion.

2018 Specialty Food Association sofi™ Award — Best New Product & Silver Award Winner

• Producer: IASA, Campania, Italy
• Fish: Sustainably farmed Mediterranean sea bass (Branzino)
• Preparation: Hand-cleaned, gently grilled, hand-packed in olive oil
• Net Weight: 5.11 oz (145g)
• Best Served: Over crostini, flaked into pasta, antipasto boards, or alongside a crisp white wine
• Vendor: 67Gourmet

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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Olasagasti · Anchoas à la Donostiarra · Basque-style Anchovies

Olasagasti has been making products in Spain’s Basque region since 1929. These Cantabrian anchovies are prepared à la Donostiarra, fried in olive oil with garlic and cayenne, for a savory Basque-style conserva.

What Makes Them Special

The anchovies are given room in the tin rather than packed tightly, allowing them to be covered by the marinade of olive oil, garlic, cayenne, wine vinegar, and salt. Save the flavorful oil to sauté vegetables or shellfish.

Serving Ideas

Serve as a tapa with bread, add to a small-plates spread, or use to finish vegetables and seafood. Spoon a little of the seasoned oil over the dish before serving.

At a Glance

• Producer: Olasagasti
• Style: Anchoas à la Donostiarra, Basque-style
• Fish: Cantabrian anchovies
• Country: Spain
• Seasoning: Olive oil, garlic, cayenne, wine vinegar, and salt
• Package size: 190g

A savory anchovy tapa with a bonus of seasoned olive oil for the kitchen.

Don Bocarte · Cantabrian Anchovies in Olive Oil · Spain

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 fillet is hand-cleaned, salt-cured for a minimum of 12 months, and packed in premium olive oil — a slow, meticulous process that a handful of small Cantabrian producers still do by hand.

The result is an extraordinarily silky texture and a deep, complex umami flavor that's rich without ever being overpowering or fishy. 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 note: 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.

• Producer: Don Bocarte, Santoña, Cantabria, Spain
• Origin: Bay of Biscay, spring catch
• Cure: Salt-cured a minimum of 12 months, packed in olive oil
• Format: 1.69 oz tin
• Flavor: Silky texture, deep umami, clean briny finish
• Serving Suggestions: Crusty bread and butter, simple pizza, straight from the tin
• Pairs With: Fino Sherry, Txakoli

Six decades of Cantabrian tradition in every tin — Don Bocarte is the benchmark other anchovies are measured against.

Patagonia Provisions · Lemon Olive Anchovies

From Northern Spain, this 120g tin features anchovies with lemon and olive. A compact pantry item for adding a savory, citrusy note to everyday meals.

Serving Ideas

Try over toast, salads or pasta, or serve on a tapas board.

At a Glance

• Brand: Patagonia Provisions
• Product: Lemon olive anchovies
• Origin: Northern Spain
• Size: 120g

Lemon and olive bring a bright, savory accent to a pantry staple.

ABC+ · Portugal · Croaker in Extra Virgin Olive Oil

Portugal has been perfecting the art of conservas — premium tinned fish — for over a century, and ABC+ stands among its finest producers. Drawing on generations of Atlantic fishing tradition and meticulous hand-packing techniques, ABC+ sources wild-caught fish from Portugal's pristine coastal waters and preserves them at the peak of freshness in high-quality extra virgin olive oil. The result is a product of exceptional depth and character, far removed from ordinary tinned fish.

The Croaker (also known as Corvina) is a prized Atlantic fish with firm, white, mildly sweet flesh that takes beautifully to preservation in extra virgin olive oil. Rich, delicate, and subtly briny, it delivers clean ocean flavor with a luxurious, silky texture. Serve straight from the tin on crusty bread, alongside a crisp Vinho Verde or dry rosé, or as the centerpiece of a beautifully curated conservas board.

• Producer: ABC+
• Origin: Portugal
• Fish: Croaker (Corvina)
• Packed in: Extra Virgin Olive Oil
• Net Weight: 120g
• Tasting Notes: Firm, white flesh, mildly sweet, delicate brine, silky texture
• Pairings: Crusty bread, Vinho Verde, dry rosé, conservas boards, crackers with lemon

A premium Portuguese conserva — the perfect pantry luxury for seafood lovers.