Your one-stop shop for the sunshine vitamin in its most delicious form, Donostia Foods.
No need to venture to a multitude of sites, vitamin D can be found in our sardines (four different styles), mackerel fillets, Bonito del Norte tuna, and Cantabrian anchovies. Even when skies are grey, get your daily dose of sun, and it tastes great.
Take a look at our full tinned fish collection.
Sure, all of this tinned and jarred fish is conveniently read-to-eat, but perhaps you have a bit of time to put something together so you can really savor all that seafood? Not to worry, we have you covered there, too.
Just check out our recipes and serving suggestions for tinned fish (and more) for an abundance of different ideas.
From @syabritefood on Instagram, a serving suggestion to elevate the simple classic, baked salmon, with a dressing of our fire-roasted tomato and pimiento salad and mussels in escabeche.
Total Time: 20 minutes.
Servings: Sauce can be spread out over as many salmon fillets as you see fit.
1. Bake the salmon fillet on parchment with lemon, capers and olive oil, 400 degrees, about 12-15 minutes. Before placing lemon slices on top of salmon loin inside parchment, remove lemon seeds to avoid bitter aftertaste. Add ground black pepper to lemon slice and capers or even a pinch of your favorite chili or Piment d'Espelette.
2. Sauté the tomato and pimiento salad with olive oil over medium heat until tomato and pimento portions melt down to make a thick, chunky and savory sauce. Then, mix with a full tin of mussels in escabeche.
3. Blend the escabeche sauce from the tin of mussels well with the tomato and pimiento, and keep at low heat for two minutes before serving.
Escalivada: fire-roasted eggplant, pimientos, and onion. Slow-cooked and smoky, and here accompanied by a Cantabrian anchovy fillet. Ready to eat, vegan (when not joined by an anchovy), delightfully flavorful.
This simple, traditional appetizer comes together in minutes.
Total Time: Depends on your toaster and desired level of toasting.
Servings: Based on available number of slices of bread. With one tray of escalivada and at least a half of a loaf, we'll say 4 to 6.
1. Slice a fresh loaf of bread in slices of not insignificant thickness, so suitable for absorbing olive oil and flavors of the escalivada, and toast those slices.
2. Dress toast with extra virgin olive oil, if you'd like. Not entirely necessary, but rarely is it wrong to add a touch of olive oil.
3. Layer with escalivada, making sure to mix on each slice a little of the eggplant, peppers, and onions. The ideal spread provides a a taste of each with every bite.
4. Top with a Cantabrian anchovy fillet or two and serve.
Our tins are, ostensibly, easy-open. But, they're also well sealed, and some have said they may be difficult to open due to arthritis or poor grip or just because of their fantastic seal. Fear not.
We have found a simple and sensible can opener that makes our easy-open tins easy to open for all.
Just pop the tab, get it on the end of the hook, and let leverage do the rest.
We want everyone to enjoy the superb seafood sealed so well within our tins, as easily as possible.
You’ve reached the final (magnificent) Cantabrian anchovy in a jar. After you savor the fillet, what do you do with the umami-packed olive oil that remains?
Please let us know how you use the anchovy oil and we’ll spread word of your ingenuity, and show other anchovy aficionados the way. Together, we shall not let any of the flavorsome golden oil go to waste.
A tinned fish recipe for our times. Below you will find the directions necessary to transform our sardines in escabeche into what will quickly become the preeminent fishcakes of all the fish cakes (there seems to be no consensus on spelling as one word or two; this will do nothing to solve that issue). You will also dip anything and everything that is dippable into the escabeche aioli, until the tiny bowl is clean.
Total Time: About 1 and 1/2 hours.
Servings: Six, three inch sardine cakes (from just one tin of sardines!).
for the sardine cakes
for the escabeche aioli
1. Pre-heat the oven to 425 degrees. Brush whole potatoes with a luxurious coating of olive oil, for they are about to be part of an appetizer fit for a king. Sprinkle with kosher salt and roast for 45-50 minutes. Let them cool as you move to the next step.
2. Open the tin of sardines in escabeche and place the sardines in a medium size bowl while being sure to save as much of the escabeche in the tin as possible for the aioli. It's worth taking your time here to be diligent, and not let a drop go to waste. The reward later is immense.
3. While you wait for the potatoes to cool enough to handle, mix together the escabeche, 1/2 cup mayonnaise, and garlic for the simplest, most exquisite sauce fish cake have ever known.
4. When the potatoes are a non-finger burning temperature, cut them open and scoop out the insides, adding to the sardines waiting patiently in the medium size bowl. Have fun mashing the sardines and potatoes with a potato masher. Don't hold back. Mash. Stir in mayonnaise, one beaten egg, capers, lemon pepper, shallots and salt. Refrigerate for 20 minutes.
5. Beat the second egg and put in a shallow dish. Place breadcrumbs in another dish (make sure to have plenty of dishes on hand for all of this). Form the sardine-potato mixture into two to three inch cakes, dip each cake in the egg, then coat with breadcrumbs. Place the formed sardine cakes onto a pan lined with parchment paper. Refrigerate for another 10 minutes.
6. Heat a quarter of an inch of oil in a large, heavy skillet over medium to medium-high heat. Fry for about 2 minutes per side or until mouth-watering golden brown.
7. Serve with the escabeche aioli to what will quickly become a jubilant gathering of human beings.
8. BONUS! Made a whole bunch of crispy sardine cakes because you expected more people at your party, but plans changed and weak excuses were made, but oh well, these things happen and you have some cakes left over? You're in luck. They remain sensational sardine cakes the next day, this time as sandwich patties on your favorite style of bun with lettuce, tomato, and if you're lucky, some of that escabeche aioli.
Octopus in olive oil and mojo picón and French fries. A kind of Pulpo poutine without the cheese curds (unless that's something you want to experiment with, then by all means please include them with our full support).
Total Time: If you do as we did and simply walk down the street to purchase perfect French fries, then accentuate their perfection with the below, 5-10 minutes. If you make your own fries, according to one of the recipes below? Longer.
Servings: One stacked sandwich, or two more reasonably-sized ones.
1. Simply pop a tin of octopus in olive oil and sizzle briefly in pan. Keep it low to avoid splatter if you have the time for such prudence, or call upon the aptly named splatter screen to do its duty if you are hungry and have little time to waste.
2. French fries. As confessed above, the ideally formed fries you see where purchased from a fine local takeaway establishment for expediency. If you care to make your own, three excellent options: this recipe, if you want to commit an afternoon to soaking potatoes; this baked fries recipe, if you'd like that oven-cooked vibe; and this air fryer recipe, if you have an air fryer.
3. Place a heaping portion of your sizzled pulpo atop the French fries you’ve made (or purchased down the street). Add Mojo Picón, as desired. With each bite nod your head in recognition of life’s simple and delicious joys.
Light and easy, yes. Deliciously fire-roasted and smoky? Also yes. If you're short on time you don't have to skimp on flavor with this vegan sandwich. All that fire-roasting, you see, goes a long way.
Total Time: Dependent on your toasters ability to achieve your ideal crispiness and color.
Servings: One stacked sandwich, or two more reasonably-sized ones.
1. Slice and toast those slices from your fresh loaf of sourdough.
2. Open a tray of escalivada and drain the juices. You can leave the juices, but if the sandwiches structural integrity is important to you, drain the juices.
3. Apply your desired amount of vegan pesto or salsa verde to your freshly toasted slices, and build upward.
4. Eat, joyously.
The traditional dish of Catalonia, escalivada is fire-roasted eggplant, pimientos, and onion. Slow-cooked and smoky, a delicious dish on its own or with a variety of other conservas (as we will photograph and eat shortly). And? Just as you see, straight out of the tray. Also? Available for order now.
The finest selection of fresh eggplant, peppers, and onions are roasted over fire and packed in their own juices. Vegan and healthy and flavorful. You'll love it.
White tuna belly fillets, particularly these sensational slices of ventresca of Bonito del Norte, are something to savor all on their own. Which is an odd statement to make immediately preceding a recipe for an accompanying sauce. But, sometimes you want a little more, a different perspective, and when you find a complement like this mango vinaigrette you get just that. The pairing of buttery ventresca with the subtle sweetness of the emulsion will satisfy and delight.
Total Time: Not an unreasonable amount. Twenty mintues, tops.
1. Puree the mango in a blender with the water, then put into a small saucepan and add the sugar.
2. Bring to a boil, then lower the heat and simmer until reduced by half.
3. Remove from heat and add oil, sherry and a dash of salt. Add additional water until you've achieved your ideal consistency.
4. Ladle a small portion on a plate and layer the tuna belly fillets in any way you see fit. Above we went with the fanning out of the fillets, which was nice.
5. A bit of lemon zest on top and a garnish of cilantro, and you'll have a tapa ready to serve.
The wait has seemingly been interminable, but that wait has now met its end. Our extra thick white asparagus D.O. Navarre, the tender delicacy emblematic of the region, renowned for its unique flavor, so very delicious and good, is back in stock and available for order.
In celebration of such acclaimed asparagus, we suggest preparing it in the style above: on toasted pita with za'atar, pistachios, cream cheese, and drizzled with olive oil. See the full recipe for details of this quick and easy appetizer (in this instance made vegan with vegan cream cheese) and you'll agree it was worth the wait.
Tinned squid tacos. Back to a personal favorite for the alliterative dinner so popular on Tuesdays. A tin of our squid in American sauce combined with a honey mustard slaw and wrapped in a corn tortilla. Supremely simple, and far more delicious than other tacos that claim to be supreme.
That honey mustard slaw? A delightfully light mix of well, a bag of slaw from the local market, old-fashioned coarse grain mustard, honey, salt, black pepper, and a couple of tablespoons of milk.