The Tinned Fish 25 · No. 13 of 25

  1. Garfish in Olive Oil, Gold Line from Ramón Peña No.13Photo: FishNook

    Anchovies and small fish · Spain

    Garfish in Olive Oil, Gold Line

    From Ramón Peña · Cambados, Galicia

    In olive oilNot spicy$16.49 a tin

    A Galician cannery in Cambados, on the Rías Baixas, that started as a small family business in 1920 and now makes more than 50 tins with no artificial ingredients. The Gold Line is its top range.

    Garfish is the sardine's firmer, flakier cousin, and almost nobody else tins it. A real find.

    Eat it withSalsa verdeToastA glass of albariño
    Order from FishNook ↗

    Ramón Peña doesn't sell this tin direct here, so the button goes to FishNook, a shop that carries it.

    Chef's quick recipe

    Garfish on toast with salsa verde

    10 min · 2 servings · A sharp herb sauce lifts the mild, firm fish.

    Save to my recipes

    You need

    • 1 tin Ramón Peña garfish in olive oil
    • ½ cup parsley leaves, finely chopped
    • 1 tbsp capers, chopped
    • 1 small garlic clove, grated
    • 1 tsp red wine vinegar
    • 3 tbsp olive oil
    • Salt and pepper
    • 2 slices country bread, toasted

    How to make it

    1. Mix the parsley, capers, garlic, vinegar and olive oil. Season with salt and pepper. It should be loose and sharp.
    2. Toast the bread until crisp.
    3. Lay the garfish fillets on the toast and drizzle with a little of the tin's oil.
    4. Spoon the salsa verde over and serve.

    Chef's own recipe, in our words, built around the tin. It isn't Ramón Peña's.

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Next on the list

← No. 12 Conservas OrtizNo. 14 Conservas de Cambados →

How to buy a good tin. Look for the fish named on the front (sardines, not "fish"), olive oil rather than "vegetable oil", and a cannery's name and town on the back.

Keep it. Most tins last years in a cool cupboard, and sardines in oil get better with a year or two. Anchovies are the exception: keep them in the fridge.

Serve it. Warm oily fish a little (stand the closed tin in hot tap water for 5 minutes). Chill shellfish in escabeche for 10 minutes. Always keep the oil: it's the sauce.

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